1 casserole dish
1 chopping board
Zest and juice the lemon.
Remove the leaves from the cauliflower and cut off the stem.
Put the cauliflower in a casserole dish, drizzle with olive oil, add the vegetable stock, season, cover and
Uncover and bake for another 15 minutes.
Thinly slice the bulb spring onions and mix half of them with the mascarpone and lemon juice.
Serve the cauliflower topped with mascarpone and sprinkled with lemon zest and onions.
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