47min 4 ppl
Roasted Cauliflower with Herbes de Provence
70 minutes
4 people
Hardover 60 min or 12+ steps
70 min · 7 steps
Hard: over 60 min or 12+ steps
210 kcalper person
Protein 5g
Carbs 12g
Fats 16g
About this dish
Whole cauliflower is steamed then seared under high heat until the cut face caramelises to a deep amber, then finished with a bright lemon-herb dressing scented with herbes de Provence — a two-stage method that gives a tender centre and a crust no par-boiled version can match.
Allergy Info
Dairy, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Cauliflower1 large head, outer leaves removed, base trimmed flat so it sits level1.2 kg
- Garlic clovesminced4 cloves
- Lemonzested and juiced1 whole
- Flat-leaf parsleyfinely chopped3 tbsp
- Fresh thyme leaves1 tbsp
Dairy & Eggs
- Unsalted buttercut into small cubes2 tbsp
Tins & Jars
- Capersdrained and roughly chopped1 tbsp
Spices & Seasonings
- Herbes de Provencedried blend of thyme, rosemary, savory, marjoram, lavender2 tsp
- Flaky sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Extra-virgin olive oil4 tbsp
- Dijon mustard1 tsp
Utensils
- Oven-safe skillet
- Whisk
Method
1
Preheat the oven to 220°C (fan 200°C / 425°F). In a small bowl, combine 3 tbsp of the olive oil, the herbes de Provence, half the salt, and the black pepper into a paste. Mince the garlic, zest and juice the lemon, chop the parsley, pick the thyme leaves, and chop the capers. Set all aside separately.
Approx. 0 minutes
2
Place the cauliflower trimmed-base-down in a snug, oven-safe skillet or shallow casserole dish. Pour 150ml of water into the base of the pan, then brush the paste all over the cauliflower, working it into the florets. Cover tightly with foil and place in the oven.
Approx. 0 minutes
3
Roast covered for 30 minutes, until the core is just tender when pierced with a skewer — the steam will cook it through without drying the exterior.
Approx. 30 minutes
4
Remove the foil, scatter the butter cubes over the top, and return to the oven uncovered for a further 20-25 minutes, until the surface is a deep golden-brown and the tips of the florets are charred at the edges.
Approx. 22 minutes
5
While the cauliflower finishes roasting, whisk together the remaining 1 tbsp olive oil, lemon zest, lemon juice, Dijon mustard, capers, and the remaining salt in a small bowl to make the dressing.
Approx. 0 minutes
6
Remove the cauliflower from the oven and spoon the dressing over it immediately so it seeps into the hot florets. Scatter over the parsley and fresh thyme leaves.
Approx. 0 minutes
7
Bring the skillet to the table and carve into four wedges to serve, spooning the pan juices over each portion.
Approx. 0 minutes
