Cauliflower with mascarpone


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven


  • 1 lemon
  • 1 good-looking cauliflower
  • 100 ml olive oil
  • 200 ml vegetable stock
  • 1 teaspoon cracked pepper
  • Fine sea salt
  • 2 bulb spring onions
  • 150 g mascarpone cheese

1 casserole dish

1 chopping board

1 zester


Preheat the oven to 180°C.

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 bake for 1 hour.

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.