Ingredients

Method

For the tarte tatin:
• 2 shallots, sliced
• 2 T extra virgin olive oil
• 1 head cauliflower, sliced
• 1 T honey
• 1 clove garlic, minced
• 1 sheet Woolworths frozen all-butter puff pastry
For the celery-and-sultana salad:
• 85 g sultanas
• 3 T sherry vinegar
• 3 sticks celery, with leaves, roughly chopped
• 12 pitted green olives, smashed
• 4 anchovies, smashed
• 2 T extra virgin olive oil

Method

Ingredients

Preheat the oven to 200°C. Sauté the shallots in the oil in a 20 cm cast-iron pan until golden, then remove from the pan and set aside.

Add the cauliflower, cut side down, and cook until browned on the edges. Return the shallots to the pan.

Mix the honey and garlic and drizzle over the cauliflower and shallots.

Top with the pastry, tucking in any excess, then bake for 15–20 minutes, or until golden. Carefully invert onto a serving plate.

To make the salad, soak the sultanas in the vinegar for 30 minutes. Mix the sultanas with the vinegar, celery, olives and anchovies and arrange on a platter.

Drizzle over the olive oil and serve with the tarte tatin.

Cook's note: When cooler days arrive, I'm inspired to make a beautiful tarte tatin that shows off a single fruit or vegetable in all its simple, comforting deliciousness.

Browse more recipes showcasing cauliflower here.