Roast Cauliflower with Caper Hollandaise

Most people either love cauliflower or they loath the stuff. Not the most attractive of vegetables and when boiled and served with some plain old butter can be quite unappealing. Instead try roasting cauliflower which brings out a more nutty and slightly bitter taste, then dressed in something salty and rich like a caper dressing.

2 cauliflower
30ml extra virgin olive oil
1 teaspoon sea salt
Cracked pepper
70g rocket washed

DRESSING:
3 yolks
1 lemon
1 bay leave
1 clove garlic sliced
8 peppercorns
1 sprig parsley
250g butter
50g capers plus extra to garnish
Sea salt to season

METHOD:
Remove the outer leave's of the cauliflower then slice the cauliflower in half and cut out the stalk. Lay the cauliflower halves flat and cut into 5-7mm slices. Line a baking tray with parchment paper and lay out the cauliflower, season with salt and pepper then drizzle with olive oil and place in oven at 180oC for 30 minutes.
To make the dressing juice the lemon into sauce pan and add the peppercorns, garlic, bay leave, parsley, and place over a low heat and bring to a light simmer then remove from heat and strain the liquid into a food processor. In the same sauce pan add the butter and melt gently over a low heat till foamy. Add to the food processor the yolks, capers and a pinch of salt and blend together for 1 minute. Once the butter is starting to foam on the surface remove from heat and strain the butter from the garlic, peppercorns, bay and parsley. Switch the processor on and slowly pour the butter in bit by bit till fully incorporated, taste and add more salt if needed.
Once the cauliflower has cooked and cooled then its time to construct the salad, lay half the rocket over a large platter followed by half the cauliflower. Dot the cauliflower with the caper sauce and garnish with extra capers then repeat the layer once more and serve as soon as possible.