Roast cauliflower with parsley oil

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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.