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Roasted cauliflower recipe - by Curtis Stone
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulgent baked cauliflower with brown butter-sage vinaigrette, a flavorful vegetarian dish by Curtis Stone.
Ingredients:
  • 1.5kg cauliflower, cored and cut into 4cm florets (about 825g)
  • 54.60 gm olive oil
  • 1 tsp ground cardamom
  • 1 tsp ground coriander
  • 50g pine nuts, toasted
  • 54.60 gm extra virgin olive oil
  • 1 small shallot, finely chopped (about 2 tbsp)
  • 20.00 ml white wine vinegar
  • 20.00 ml fine lemon zest
  • 60g unsalted butter
  • 85.00 gm Brand Sultanas
  • 40.00 ml coarsely chopped fresh sage
  • 42.00 gm fresh lemon juice
Instructions:
  • Preheat your oven to 220C (200C fan-forced).
  • In a large bowl, mix cauliflower, oil, cardamom, and coriander until everything is coated. Add salt and freshly ground black pepper to taste and mix well. Spread the cauliflower in a single layer on a large baking tray. Roast for 35 minutes until golden brown and tender.
  • Prepare the vinaigrette by whisking together oil, shallot, vinegar, and lemon zest in a large bowl until well blended. Set aside.
  • In a small, heavy-based frying pan over medium-high heat, cook the butter until golden brown, for about 3 minutes. Add sultanas and sage, cook for 1 minute until sage is crisp. Remove from heat, mix in lemon juice, season with salt, and combine with the shallot mixture.
  • Toss the hot roasted cauliflower and pine nuts in the warm vinaigrette until well coated. Transfer to a serving bowl and enjoy warm.

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