Recipe from I’ll Cook! Your go-to for having people round by Sophie Godwin
We often serve cauliflower as the veggie centrepiece at weddings. Once roasted, it is nutty and glorious, especially when basted in brown butter and other delicious gubbins. I would eat this with a herby chickpea or bulgur salad, or maybe some spiced couscous.
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Serves 4
Takes 45 minutes
V / GF
Ingredients
2 cauliflowers
2 tablespoons olive oil
2 oranges
200g (7oz) jar kalamata olives, preferably pitted
about 20g (¾oz) sage
150g (5½oz) salted butter
big pinch of chilli flakes
sea salt and freshly ground black pepper
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Method
Preheat your oven to 200°C/180°C fan/400°F/gas mark 6.
Trim the base of each cauliflower stalk and discard any of
the more bruised outer leaves. Cut each cauliflower into quarters and place in a large roasting tray, positioning each wedge with one of the cut sides down. Drizzle with the olive oil and season lightly with salt and pepper.
Put the tray in the oven and roast the cauliflowers for 20 minutes.
Meanwhile, using a sharp knife, cut away the skin from each orange, then carefully cut out each segment.
Pit the olives, if needed, then cut in half. Pick the sage leaves and cut the butter into cubes.
Add the butter, olives, orange segments and chilli flakes to the roasting tray. Return the tray to the oven and cook for 5 minutes, then baste the cauliflowers with the browned butter mixture and cook for 5 minutes more. Finally, add the sage leaves and cook for another 5 minutes, or until the cauliflowers are tender and a little caramelised, and the sage is crisp.
Serve on a platter with all the brown butter goodness and gubbins spooned over.
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Other recipes from I’ll Cook! —
Caramelised courgette, fennel & garlic orecchiette
Gnocchi with charred tomato salsa & ricotta
I’ll Cook! Your go-to for having people round by Sophie Godwin
Images and text from I’ll Cook! by Sophie Godwin, photography by Caitlin Isola, published by Murdoch Books, RRP $45.00.
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