Ingredients:

• 1 Large Cauliflower
• 150ml Olive Oil
• 200g Butter, cubed
• 150g Dried Breadcrumbs
• Large Bunch of fresh Parsley, finely chopped
• 6 tbsp capers, drained and roughly chopped (we made our own Wild Garlic Capers)

Method:

1. Heat the oven to 210c/190fan/gas 6.  Cut the Cauliflower into quarters, then put on a large baking tray.  Drizzle with 100ml Olive Oil and dot with 100g Butter, then roast for 15-20 mins until crisp and golden on the outside and tender inside.
2. Heat the remaining 50ml of Oil in a frying pan over a medium heat.  Add the Breadcrumbs and fry, stirring occasionally, until golden and crisp.  Transfer to a bowl and leave to cool.  Stir in the chopped Parsley and season to taste with Salt and Pepper.
3. Wipe out the frying pan and melt the remaining 100g Butter over a lowheat until just starting to brown and smell nutty.  Remove from the heat and stir in the chopped Capers.
4. To serve, drizzle the Cauliflower with the Caper butter, then sprinkle over the Breadcrumbs.