Veggies don’t have to be boring…
Try this whole-roasted cauliflower with lemon-parsley dressing as a side dish. This recipe is based on the whole cauli served at Berlin’s Israeli restaurant, NENI, and we continue the theme by teaming it with Yotam Ottolenghi’s lemon sauce.
What You Need
Serves 4 as part of a meal
1 whole cauliflower head
1 tbsp extra-virgin olive oil
Sea salt flakes and freshly ground black pepper
For the poaching liquid:
2½ cups dry white wine
2 tbsp salt
3 tbsp fresh lemon juice
2 tsp sugar
1 bay leaf
For the dressing:
2 garlic cloves, peeled and roughly chopped
¼ tsp salt
1 green chilli, seeded and finely chopped
10g flat-leaf parsley, finely chopped
4 tbsp lemon juice
2 tbsp white wine vinegar
1/ Preheat the oven to 250°C. Add all the ingredients for the poaching liquid and two litres water to a large pot and bring to the boil.
2/ Add the cauliflower, reduce heat to medium-low, replace the lid and simmer for 15 to 20 minutes or until tender. Turn halfway.
3/ Remove cauliflower and drain. Place on a baking sheet lined with baking paper, pour over olive oil, season well and bake for 30 to 40 minutes or until browned.
4/ Make the sauce just before serving. Add the garlic cloves to a mortar, sprinkle with salt and pound until it’s a paste. Stir in the remaining ingredients.
5/ Transfer cauliflower to a serving plate, spoon over the sauce and serve.
Per serving (excluding poaching liquid): 293kJ, 4g fat (0.5g sat), 8g carbs, 45mg sodium, 3g fibre, 3g protein.