When selecting cauliflower, look for compact heads that feel heavier than they look. This recipe was adapted by Danielle from a Fine Cooking recipe and demoed at our class at Brookside October 22, 2014.
1 (2lb) medium head of cauliflower, trimmed of the leaves, core removed with a pairing knife, but keeping the head intact
½ C mayonnaise
2 t Dijon mustard
2 t fresh thyme, chopped (1 t dried)
3 T unsalted butter
½ C hazelnuts, toasted and chopped
2 T capers
1 T fresh lemon juice
Heat the oven to 400̊F. Line a baking sheet with foil, place the cauliflower head on the sheet and cover tightly with foil. Roast until partially cooked and a knife inserted in the stem end meets with slight resistance, about 15-20 minutes. Remove the foil and let the cauliflower cool 5 minutes while you mix the spread. In a small bowl, combine the mayonnaise, mustard and thyme. Spread the mixture onto the cauliflower, season with sea salt and some fresh ground pepper. Return sheet pan to the oven and finish roasting the cauliflower until evenly browned and tender, another 15-20 minutes.
In a small skillet, melt the butter over medium-low heat until the butter turns golden brown. Add the hazelnuts, capers and lemon juice and remove from heat. Transfer cauliflower to a serving platter and spoon sauce over. To serve, cut into pieces, spoon with extra sauce.