1 large cauliflower
3 garlic cloves (crushed)
1 teaspoon dried oregano
1/2 tablespoon lemon zest
2 tablespoons olive oil
1 teaspoon dijon mustard
1 tablespoon lemon juice
1 tablespoon capers
2 tablespoons parsley, chopped
Heat oven to 200C
Mix together the butter, garlic and oregano to make a garlic butter.
Wash the cauliflower and trim off the big leaves. Most of the stalk can stay on, as it will be soft when roasted.
Rub the garlic butter into the cauliflower.
Put cauliflower in roasting pan and cover with foil. Bake for 30 min.
Then remove foil and reduce oven temperature to 180C.
Bake for a further 45 minutes.
Mix the oil, mustard, capers, parsley and lemon juice, and pour over the hot cauliflower.