Time: Active: 10 minutes Inactive: 1 hour
Yield: 3-4 side servings
Yield: 3-4 side servings
Ingredients:
2 tablespoons olive oil
1 tablespoon sesame oil
1 teaspoon truffle oil (optional)
1 ½ tablespoons garlic, peeled and minced
1 ½ teaspoons black mustard seeds
1 teaspoon ground cayenne or chili powder
1 teaspoon paprika
1 tablespoon lemon zest
salt and pepper to taste
1 tablespoon parsley or chives, minced for garnish
a few lemon wedges for serving
2 tablespoons olive oil
1 tablespoon sesame oil
1 teaspoon truffle oil (optional)
1 ½ tablespoons garlic, peeled and minced
1 ½ teaspoons black mustard seeds
1 teaspoon ground cayenne or chili powder
1 teaspoon paprika
1 tablespoon lemon zest
salt and pepper to taste
1 tablespoon parsley or chives, minced for garnish
a few lemon wedges for serving
Method:
- Pre-heat the oven to 220 degree C/450 degree F.
- Remove the leaves and the core of the cauliflower, leaving the whole head in tact. Wash and completely pat dry the cauliflower. Place it in an oven safe bowl and set aside.
- In a small bowl mix together the olive, sesame and truffle oil. Stir into this garlic, mustard seeds, chili powder, paprika, lemon zest and salt and pepper to taste.
- Now pour the above mixture over the cauliflower head. Make sure you use your hands to nicely massage all the elements of the marinade into all the crevices of the cauliflower head.
- Once the entire cauliflower is covered in the marinade, place it on the center of the oven and roast uncovered for 1 – 1 ¼ hour until the cauliflower has a slight brown crust and is fork tender.
- Remove from the oven and transfer to a nice serving platter. Garnish with parsley or chives. Adjust salt and pepper per taste and serve warm along with the lemon wedges.
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