A whole roasted cauliflower is one of those dishes that proves vegetables can be every bit as satisfying as the main event. Repeated basting with Lard Ass Rock Salt Butter creates beautifully caramelised edges while keeping the cauliflower tender and full of flavour. Finished with toasted hazelnuts, parmesan and fresh parsley, it's an elegant side that's guaranteed to impress.
INGREDIENTS
150g Lard Ass Rock Salt Butter
1 large whole cauliflower, leaves trimmed and stem neatly trimmed so it sits flat
1 tbsp olive oil
60g hazelnuts
40g finely grated parmesan
2 tbsp flat-leaf parsley, finely chopped
Finely grated zest of 1 lemon
Freshly cracked black pepper
Sea salt, if needed
METHOD
Preheat the oven to 200°C (180°C fan).
Bring a large saucepan of salted water to the boil. Carefully lower in the cauliflower and cook for 8 minutes. Drain well and allow it to steam dry for 5 minutes.
Place the cauliflower on a lined baking tray.
Melt 100g of the Lard Ass Rock Salt Butter with the olive oil. Brush generously over the entire cauliflower, making sure it reaches between the florets.
Roast for 20 minutes.
Brush again with the melted Lard Ass Rock Salt Butter and roast for a further 20 minutes.
Brush a final time with any remaining melted Lard Ass Rock Salt Butter and roast for 15–20 minutes, or until the cauliflower is deeply golden and a knife slides easily into the centre.
Meanwhile, toast the hazelnuts in a dry frying pan over medium heat until fragrant. Cool slightly, rub away most of the skins with a clean tea towel, then roughly chop.
Melt the remaining 50g of the Lard Ass Rock Salt Butter.
Transfer the cauliflower to a serving platter. Spoon over the warm Lard Ass Rock Salt Butter, then scatter with the toasted hazelnuts, parmesan, parsley and lemon zest. Finish with freshly cracked black pepper and taste before adding extra sea salt.
TIPS
Parboiling the cauliflower first ensures it becomes perfectly tender while still developing a beautifully caramelised exterior.
Allowing the cauliflower to steam dry before roasting helps the Lard Ass Rock Salt Butter cling to the florets for maximum flavour.
This dish pairs beautifully with roast meats or makes a stunning centrepiece for a vegetarian feast.
