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Roast cauliflower with lemon caper salsa verde
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1 large cauliflower
or 2 small ones
2 unwaxed lemons
4 tbsp extra virgin olive oil
2 cloves garlic
1 tbsp capers
20g walnut pieces
½ x 25g pack flat leaf parsley, finely chopped
1. Preheat the oven to 200°C, gas mark 6. Remove the outer leaves from the cauliflower and cut vertically into slices about 1.5cm thick. Arrange in a single layer in a large roasting tin. Cut one of the lemons in half and cut 1 half into thin slices. Tuck the slices among the cauliflower, then drizzle with half the olive oil, the juice from the other half of the lemon and some seasoning. Cook in the oven for 30-40 minutes, turning once, until tender and golden brown.
2. While the cauliflower is cooking, finely chop the garlic, capers and walnuts, either by hand or in a small food processor – just take care not to overprocess. Place in a bowl and stir in the parsley, the finely grated zest of the other lemon with its juice, remaining oil and seasoning.
3. Remove the cauliflower from the oven and arrange on a warm serving plate, then drizzle over the salsa verde and serve.
Typical values per serving:
This recipe was first published in January 2018.