SAUCY ROASTED CAULIFLOWER RECIPE

This oven roasted cauliflower is a good one to have in your bag of treats. Not sure what to serve with that steak/ chicken breast/ pork chop/ lamb burger? Oven roasted cauliflower with a lick of sauce is your friend. I also think it would make a great centre piece in a vegetarian or vegan plate.

We know cauliflower is wonderful and is wonderful in gratin and brings a silky quality to soups when blended, but I love it most when it’s been roasted in the oven. It becomes soft with crisp edges and I love it. The sauce I brushed on it became sticky and the sugar caramelised which helped the edges getting crunchy. It worked so well.

I used a spoonful of a chili and garlic jar of sauce I bought in Asia Market and a spoonful black currant of jam that my friend Caitriona Redmond gave me but you could do so many variations of this: grate some ginger and garlic and mix with honey, use whatever jars of sauces you have open in your fridge, you know on that mad condiment shelf we all have? Well, pick something that’s sharp and spicy or sour, something that has a punch to it, it could be hot sauce or BBQ sauce or chipotle and balance it with something more gentle, think jams, honey, syrups, maple syrup, all those gorgeous, sticky sweet things that live in our presses. If garlic is not included in your sauce, grate a clove or two in your mixture, after all, you will never regret garlic. Garlicky, sticky, saucy oven roasted cauliflower is just the best.

Between us two, we ate half a very large head of cauliflower, but we’re hungry donkeys. I forgot to sprinkle some sesame seeds 5 minutes before the end but it would have been a lovely wee extra.

Ingredients

• Half a head of cauliflower cut in thick slices
• 2 tbsp of chili and garlic sauce
• 1 tbsp of blackcurrant jam
• 2 tbsp of extra virgin olive oil
• Sea salt flakes
• Sesame seeds (not necessary but would be a lovely extra bit of crunch)

Method

• Preheat the oven to 180 C.
• While the oven is heating up, mix your chili sauce and jam in a bowl. Make sure you’re happy with the balance of flavours. We all have different tastes and you might enjoy it sharper or sweeter than I do).
• Once you have gotten a taste balance you are happy with, add the oil and mix it all well until int’s incorporated.
• Place each slice of cauliflower on a baking tray covered in baking parchment.
• Using a spoon or a brush, put some sauce on each slice. You want to be generous without the cauliflower being sodden with it. Remember it needs to be able to crisp up.
• Sprinkle with a good pinch of sea salt and place in the oven for 30 min.
• If you are adding sesame seeds, sprinkle them 5 minutes before the oven roasted cauliflower is due to be cooked.