Ingredients

• 1 large cauliflower, with all leaves intact (1.3kg)
• 45g unsalted butter, softened to room temperature
• 2 tbsp olive oil
• 1 lemon, cut into wedges, to serve
• 1 1/2 tsp flaked sea salt

Instructions

1. Using a pair of scissors, lightly trim the leaves at the top of the cauliflower, so that about 5cm of the actual cauliflower head is exposed.

2. Fill a pan (which is large enough to fit the cauliflower in) three-quarters full of salted water. Bring to the boil, then carefully lower in the cauliflower, exposed head down: don’t worry if the base is sticking out a little. Return to a boil, cook for 6 minutes, then use a slotted spoon to transfer the cauliflower into a colander, exposed head down. Set aside for 10 minutes, to drain and cool.

3. Preheat the oven to 170C fan.

4. Mix together the butter and oil. Place the cauliflower in a medium baking tray, exposed head now facing upwards, and spread the butter-oil mix all over the flower, followed by the flaked salt. Place in the oven and roast for 1 1/2-2 hours, basting the cauliflower with the oil five or six times.