One of the best discoveries of last year was how easy it was to roast a whole head of cauliflower at home. I’ve had it in restaurants but it’s SO easy and delicious to make at home.
I have a very complicated relationship with cauliflower as I love the taste of it, but my stomach struggle with the high insoluble fibre content. But as I tried it again a few times last year, I discovered I could eat it if I made sure not to eat too much or eat other things high in fibre on the same day. So yay, I found a way to eat it again!
And last week I came up with this combination of how to eat it and it was so so good. I like the different textures and flavours and the tomato crème just brings it all together.
As you can see from the pictures, we also had some potatoes with it, because we needed carbs, and they totally worked, but didn’t really add much, so if you want more carbs with it I would suggest some good crusty sourdough bread on the side instead.
Whole roasted cauliflower with hazelnuts, rocket, prosciutto and tomato crème, serves 4 (as a large starter or smaller main course)
1 large head of cauliflower
75 g salted butter
salt and pepper
handful of hazelnuts
200 ml full fat creme fraiche
2 tbsp mayonnaise
2 tbsp slow-roasted tomatoes in oil
8 prosciutto slices
Pre-heat the oven to 200C fan. Place the whole head of cauliflower in a large ovenproof dish with sides. Place the butter on top of the cauliflower and place in the hot oven for 45-60 minutes. The cauliflower should have a nice brown colour and feel soft when pierced with a pairing knife. Spoon the melted butter over the cauliflower a few times while it cooks.
Place the hazelnuts on a small oven-proof tray and roast for the last 5-10 minutes the cauliflower is in the oven. Shake a few times while cooking, make sure they don’t burn.
For the tomato crème: Mix the slow-roasted tomatoes in a small blender or chop finely. Mix with the creme fraiche and mayonnaise in a bowl. Add salt and pepper.
To assemble: Place two slices of prosciutto on each plate. Cut up the cauliflower (I usually slice it) and arrange on the plates. Drizzle with the browned butter from the dish. Chop up the nuts and sprinkle over the cauliflower. Add rocket and tomato crème. Serve with crusty bread.