Ingredients
1.5kg cauliflower, cored and cut into 4cm florets (about 825g)
3 tbsp olive oil
1 tsp ground cardamom
1 tsp ground coriander
50g pine nuts, toasted
3 tbsp extra virgin olive oil
1 small shallot, finely chopped (about 2 tbsp)
1 tbsp white wine vinegar
1 tbsp fine lemon zest
60g unsalted butter
1/2 cup Coles Brand Sultanas
2 tbsp coarsely chopped fresh sage
2 tbsp fresh lemon juice
STEP 1
Preheat the oven to 220C or 200C fan-forced.
STEP2
In a large bowl, toss the cauliflower, oil, cardamom and coriander to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast for 35 mins, or until tender and golden brown.
STEP 3
Meanwhile, make the vinaigrette. In a large bowl, whisk the oil, shallot, vinegar and lemon zest to blend well. Set aside.
STEP 4
In a small, heavy-based frying pan, over medium-high heat, stir the butter for 3 mins, or until golden brown. Add sultanas and sage and cook for 1 min, or until sage is crisp. Remove pan from the heat, stir in lemon juice and season to taste with salt. Stir into the shallot mixture.
STEP 5
Add the hot, roasted cauliflower and pine nuts to the warm vinaigrette and toss to coat. Transfer to a serving bowl and serve warm.
Recipe by Cutis Stone and Taste