Hands up if you relate to cauliflower with a dish that consists of boiled florets covered in a white cheese sauce and baked? That’s what a lot of Aussies grew up with but there is soooo much more to cauliflower.
Don’t get me wrong I love the cauliflower cheese dish but I rarely eat it now since I discovered roasted cauliflower a few years a go. Roasting cauliflower is less time and less fuss than the ol’ dish and it has a nutty creamy flavour.
If you have four or more to feed I would use a whole cauliflower and if there are any leftovers you can put roasted cauli on top of a homemade pizza, through pasta, with a salad or puree and add to a chicken stock to make a roasted cauli soup.
To roast a cauliflower, preheat oven to 180C fan forced and cut cauliflower into florets and place onto a roasting tray. Splash with extra virgin olive oil, add salt and pepper and a couple of garlic cloves, skin on and squashed. Cook in the oven for 30-40 minutes or until tender. The cauliflower will brown but don’t let it burn.
I love tossing the roasted cauli with a tahini dressing, chopped parsley, cooked prosciutto slices broken up and scattered through with toasted pine nuts. Serve that on its own or with grilled fish, chicken or lamb. To make a tahini dressing, whisk together 1 cup of tahini, 1/4 cup freshly squeezed lemon juice and teaspoon sesame oil. Enjoy!