CAULIFLOWER

THE ORIGINAL ROASTED WHOLE CAULIFLOWER

Sometimes simple is best. Cauliflower is so accommodating to many other flavours and textures (think pine nuts, currants, capers) but properly roasted it is sensational with just a drizzle of Sunday-best olive oil and, if liked, a squeeze of sharp lemon. A whole head of cauliflower roasted builds up a nice contrast between a deeply browned, almost crisp exterior, and tender, meaty interior.

PREPARATION TIME: 5 minutes | COOKING TIME: 45 minutes | SERVES: 6

1 medium cauliflower

sea salt flakes

¼ cup (60 ml/2 fl oz) olive oil

Preheat the oven to 220°C/425°F (fan 200°C/400°F). Line a roasting pan with baking paper or grease with olive oil.

Trim the base of the cauliflower so it stands upright and then put it in a large pot. Fill the pot three-quarters with water and add 1 teaspoon salt. Cover the pot, bring to the boil and then immediately reduce the heat to a lively simmer and cook for 8 minutes. Drain well to allow the steam to evaporate and help dry the cauliflower.

When the cauliflower is cool enough to handle, rub all over with the oil, making sure it gets in between the florets. Sprinkle very lightly with salt flakes. Roast in the prepared roasting pan for about 35 minutes, depending on size, until golden brown and cooked. To test, pierce the cauliflower with a thin-bladed knife and if there is no resistance it is done.

TIP The best cauliflower for roasting whole should have snowy white, tightly packed florets nestling in bright green leaves. Blanching before roasting gets rid of strong odours, keeps the florets tender after roasting and shortens the roasting time. Instead of blanching the cauliflower in water, you can steam it.