Hugh Fearnley-Whittingstall’s roasted cauliflower

Half Hour Meals

This makes a great nibble to go with drinks – its smoky, caramelised flavour has been known to win over even the most cauliflower-sceptical. It’s also great on the barbecue (just make sure the florets are slightly larger than they are for the oven roasting method). Serves four as a nibble to go with drinks.

1 cauliflower
2 lemons
flaky sea salt and freshly ground black pepper
3 tbsp olive oil
½ tsp smoked paprika

Heat the oven to 220°C. Cut the cauliflower into medium-sized florets, rinse and let some of the water remain clinging to the florets. Put them in a bowl, squeeze over the juice from one of the lemons, and season well.

Put the florets on a baking sheet and toss them with olive oil and more salt and pepper. Dust on the paprika, cut the remaining lemon into six segments and scatter these in the tin.

Bake for 25-30 minutes, turning once, until slightly caramelised at the edges. Squeeze over the juice from the roasted lemon segments and serve at once, scattered with a little flaky sea salt.

More Hugh Fearnley-Whittingstall recipes

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: