Whole Roasted Cauliflower with Herbs

Preheat the oven to 200°C fan. Mince the garlic, chop the parsley and tarragon, strip the thyme leaves, zest and halve the lemon, and measure all remaining ingredients.

Place the cauliflower stem-side down in a deep ovenproof braising dish or cast-iron casserole. Rub all over with olive oil, then season generously with the salt and pepper, pressing it into every crevice.

Mix the Dijon mustard, paprika, half the garlic, and lemon zest into 1 tbsp of the olive oil to form a paste, then spread it evenly over the entire surface of the cauliflower.

Pour the white wine and vegetable stock into the base of the dish, then roast uncovered at 200°C fan for 40 minutes, until the surface is beginning to colour and the liquid is steaming.

While the cauliflower roasts, melt the butter in a small saucepan over medium heat and cook until it turns golden-brown and smells nutty, about 4-5 minutes; immediately add the remaining garlic and cook for 30 seconds until fragrant, then remove from the heat.

Stir the parsley, tarragon, thyme, and lemon juice from half the lemon into the browned herb butter.

Remove the cauliflower from the oven and spoon half the herb butter generously over the entire head, allowing it to run down into the base liquid.

Return to the oven and roast for a further 20 minutes, until the surface is deeply golden and a skewer or cake tester inserted into the thickest part of the core meets no resistance.

Spoon the remaining herb butter over the cauliflower, increase the oven temperature to 230°C fan, and roast for a final 10-15 minutes until the crust is richly caramelised and charred at the tips.

Transfer to a serving board, spoon over the pan juices, and rest for 5 minutes before bringing to the table whole for carving.