- 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
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.