Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Preheat the oven to 220 °C. Break the cauliflower into florets about 3 cm wide. Cut the onion into wedges and roughly chop the garlic.
Roast the vegetables
Spread the cauliflower, onion, and garlic on a baking sheet lined with parchment paper. Drizzle with 9 ml of olive oil, toss, and season with salt. Roast for 22 to 25 minutes, turning the vegetables about halfway through. The cauliflower should be tender and golden brown around the edges.
Heat the stock
While the vegetables finish roasting, heat the vegetable stock in a small saucepan. Keep it hot, but do not let it come to a vigorous boil.
Blend the sauce
Transfer the roasted vegetables to a blender. Add the hot stock, capers, Dijon mustard, and lemon juice. Blend until smooth. If the sauce is too thick, add a little hot water.
Finish and season
Pour the sauce into a saucepan and warm it over low heat for 2 minutes, stirring occasionally, without letting it boil vigorously. Stir in the chopped parsley and black pepper. Taste and carefully add more salt if needed, since the capers already make the sauce salty.
