This is one of Neil Perry’s recipes that originally appeared in the weekend paper. It is great to serve as a side dish and very easy to prepare. The first time I made it I thought it could do with more dressing, so I upped the quantities the second time, my quantities are below. The next time I’ll also throw some lightly toasted pine nuts in for a little texture.
1 head cauliflower
2 tbsp extra virgin olive oil
1/2 tsp salt
Put oven rack in the middle position and preheat oven to 220°C.
Lightly oil a baking dish that will fit the cauliflower and trim off the leaves. Trim the base of the stalk so it is flat and cauliflower can stand upright, then cut a cross into its base (this apparently helps it cook evenly).
Drizzle the olive oil over the top of cauliflower and sprinkle with the salt. Bake cauliflower until tender, about one hour. Check by piercing the cauliflower with a paring knife, which should go through easily.
While the cauliflower is roasting prepare the dressing.
1/2 cup extra virgin olive oil
1 tsp salt
2 tbsp fresh lemon juice, or to taste
2 tbsp wholegrain mustard
1 tbsp salted baby capers, rinsed, drained and coarsely chopped
1/3 cup chopped flat leaf parsley leaves
Whisk together lemon juice, mustard, capers, parsley and salt in a small bowl, then whisk in the olive oil.
Drizzle cauliflower with dressing and serve whole with a large serving spoon.