Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 6tablespoons olive oil
- 650grams cauliflower florets
- 3 cloves garlic, whole
- 4tablespoons capers, drained
- 1/2 bunch parsley, fresh, chopped
- 30grams raisins
- 25grams almonds, chopped
- 1 medium lemon, chopped into wedges
Nutrition per serving
1450kJ / 348Cal
1450 Kilojoules or 348 Calories
17% of daily energy intake*
Protein
6.2grams
Fat
30.0grams
Carbs
11.6grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This roasted cauliflower dish is a restaurant quality entree for vegetarians and meat eaters alike.
Method
Step 1 of 4
Pre-heat the oven to 200°C. Toss the cauliflower into a roasting tin with a tablespoon of olive oil. Roast for 40 minutes, turning the florets over halfway through cooking.
Step 2 of 4
Heat the rest of the oil with the garlic cloves in a saucepan on low heat for 3-4 minutes, remove from the heat and leave to infuse for 5 minutes.
Step 3 of 4
Place the raisins in a small bowl and cover with boiling water. Leave to plump up for 5 minutes. Remove the garlic from the oil and tip the capers, parsley, almonds and raisins in, mixing well.
Step 4 of 4
Arrange the roasted cauliflower on plates, pour over the caper sauce and serve with a wedge of lemon.
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