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
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.