Roasted whole cauliflower with wakame butter and toasted crumbs

AT A GLANCE

  • Serves 6 people

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.

  • 1 cauliflower (800gm)
  • 50 gm mild pancetta, finely diced
  • 2 tsp grapeseed oil
  • 20 gm (1 tbsp) butter
  • 70 gm coarse breadcrumbs from day-old spelt or rye sourdough (see note)
  • To serve: lemon wedges
  •  
  • Wakame butter
  • 30 gm wakame (see note)
  • 150 gm butter, softened
  • 1 garlic clove, crushed
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.

Topics:

WAKAME, CAULIFLOWER, AUTUMN, PANCETTA, SIDE DISH, MODERN AUSTRALIAN, DRINK SUGGESTION

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

Drinking Suggestion:

AMBER-HUED SKIN-CONTACT WHITE. , suggested by MAX ALLEN

FEATURED IN

May 2015

May 2015

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