Ingredients

Method

• 250 g breadcrumbs
• 2 heads cauliflower
• olive oil, for drizzling
• sea salt, to taste
• white pepper, to taste
• 100 g hazelnuts
• 8 fresh bay leaves
• 2 T olive oil
• lemon zest, for serving
For the brown butter-and-lemon sauce
• 2 lemons, juiced
• 250 g cold butter, cubed
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Sprinkle the breadcrumbs onto a baking tray, place the cauliflower on top, then drizzle with olive oil and season.

2. Cover with foil and roast for 35 minutes. Remove the foil, then stud the cauliflower with the hazelnuts and bay leaves. Roast at 200°C until golden brown.

3. Meanwhile, make the sauce. Place the lemon juice in a saucepan and reduce until syrupy over a medium heat. Remove from the heat and slowly whisk in the butter until the sauce is thick, then season with salt.

4. Serve the roast cauliflower and breadbrumbs topped with the lemon butter sauce and lemon zest.

Cook’s note: Cook the cauliflower in the air-fryer at 180°C until tender and caramelised, about 10–15 minutes. You could use olive oil instead of butter for the sauce. Grate over Woolies’ Plant Powered dairy- free hard cheese if you like.

Find more vegetarian recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa