Roasted Cauliflower Green Olives, Macadamias and Sultanas

Interactive experience

Products and recipes

As seen in Series 1, episode 5.

Ingredients

• 1 Cauliflower
• 150 gm Macadamia (or a mixture of pinenuts, almonds etc )
• 100 gm Raisins, sultans etc
• Sprig Parsley, chives
• 100 gm Butter
• 50 gm Capers
• 100 gm green Olives
• 4-5 anchovy, optional
• Handful of fresh herbs
• 1 Lemon

Method

1. Cut Cauliflower into steaks leaving the root and stem intact
2. Place some olive oil in an oven-proof fry pan, and place in cauliflower - cut the size down.Season with Salt & Pepper
3. Place pan in a pre-heated oven at 180-200C for 8-10mins, or until the cauliflower has lots of great colour, turning halfway through the cooking time.
4. When nicely browned, remove from oven, place cauliflower onto a serving plate.
5. Use the same pan & juices to make the vinaigretteAdd the butter, then a handful of macadamias and toast.
6. Add other nuts eg./ pinenuts, almonds or hazelnuts, and stir through
7. Add chopped olives if you have themButter should be sizzling and starting to brown but not burn
8. Add capersKeep stirring after you add each item
9. Chop 4-5 anchovies and add (optional)Add chopped herbsSeason with salt, pepper & lemon zest
10. Add more butter and/or Olive Oil if the vinaigrette starts to dry outFinish with a good squeeze of lemon juice
11. Dress the Cauliflower with the vinaigrette and serve as a side for a shared table or as a main meal for a vegetarian.