- 1 medium cauliflower, leaves trimmed and reserved
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 50g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 tbsp capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Heat oven to 190C/170C fan/gas 5. Scatter the cauliflower leaves into a small roasting tin, then sit the cauliflower in the middle. Rub over the butter, sprinkle with some salt and roast for 20 mins.
Reduce the temperature to 160C/140C/gas 3 and cook the cauliflower for 20 mins more, basting with butter. Add the oil, capers, parsley and lemon zest and juice to the hot butter and spoon over the cauliflower a few times before serving – it will soak up the dressing flavour. When you’re ready to serve, cut into wedges and serve with the crisp leaves.
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Use cauliflower leavesIf you haven’t tried cauliflower leaves before, they have lots of crunch and are full of flavour. Using the leaves also cuts down on waste.