1 whole cauliflower

130 g butter (4.6 oz)

50 g hazelnuts (1.7 oz)

50 g Parmesan, finely grated (1.7 oz)

15 small capers, drained and roughly chopped

A small handful of parsley and chervil, finely chopped

Salt and freshly ground black pepper

A splash of water

A little extra butter or oil for the pot

1. Heat a wide, heavy-based pot over medium heat and add a little butter or oil. Place the whole cauliflower in the pot, base-side down, and fry briefly until the underside is lightly browned.
2. Add a splash of water (a few tablespoons), cover the pot, and reduce the heat to low. Put a sheet of baking/parchment paper over the cauliflower (tucking the edges down the sides of the pot) to help steam and cook it through. Cook gently until the cauliflower is tender when pierced with a skewer (about 20–30 minutes, depending on size).
3. While the cauliflower cooks, melt the remaining butter in a small saucepan over low heat. Roughly crush the hazelnuts (use a rolling pin or pulse briefly in a food processor) and add them to the melted butter.
4. Stir in the chopped capers, chopped parsley and chervil, and season with salt and pepper to taste. Remove from the heat to keep warm.
5. When the cauliflower is cooked through, turn it over so the browned underside is on top (use two spatulas or tongs carefully). Spoon the nut-and-caper salsa over the top, then scatter the grated Parmesan across the surface so it melts slightly from the warmth.
6. Serve whole as a show-stopping main with sides for 2, or slice into wedges to serve as a side for up to 4.