And what a revelation this is….Hot, crispy salt slicked cauliflower florettes, roasted with Paprika and lemon with a slow hit of chile. After decades of boiled cauliflower and macerated (abeit delish) Cauliflower Cheese, this method of preparing it feels super modern and it is THE most moreish thing to eat. Perfect finger food and kids wolf it down too. The roasting and the flavours used override all of that expected school lunch hall Brassica smell. Try it and see and don’t worry if you lack chile or Paprika- it is just as delicious without them.
- 1 head of cauliflower, outer green leaves removed, broken into bite-sized florets
- 2 cloves of finely minced garlic
- 1 small de-seeded and finely minced red chili
- 1 tsp sweet Spanish Paprika
- 1 tbsp capers
- juice of 1 and a half lemons
- olive oil
- sea salt
- freshly ground pepper
1.Preheat your oven to 425°F 220C, Gas mark 7.
2.Blanch the cauliflower in salted boiling water for about 2-3 minutes, then drain in a colander. When it’s completely dry, add to a roasting pan. Season with salt and pepper.
3.With a pestle and mortar, smoosh the chili, garlic and a little salt into a rough paste. Add 2-3 tablespoons of olive oil & the paprika then mix and cover the cauliflower with it, working the paste into any crevices. Pour over the juice of 1 lemon, and save the rest of the juice.
4.Roast uncovered for 25-30 minutes, mixing once or twice to ensure it browns evenly. It doesn’t matter if it ‘catches’ a little around the edges. In fact this is what we want. Those are the best bits!
5.Remove from oven and sprinkle immediately with the rest of the lemon juice, the capers and more sea salt if you are a salt hound like us.
This is even better served with grated Parmiggiano Cheese scattered over it but it does need to be eaten hot with salty, olive oil slicked fingers. Think of it as super posh Popcorn.