WHOLE ROASTED CAULIFLOWER!

WHOLE ROASTED CAULIFLOWER!

With Cauliflower on the specials list this week, we could not resist this Whole Roasted Cauliflower recipe by the master, Neil Perry. It will really wow your dinner guests with such spectacular presentation. Serve it up with steamed snowpeas and broccoli. Amazing!

Ingredients:

1 head cauliflower

2 tbsp extra virgin olive oil

1/2 tsp salt

For dressing
1/4 cup extra virgin olive oil

1/2 tsp salt

1 tbsp fresh lemon juice, or to taste

1 tbsp wholegrain mustard

1 tbsp salted baby capers, rinsed and drained

1 tbsp chopped flat-leaf parsley leaves

Method:

Put oven rack in the middle position and preheat oven to 220°C. Lightly oil a baking dish that will fit the cauliflower. Trim off the outer cauliflower leaves. Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross into its base.

Drizzle 2 tbsp olive oil over the top of cauliflower and sprinkle with 1/2 tsp salt. Bake cauliflower until tender, about one hour (depending on size). Check by piercing the cauliflower with a paring knife, which should go through easily. Transfer to a serving dish.

For dressing: Whisk together lemon juice, mustard, capers, parsley and remaining 1/2 tsp salt in a small bowl, then whisk in remaining 1/4 cup olive oil. Drizzle cauliflower with dressing and present the cauliflower whole, with a butter knife and serving spoon for cutting and serving at the table.

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