Cauliflower, pine nuts and salsa verde
Ever since I first read about this recipe on either Molly's blog or in her book, I have been desperate to make it, and I can't say the same for many cauliflower recipes. Cauliflower receives a lot of flack for its blandness, and most people believe that its only saving grace is that it tastes good covered in cheese sauce. I beg to differ. Roast it until creamily tender, add sweet sultanas and drizzle with a punchy salsa verde. Cauliflower will never taste the same again.
Servings: 4
Ingredients
- 1 medium cauliflower
- Handful of fresh coriander I know these is a bit vague but packet sizes are different depending on the supermarket. I actually weighed the amount and it came to 8g
- 1 clove of garlic
- 1 tsp capers
- ½ a green chilli
- Juice of ½-1 lime
- Olive oil
- 3 sprigs of thyme
- 20 g pine nuts
- 30 g sultanas or raisins
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C/160°C fan/350°F. First make the salsa verde so the flavours have time to amalgamate. Roughly chop the coriander, including the stems, and scoop it all into a bowl. Crush the garlic, then add finely chopped capers and green chilli. Squeeze in the lime juice and just cover it all with olive oil. Add a big pinch of salt, mix together and taste. Add more salt and lime juice if necessary.
- Peel away the cauliflower leaves and chop off the rooty stem. Slice the cauliflower into strips then break each strip into chunks. Tip onto a baked tray and toss with olive oil and salt and pepper until evenly coated. Top with the thyme sprigs then slide the tray into the oven and roast for 20 minutes.
- When there is 5 minutes of cooking time left, lift out the tray and sprinkle with pine nuts and sultanas. Return the tray to the oven for the last 5 minutes, then serve drizzled in salsa verde.