My niece and fellow foodie Jong-Ee Kao was keen to try my roasted cauliflower recipe, so here it is.

Roasted cauliflower with lemon and mustard

adapted from Neil Perry's recipe

Serves 4

1 head cauliflower

2 tbsp plus ¼ cup extra virgin olive oil

1 tsp salt

½ tsp sugar

1 tbsp fresh lemon juice or to taste

1 tbsp wholegrain mustard

1 tbsp salted baby capers, rinsed and drained

1 tbsp chopped flat parsley leaves

Put oven rack on the middle shelf and preheat to 220 degrees C.

Lightly oil a baking dish to fit the cauliflower.

Trim outer leaves of cauliflower and cut away the base of the stalk so it can sit flat, then cut a cross into its base.

Drizzle 2 tbsp olive oil over cauliflower and sprinkle with ½ tsp salt.

Bake until tender, about 1 hr, depending on size.

Check by piercing cauliflower with a sharp knife, it should go through easily.

Transfer to a serving dish.

Whisk together lemon juice, mustard, capers, ½ tsp salt, sugar, then whisk in remaining ¼ cup olive oil.

Drizzle cauliflower with dressing and serve whole, with a knife and serving spoon for cutting and spooning the sauce.