Whole roasted cauliflower, almond and caper butter
Serves 4 - as a side
Prep time - 15 mins Cooking time - 1.5 hours
1 medium cauliflower, large stalk trimmed
Olive oil, for drizzling
100g butter, diced
¼ bunch thyme, picked leaves
1 lemon, zest and juice
50g flaked almonds
½ tsp dried red chilli flakes
Olsson sea salt
Black pepper, cracked
Optional: Ortiz anchovy 47.5g tin, roughly chopped
1. Preheat an oven to 190˚C
2. Drizzle the cauliflower generously with olive oil and season to taste with salt and pepper, place the cauliflower onto a baking tray and place into the pre-heat oven, drizzling occasionally with a little extra oil, cook for 1-1½ hours or until golden brown and the cauliflower is tender when the centre is pierced with a sharp knife.
3. Melt the butter in a saucepan over a medium-high heat, add in the almond flakes and cook for 5-6 minutes until the butter is nut brown and almonds are toasted, remove from the heat and stir in thyme, capers, lemon rind, juice and chilli (if you are adding in anchovies add in at this stage) , season to taste and spoon over the cauliflower. Serve hot, with crusty bread to mop up the juices.