Roasted Cauliflower Recipe
Florets served with cauliflower stem cous-cous and Spanish almonds, apricot chutney, fig leaf oil & Tagete leaf.
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Ingredients
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Ingredients for Roasted Cauliflower
Method
Directions for Roasted Cauliflower
- 1
Prepare the Cauliflower
Preheat your oven to 400°F (200°C). Cut the cauliflower head into florets, and set aside the stem for cous-cous.
- 2
Roast the Cauliflower
Toss the cauliflower florets with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes or until they are golden brown and tender.
- 3
- 4
Prepare Almonds
In a separate skillet, lightly toast the chopped Spanish almonds over low heat until golden and fragrant, about 3-5 minutes.
- 5
Assemble the Dish
Once the cauliflower is roasted, serve the florets on a plate over a bed of cauliflower stem cous-cous. Top with toasted almonds, a generous spoonful of apricot chutney, and drizzle with fig leaf oil. Garnish with fresh Tagete leaves.