AT A GLANCE
Make your favourite vegetable a part of your roasting repertoire. This recipe is inspired by the wood-roasted cauliflower at Sydney's Ester restaurant. We've lathered ours with wakame butter and toasted breadcrumbs laced with pancetta - it's a delicious combination.
|01||For wakame butter, rehydrate wakame in a bowl of cold water (10-15 minutes). Drain and squeeze excess water from wakame, then finely chop, transfer to a food processor with butter and garlic, and process until smooth. Refrigerate until required.|
|02||Preheat oven to 220C. Steam cauliflower in a large steamer over a saucepan of simmering water until a knife can just be pierced through without too much resistance (6-8 minutes). Transfer to a roasting pan, spread a quarter of the wakame butter over and roast until golden brown and tender (20-25 minutes).|
|03||Meanwhile, fry pancetta in oil in a non-stick frying pan over medium-high heat until golden (2-4 minutes). Add butter to pan, then add breadcrumbs and stir until toasted (2-4 minutes). Season to taste.|
|04||Spread remaining wakame butter over the cauliflower, scatter with pancetta and crumbs and serve with lemon wedges.|
Note If your bread is fresh, dry it out first in a low-temperature oven. Dried wakame is available from delicatessens and Asian grocers.