Ingredients

Method

• 1 small cauliflower
• 1⁄4 cup olive oil
• 1 t salt
• 1 T lemon juice
• 1 T Woolworths peri-peri blend
• 1 T capers, rinsed
• 20 g Italian parsley, chopped

Method

Ingredients

Preheat the oven to 200°C. Cut off the cauliflower’s stem so it can sit flat in a roasting pan. Drizzle over 1 T olive oil and sprinkle with salt.

Roast for 40 minutes, or until it can be easily pierced with a knife.

Whisk the lemon juice, peri-peri, capers, parsley and remaining olive oil. Drizzle over the cauliflower to serve.

Cook's note: This Mozambican-inspired recipe features peri-peri made from hot chilli peppers. It’s a great match with the veg’s slight sweetness.

Discover more recipes starring cauliflower here.