Roast Cauliflower

Roast Cauliflower

Roasting cauliflower brings out the sweetness, so you can eat it like candy. This lemon tahini sauce is a perfect accompaniment.

Ingredients

  • Cauliflower
  • A fat - butter, olive oil, or an animal fat (duck fat, lard, tallow ect).

Method

  1. Pre-heat your oven to 160C fan-forced or 180C regular.
  2. Cut and break the cauliflower into florets (smaller branches) of fairly even size - see pic below. The smaller you make the florets the quicker the cauli will cook.
  3. Put the cauli on a tray and toss in the fat. If the fat is more of a solid, put the tray in the oven for a couple of minutes to allow the fat to melt and the cauli to warm up a little, then remove from the oven and toss the cauli through the fat.
  4. Bake for 1/2 hr to 1 hr. Flip the caulis around the pan a couple of times throughout the cooking process (optional).
  5. Once the cauli's are a little browned and cooked through (you can stick a fork through to check), remove from the oven.
  6. Serve alongside lemon tahini sauce (optional).

Photos of the Process

Cut, then add the fat and melt in over, then toss. Cook until nicely browned. Top with Lemon Tahini sauce and devour : )

Enjoy!

Photo Credits: This cauli was from Market Organics, Rocklea.