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Roast cauliflower with olives


cauli

Ingredients 14
Servings 4-6
Time 15 min

Ingredients

  • 80
    ml
    currants
  • 80
    ml
    white balsamic vinegar
  • 1
    large cauliflower head, trimmed at the base
  • 125
    ml
    black olives, pitted
  • 5
    ml
    each smoked paprika and ground cumin
  • 5
    ml
    each sea salt flakes and freshly ground pepper
  • 60
    ml
    olive oil
  • 60
    ml
    tahini paste
  • 30
    ml
    fresh lemon juice
  • 10
    ml
    olive oil
  • 1
    small garlic clove, crushed
  • 2,5
    ml
    sea salt flakes
  • 30
    ml
    water
  • 60
    ml
    chopped fresh flat-leaf parsley
 

Method

Baking: 1 1/2 hours
 

Preheat the oven to 220°C. Grease a roasting pan.

1. Mix the currants and vinegar in a small bowl. Set aside until needed.

2. Place the whole cauliflower head and olives in the roasting pan. Season with the paprika, cumin, salt and pepper. Drizzle 45ml (3T) of the olive oil over the cauliflower. Roast for 45 minutes. Cover to prevent burning and cook for a further 45 minutes or until tender.

3. Drain the currants.

4. Sauce Whisk the ingredients, except the water and parsley, in a bowl until smooth. Add 15ml (1T) water at a time until the sauce has the consistency of thickened cream. Stir in 45ml (3T) of the parsley.

5. To serve, spread the sauce on a platter. Put the cauliflower on top.

6. Top the cauliflower with the currants, roast olives and the rest of the parsley. Drizzle the rest of the olive oil over. Serve using a sharp knife for carving

 

Read more on: cauliflower  |  side dishes
 

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2020-04-14 14:37
 
 
 
 
 
 
 
 
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