Whole Roasted Cauliflower with Lemon and Mustard

Recipe by Neil Perry (Stuff.co.nz)


  • 1 head cauliflower
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1 tbsp fresh lemon juice
  • 1 tbsp wholegrain mustard
  • 1 tbsp salted baby capers, rinsed and drained
  • 1 tbsp chopped flat-leaf parsley


  1. Preheat oven to 220 degree, place oven rack in the middle position. Lightly oil a baking dish that will fit the whole cauliflower.
  2. Trim off the outer cauliflower leaves. Cut away the base of the stalk so the cauliflower can sit flat then cut a cross in the base.
  3. To quicken this up a bit I boil the whole cauliflower head for 10 minutes in salted boiling water  or you can bang it in the microwave for 3 minutes .
  4. Drizzle 2 tbsp olive oil over the top of the cauliflower then sprinkle with 1/2 tsp of salt.
  5. Bake cauliflower until tender, about 1 hour (depending on size). Check by piercing the cauliflower with a paring knife, which should go through easily. Transfer to a serving dish.
  6. For the dressing, 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.
  7. Drizzle cauliflower with dressing and present the cauliflower whole, with a butter knife and serving spoon for cutting and serving at the table.

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