Roasted Cauliflower Aigre-doux

• 4 tablespoons light olive oil
• 1 cauliflower, cut into wedges about 4cm (1½in) thick, keeping the root end intact
• 75

Traditionalists who like their cauliflower smothered in a rich cheese sauce may be surprised to see it roasted. The roasting process seems to bring out a nutty flavour, which makes a winning combination with the sweet and sour caper topping.

Preheat the oven to 200°C/400°F/gas mark 6