Method

• 1.
  Preheat oven to 200°C. Grease a baking tray and line with baking paper.
• 2.
  For the lemon oil, heat zest and oil in a small saucepan over high heat and bring to a simmer. Remove from heat and infuse for 10 minutes. Discard zest and set oil aside.
• 3.
  Rub cauliflower with 150g butter and sprinkle with 1 tsp salt flakes and a pinch of ground black pepper. Transfer to prepared tray and roast in the middle of the oven for 20 minutes. Reduce oven to 150°C and roast for a further 30-40 minutes or until golden and just tender.

• 4.
  For the goat’s cheese cream, combine goat’s cheese, creme fraiche and a pinch of salt flakes in a bowl and set aside.
• 5.
  Heat a barbecue grill or chargrill pan to medium-high heat. Spread remaining 50g butter on faces of burger buns and grill, butter-side down, for 1-2 minutes or until grill marks appear.
• 6.
  Cut roasted cauliflower into 1cm-thick slices and place 2 slices on each bun base. Spread with a little of the goat’s cheese cream, sprinkle over some crushed pink peppercorns and top with a little watercress. Drizzle with lemon oil and top with grated lemon zest. Top with bun lids and serve.