Cauliflower is the new kale and very much the flavour of the season. If you think you don't like it, then think again. It tastes utterly delicious roasted. I created this quick and easy, fusion-style dish with my dear friend Einav Barness.
Unusually, the cauliflower is cut into thick, vertical slices - or "steaks" - which means you can see the beautiful tree-like texture.
To get the very best flavour make sure that you roast it at a high temperature and also then ensure you add the sesame oil and the soy sauce while the cauliflower is still hot so it soaks up their flavours.
Serves: 4-6
Preparation: 5 minutes
Cooking: 40 minutes
Ingredients
● 2 cauliflowers
● 1 tbsp garlic granules/powder
● Salt and freshly ground black pepper
● 4 tbsp sesame seeds
● 100ml extra-virgin olive oil
● 50ml sesame oil
● 50ml soy sauce
Method
● Preheat oven to 210°C.
● Rinse the cauliflowers, remove the outer leaves, trim the large stem and slice into thick, vertical slices of about 2cm. Cut it with the stem down so you keep the texture of the shape.
● Line a large oven tray with parchment paper.
● Lay the slices flat - one next to the other together with the small flower heads that broke off while you were slicing. They should not lie on top of one another, so if they don't fit in one tray use two.
● Sprinkle with the garlic, salt, pepper, sesame seeds and the extra virgin olive oil.
● Bake for 30-40 minutes, until golden and soft.
● Once cooked sprinkle with seeds and drizzle the sesame oil and the soy sauce.
● Serve hot or warm.
