Whole roasted cauliflower with lemon & mustard

The cauliflower certainly has "wow" factor. For the faint-hearted, it can be broken up, boiled and the dressing poured over. Also, try the dressing poured over broccoli or beans.


  • 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


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.

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.

NOTES: First published in the Good Weekend.

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