STAY COOL WITH CAULIFLOWER
Cauliflower has been THE vegetable of 2015. And we’re happy to bring this versatile fellow into next year – Julia Gartland’s yummy cauliflower dish is perfect for the holidays.
Cauliflower is Broccoli's forgotten cousin. Only lately have people begin to bat an eye at this cruciferous vegetable. Besides being delicious, cauliflower has some magical properties that allow it to become grain-free pizza crust and "rice" to name a few. This recipe, however, uses no gimmicks – just pure cauliflower goodness. I promise you'll become a cauliflower believer.
ROASTED CAULIFLOWER WITH MARJORAM, PINE NUTS, LEEKS & LEMON (SERVES 4) Gluten-free
680 g cauliflower, de-stemmed & chopped into 1-in pieces
3 tablespoons olive oil
3 tablespoons fresh marjoram leaves
1 teaspoon sea salt
2 tablespoons butter
1 lemon, juice + zest
3 garlic cloves, minced
1 leek, halved & thinly sliced
4 tablespoons pine nuts
5 tablespoons golden raisins
4 tablespoons roughly chopped parsley
Sea salt to taste
Freshly ground pepper
Preheat oven to 190°C. Add cauliflower to a large baking sheet with olive oil, marjoram, sea salt and freshly ground pepper to taste. Roast for 25-30 minutes or until browned and tender. Add to serving bowl & set aside.
Add butter to a cast iron or sauté pan over medium low heat. Add the zest of one lemon. Sauté until zest is fragrant, then add garlic and leeks. Stir often over low heat until leeks are softened, about 5-7 minutes. Add golden raisins until warm, then remove mixture and add to serving bowl.
Using the same pan, turn the heat up to medium and add pine nuts. Stir often for about 1-2 minutes or until pine nuts are browned and toasted. Remove from heat and add to serving bowl. Toss everything together with the juice of one lemon. Top with chopped parsley and season to taste. Serve immediately!