Whole Roasted Cauliflower with Lemon-Caper Mustard
Ingredients
- 1 head cauliflower
- 2 tbsp. extra virgin olive oil
- 1/2 tsp. sea salt
Dressing
- 1 tbsp. whole grain mustard
- 1 tbsp. Dijon mustard
- 1 tbsp. white wine vinegar
- 1/4 cup olive oil
- 1/4 cup fresh chopped flat leaf parsley
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. salted baby capers rinsed and drained
- 1/2 tsp. sea salt
Preparation
Preheat oven to 220 degrees C
Chop the leaves and stalk from the cauliflower so it sits flat and cut a cross into the underside
Oil a baking dish and place the whole cauliflower flat side down
Rub over 2 tbsp. olive oil and sea salt
Roast for 1 hour for a medium cauliflower; adjust time for smaller or larger sizes accordingly
Meanwhile, in a jar add all the dressing ingredients and shake until well combined
Once the cauliflower is cooked and crispy and brown on top and soft through the middle, pull from the oven and pour over the dressing
Serve immediately
Tips
This dish is ultra easy and satisfying but requires time to bake for crispiness and crunch
