Roast cauliflower with stuffing

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“The golden rule for cauliflower is that it pairs well with anything creamy, nutty or with a good hit of acidity. Hazelnuts and lemon make this roast version a super-delicious main course.”- Bianca Strydom

Ingredients

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

Cooking Instructions

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