Whole roasted cauliflower, almond and caper butter

1 medium cauliflower, large stalk trimmed

Olive oil, for drizzling

100g butter, diced

¼ bunch thyme, picked leaves

50g capers

1 lemon, zest and juice

50g flaked almonds

½ tsp dried red chilli flakes

Olsson sea salt

Black pepper, cracked

Optional: Ortiz anchovy 47.5g tin, roughly chopped
 

1.    Preheat an oven to 190˚C

2.    Drizzle the cauliflower generously with olive oil and season to taste with salt and pepper, place the cauliflower onto a baking tray and place into the pre-heat oven, drizzling occasionally with a little extra oil, cook for 1-1½ hours or until golden brown and the cauliflower is tender when the centre is pierced with a sharp knife.

3.    Melt the butter in a saucepan over a medium-high heat, add in the almond flakes and cook for 5-6 minutes until the butter is nut brown and almonds are toasted, remove from the heat and stir in thyme, capers, lemon rind, juice and chilli (if you are adding in anchovies add in at this stage) , season to taste and spoon over the cauliflower. Serve hot, with crusty bread to mop up the juices.