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Whole roasted cauliflower with raisins, pine nuts and burnt butter

Name: Whole roasted cauliflower with raisins, pine nuts and burnt butter recipe
Yield: 6
Ingredients: 1kg whole cauliflower, large stalk trimmed; 60ml olive oil; 100g unsalted butter, chopped; 50g pine nut; 62.50 ml thyme leaves; 50g capers; Finely grated zest plus juice of 1 lemon; 1/2 tsp dried red chilli flakes; 375.00 ml freshly-picked watercress; 200ml verjuice; 80g raisins

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P90 Whole roasted cauliflower with riasins, pine nuts and burnt butter

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by Matt Moran

Chef and delicious. Produce Awards judge

May 30, 2023

The humble cauliflower becomes a roast with the most, adorned with burnt butter and raisins.

1kg whole cauliflower, large stalk trimmed
1/4 cup (60ml) extra virgin olive oil
100g unsalted butter, chopped
1/3 cup (50g) pine nuts
1/4 cup thyme leaves
1/4 cup (50g) drained capers in brine
Finely grated zest plus juice of 1 lemon
1/2 tsp dried red chilli flakes
1 1/2 cups freshly-picked watercress

Verjuice raisins

200ml verjuice
80g raisins

Method

1.

Preheat oven to 180°C/160°C fan-forced.
2.

Place cauliflower in a baking dish. Drizzle with the oil and season with salt flakes and freshly ground black pepper. Roast, basting regularly with oil from pan, for 1 hour 55 minutes-2 hours, until cauliflower is golden brown and tender when centre is pierced with a sharp knife.
3.

Meanwhile, for the verjuice raisins, place verjuice in a small saucepan over high heat and bring to a simmer. Add raisins and remove from the heat. Cover and set aside to cool. Strain, discarding liquid, and set aside.
4.

Melt butter in a medium saucepan over medium-high heat until foaming. Add pine nuts and cook for 2-3 minutes until butter is a light nut brown and pine nuts are toasted. Remove from the heat and carefully (the mixture will spit) stir in thyme, capers, lemon zest and juice and chilli. Season to taste, then spoon over the cauliflower. Scatter over the raisins, garnish with watercress and serve.