Coliflor Recipe

Preheat and prepare cauliflower

Preheat oven to 220°C / 425°F. Line a baking sheet with parchment or lightly oil it. Cut the cauliflower into even-sized florets and pat dry with paper towel to remove excess moisture.

In a large bowl, toss the florets with 3 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Spread florets in a single layer on the prepared sheet, stem-side down where possible so they brown evenly.

Roast for 25–30 minutes, turning once halfway through, until edges are deeply golden and tender when pierced with a fork. If you want slightly crispier edges, broil 1–2 minutes at the end while watching closely.

While the cauliflower roasts, make the feta crema. In a blender or food processor combine 150 g crumbled feta, 1/2 cup Greek yogurt, 2 tbs olive oil, 1 tbs lemon juice and 1 peeled garlic clove. Blend until smooth, stopping to scrape down the sides.

If the crema is too thick, add up to 1 tbs water (or more, 1 tsp at a time) until it reaches a pourable, drizzling consistency. Taste and season with 1/4 tsp black pepper and additional lemon or salt if desired (feta is already salty). Transfer to a squeeze bottle or small bowl and refrigerate until ready to use.

Make the basil chimichurri just before serving. In a small food processor combine 1 cup packed basil, 1/2 cup packed flat-leaf parsley, 2 minced garlic cloves, 1 tbs red wine vinegar, 1 tsp lemon zest, 1/2 tsp kosher salt, 1/4 tsp red pepper flakes and 1/4 tsp black pepper. Pulse to chop, then stream in 4 tbs olive oil while pulsing until the mixture is vibrant and slightly loose but still textured (avoid pureeing into a paste).

Taste and adjust: more vinegar for brightness, more oil for silkiness, or a pinch more salt. Keep at room temperature until plating.

Make the spiced almonds while the cauliflower roasts. Preheat a small skillet over medium heat. In a bowl toss 3/4 cup raw almonds with 1 tsp melted butter (or neutral oil), 1/2 tsp smoked paprika, 1/4 tsp ground coriander, 1/8 tsp cayenne, 1/2 tsp granulated sugar and 1/4 tsp kosher salt until evenly coated.

Add the almonds to the warm skillet and toast, stirring frequently, 4–6 minutes until aromatic and the sugar begins to caramelize lightly. Remove to a plate to cool completely (they will crisp as they cool).

Arrange roasted cauliflower on a serving platter or individual plates. Drizzle or dot the feta crema over the cauliflower (use about half the crema first, reserve some for guests).

Spoon the basil chimichurri over and around the cauliflower. Scatter the spiced almonds on top for crunch and a touch of sweetness and spice.

Scatter microgreens or baby arugula if using, drizzle with 1 tbs olive oil, and finish with a grind of black pepper. Serve with lemon wedges alongside for squeezing over just before eating.

Leftovers: store components separately (crema refrigerated, chimichurri refrigerated, almonds at room temperature) for best texture. Reheat cauliflower in a hot oven 8–10 minutes to refresh.