2 heads of cauliflower, leaves removed
6 tbsp olive oil, plus extra for brushing
80g plain flour
Salt and black pepper
2 shallots, finely chopped
½ lemon, thinly sliced
120ml vegetable stock
120ml white wine
Juice of 1 lemon
2 tbsp capers, drained
50g butter, cubed
3 tbsp fresh parsley, chopped, plus extra to garnish
- Preheat the oven to 140˚C/120˚C fan/gas mark 1 and place a wire rack over a baking tray.
- Set each cauliflower on its core and slice into 2cm thick slices. Place the slices on the wire rack, along with any smaller pieces that have fallen off. Brush the cauliflower on all sides with olive oil.
- In a shallow bowl, combine the flour with a pinch each of salt and pepper. Dredge each cauliflower piece in the flour, tapping off any excess and returning to the wire rack.
- Heat three tablespoons of the olive oil in a large pan over a medium-high heat. Add as much of the cauliflower as will fit in a single layer and cook for 2-3 minutes on each side, until deep golden brown. Return to the wire rack and sprinkle with salt and pepper. Repeat with the remaining cauliflower, working in batches and adding a tablespoon of oil to the pan after each batch. Reduce the heat slightly if the cauliflower starts browning too quickly.
- Place the tray of cauliflower in the oven while you make the sauce.
- Heat a tablespoon of oil in the same pan over a medium heat and cook the shallots for 3-4 minutes until softened. Add the lemon slices, stock and wine and increase the heat to a simmer. Continue to cook for 5-6 minutes until slightly reduced.
- Add the lemon juice and capers and simmer for one minute longer. Remove from the heat and whisk in the butter. Season generously with black pepper, then stir in the parsley.
- Divide the cauliflower between serving plates and add the lemon slices. Spoon the sauce over each plate and garnish with a little extra parsley.
Per serving: 408kcals, 31.6g fat (9.5g saturated), 24.6g carbs, 3.9g sugar, 5.3g protein, 4.3g fibre, 0.267g sodium