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Whole roasted Cauliflower, almond and caper burnt butter
15 minutes prep. 
1.5 hours cooking
Serves 4 |
Ingredients
- 1 Medium Cauliflower, large stalk trimmed
- Olive oil, for drizzling
- 100grm butter, diced
- ¼ bunch thyme, picked leaves
- 50grm capers
- 1 lemon, zest and juice
- 50g flaked almonds
- ½ tsp dried red chilli flakes
- Olsson sea salt
- Black pepper, cracked
Method
- Preheat an oven to 190˚C
- Drizzle the cauliflower generously with olive oil and season to taste with salt and pepper, place the cauliflower onto a baking tray and place into the pre-heat oven, drizzling occasionally with a little extra oil, cook for 1-1½ hours or until golden brown and the cauliflower is tender when the centre is pierced with a sharp knife.
- Melt the butter in a saucepan over a medium-high heat, add in the almond flakes and cook for 5-6 minutes until the butter is nut brown and almonds are toasted, remove from the heat and stir in thyme, capers, lemon rind, juice and chilli, season to taste and spoon over the cauliflower. Serve hot, with crusty bread to mop up the juices.
