Roasted Cauliflower with Almonds Meunière

Preheat the oven to 230°C (210°C fan). Cut the cauliflower into large, even florets and thinly slice the core so nothing is wasted.

Toss the florets with the olive oil, salt, and pepper until evenly coated. Juice one lemon, finely chop the parsley, and roughly chop the capers.

Spread the cauliflower in a single layer across two large baking trays, making sure the pieces don't touch — crowding steams the cauliflower rather than roasting it.

Roast for 25 minutes without moving, until the undersides are deeply golden and caramelised at the edges.

Flip each floret and roast for a further 15 minutes, until the second side is equally coloured and the cauliflower is tender when pierced with a knife tip.

While the cauliflower finishes roasting, toast the flaked almonds in a dry, light-coloured skillet over medium heat for 3-4 minutes, stirring constantly, until golden and fragrant. Tip onto a plate immediately.

Return the skillet to medium-high heat and add the cold butter cubes. Swirl the pan as the butter melts, foams, and subsides, continuing until the milk solids turn a deep hazelnut brown and the butter smells nutty, about 3-4 minutes. Remove from the heat immediately.

Off the heat, stir the lemon juice into the brown butter — it will sputter — then add the capers, half the parsley, and the toasted almonds, swirling to combine.

Arrange the roasted cauliflower on a warm serving platter, pour the beurre meunière and almonds over the top, scatter with the remaining parsley, and serve immediately with lemon wedges alongside.