Ever since I came back from my Christmas break in New Zealand, I’ve been meaning to post about my take on Al Brown‘s roasted cauliflower salad. And I will. Promise.
It’s just that I got a little side tracked this week…
While I was at the farmers market on Saturday, I found the most perfectly formed little cauliflowers. I bought one, thinking I would make the salad. Only, when it came time, I couldn’t bring myself to chop it up. It was so pretty. TRULY! And, then I told myself that, “Really, it was too small to do justice to a salad”.
And, so this wee number for whole roasted cauliflower was born.
I have a super-special mate (Australian vernacular: mate = friend!). Here at Casa TSL, she is affectionately known as Missy K. And, among other things, Missy K is known for giving awesome pressies. This Christmas just past, she made me a hanging herb garden. She’s the ultimate D.I.Y. lawyer!
I love my hanging herb patch.
The best thing about having herbs growing in your garden (or, in my case on my wall) is that you use them more often in your cooking. And, when I say more often, I really mean all the time.
Which can only be good for me.
Now that I have such a variety of gorgeous smelling greenery, I’m experimenting. I’m branching out from my usual – parsley, rosemary and thyme. In the past, I might have bought some coriander (cilantro) for a recipe. Now I have it all in my wee garden. At my fingertips.
So, for this recipe, I used oregano. And, the house may have smelled the littlest bit like a pizza parlour while the cauliflower was cooking…
In fact, LM walked in the door and wanted to know what smelled so good!
Whole roasted cauli’ is a great way to experiment with herbs and spices. I’ve kept this number AIP-friendly (the toasted hazelnuts are completely optional). If you prefer a different herb, then just switch it out. Thyme would work equally well.
And, if you’re fine with nightshades and seed spices, then have a play. The potential flavour combinations really are endless. Think about adding some of the following:
– Ground cumin
– Fennel seeds
– Ground coriander
– Mustard seeds
Whole roasted cauliflower is an impressive way to serve your vegetables. This little number would be a great addition to a dinner party table. It looks fabulous.
[recipe title=”Herbed Whole Roasted Cauliflower” servings=”4″ time=”50 minutes” difficulty=”easy”]
1 x organic cauliflower
Salt (I use Himalayan sea salt)
2 x Tablespoons coconut oil or lard
Small handful of fresh oregano, finely chopped (can substitute 1 x teaspoon dried oregano)
2 x cloves garlic, minced
zest and juice of half a lemon
Extra Virgin Olive Oil (EVOO), for drizzling
Handful of fresh parsley, chopped
Small handful hazelnuts (optional – omit for elimination phase of AIP)
1. Heat your oven to 180°C / 350°F. Remove the outer leaves of your cauliflower and pop into a roasting dish.
2. In a frying small pan, dry fry your hazelnuts over a low-medium heat. Keep your eye on them – they will burn quickly. Once toasted, roughly chop and set aside.
3. In the same pan, gently melt one Tablespoon of fat. Pour the melted fat over your cauliflower. Season generously with salt. Pop into the oven and roast for 35 – 40 minutes until golden.
4. When your cauliflower is almost ready, melt the remaining fat. Stir in your oregano, minced garlic, and lemon zest.
5. Remove the cauliflower from the oven and reduce the temperature to 160°C / 320°F. Pour the herb-infused fat over the top of your cauliflower and pop back in the oven for a further 10 minutes.
6. Serve the cauliflower with a drizzle of EVOO. Squeeze over the lemon juice and garnish with fresh parsley and optional toasted hazelnuts.
E N J O Y ! [/recipe]
This recipe features in the Phoenix Helix Recipe Roundtable.