Whole roasted cauliflower with lemon, almonds, capers and parsley
1200 g, (1 large head) base trimmed
Fresh lemon rind
2 tsp, finely grated
Baby capers, rinsed, drained
1 tbs, finely chopped
1 tbs, chopped, plus extra leaves to garnish
Fresh flat-leaf parsley
1 tbs, chopped
1 tbs, white variety
2 tbs, (20g), slivered, toasted
1 x 3 second spray(s)
- Preheat oven to 180°C. Line a baking dish with baking paper. Place cauliflower in dish and lightly spray with oil. Cover dish with foil and bake for 1 hour. Remove foil and bake for another 1 hour 40 minutes or until golden and tender when pierced with a skewer.
- Meanwhile, combine rind, juice, capers, oregano, parsley, vinegar and oil in a small bowl.
- Drizzle dressing over cauliflower and sprinkle with almonds and extra oregano leaves.