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Roast cauliflower with peri peri

By Hope Malau
2 to 4
Easy
5 minutes
40 minutes

Ingredients

  • 1 small cauliflower
  • 1⁄4 cup olive oil
  • 1 t salt
  • 1 T lemon juice
  • 1 T Woolworths peri-peri blend
  • 1 T capers, rinsed
  • 20 g Italian parsley, chopped

Method

Preheat the oven to 200°C. Cut off the cauliflower’s stem so it can sit flat in a roasting pan. Drizzle over 1 T olive oil and sprinkle with salt.

Roast for 40 minutes, or until it can be easily pierced with a knife.

Whisk the lemon juice, peri-peri, capers, parsley and remaining olive oil. Drizzle over the cauliflower to serve.

Cook's note: This Mozambican-inspired recipe features peri-peri made from hot chilli peppers. It’s a great match with the veg’s slight sweetness.

Discover more recipes starring cauliflower here.