Side Italian

Whole roasted cauliflower

Name: Whole roasted cauliflower
Prep time: 5 min
Cook time: 140 min
Total time: 145 min
Yield: 8
Cuisine: /italian
Ingredients: 2 tbs olive oil; 150g ’nduja (spicy, spreadable salami – from Italian delis) or chorizo, skin removed, roughly chopped; 400g can chopped tomatoes; 2 cups (500ml) vegetable stock; 900g whole cauliflower; 1 cup (160g) smoked almonds, chopped; 1 bunch mint, leaves picked

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2h 20m

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by delicious. team

delicious. team

May 01, 2017

Great as a side, this whole roasted cauliflower also makes for a great meat-free main if you leave out the salami. Recipe by Mary's bar duo Jake Smyth and Kenny Graham.

2 tbs olive oil
150g ’nduja (spicy, spreadable salami – from Italian delis) or chorizo, skin removed, roughly chopped
400g can chopped tomatoes
2 cups (500ml) vegetable stock
900g whole cauliflower
1 cup (160g) smoked almonds, chopped
1 bunch mint, leaves picked

Method

1.

Preheat the oven to 180°C.
2.

Heat oil in a deep-sided ovenproof frypan over medium heat. Crumble over ’nduja and cook, scraping base of pan, for 2 minutes or until golden. Add the tomato and 1 cup (250ml) stock, and stir to combine. Bring to a simmer and place cauliflower in the centre of the pan.
3.

Pour remaining 1 cup (250ml) stock over cauliflower and transfer to oven. Cook for 2 hours or until cauliflower is golden on top and cooked through.
4.

Remove from oven and carefully transfer cauliflower to a heatproof bowl. Cover with plastic wrap to steam. Meanwhile, return sauce to medium heat and cook for 10-12 minutes or until reduced by half. Return cauliflower to pan, scatter over almond and mint leaves, and serve hot.