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• Chop away any green leaves. Break the cauliflower into florets but not too small, imagining each to be a good couple of bites. Blanche the florets for a couple of minutes, until slightly soft but not overcooked. Drain thoroughly and dry with kitchen paper.
• To make the sauce, start by rough chopping the herbs and cucumber, and put into a blender. Add oil,lemon juice, salt and pepper, and blend.
• Pour the olive oil into the herbs very slowly, beating continuously with a fork. Stir in the lemon juice, and season with sea salt and black pepper. Be generous with the seasoning, tasting as you go. The sauce should be bright tasting and piquant.

Delicious Oven-Roasted Cauliflower

Total Time: 20 minutes

Preparation: 15 minutes

Cook Time: 5 minutes

Serves 4

INGREDIENTS

1 medium cauliflower

Oil for roasting

½ teaspoon of curry

½ teaspoon of salt

For the Salsa Verde

½ cup of parsley leaves

¼ cup mint leaves

1 cucumber

2 tablespoons of capers (rinsed)

6 tablespoons of olive oil

2 tablespoons of lemon juice

• Add oil and seasonings (curry and salt) to florets in a roasting pan.
• Roast in oven at 375 for 20-30 minutes, or until the cauliflower is crisp. Drain on kitchen paper before serving with the sauce.