Roast cauliflower with parsley oil

Roast cauliflower with parsley oil

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  • 4
  • Easy
  • Carb Conscious Health conscious Meat-free Pescatarian
  • 20 minutes
  • 30 minutes
  • Woolworths Weltevrede Chardonnay 2016


  • 2 cauliflower heads, sliced into steaks
  • 1⁄2 cup almond oil, plus 2 T for drizzling
  • Sea salt and freshly ground black pepper, to taste
  • 80 g Grana Padano, grated
  • 60 g parsley, leaves picked
  • Caperberries, fried, to garnish

Cooking Instructions

Preheat the oven to 200°C. Toss the cauliflower steaks in the almond oil and seasoning. Roast for 10 minutes, then sprinkle over the Grana Padano and roast for a further 20 minutes until tender but still firm.

Meanwhile, make the parsley oil. Blanch the parsley for a few seconds, until the leaves are bright green, drain
and refresh in iced water. Squeeze out any excess water. Transfer to a blender, blend with the remaining almond oil, then strain through cheesecloth.

Serve the cauliflower with a drizzle of parsley oil, topped with the fried caperberries.

Cook's note: The light, toasty flavour of almond oil makes it a perfect match for fresh herbs.

Discover more cauliflower recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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