Whole roasted cauliflower with lemon and mustard

1 head cauliflower

2 tbsp extra virgin olive oil

1/2 tsp salt

For dressing

1/4 cup extra virgin olive oil

1/2 tsp salt

1 tbsp fresh lemon juice, or to taste

1 tbsp wholegrain mustard

1 tbsp salted baby capers, rinsed and drained

1 tbsp chopped flat-leaf parsley leaves

Put oven rack in the middle position and preheat oven to 220°C.

Lightly oil a baking dish that will fit the cauliflower. Trim off the outer cauliflower leaves. Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross into its base.

Drizzle 2 tbsp olive oil over the top of cauliflower and sprinkle with 1/2 tsp salt.

Bake cauliflower until tender, about one hour (depending on size). Check by piercing the cauliflower with a paring knife, which should go through easily. Transfer to a serving dish.

For dressing

Whisk together lemon juice, mustard, capers, parsley and remaining 1/2 tsp salt in a small bowl, then whisk in remaining 1/4 cup olive oil.

Drizzle cauliflower with dressing and present the cauliflower whole, with a butter knife and serving spoon for cutting and serving at the table.