Cauliflower is such a versatile vegetable, found across a whole range of cuisines, cooks easily and compliments many different flavours. I have just about cooked it in as many ways as you could think of but up until now I have not baked cauliflower. Well this recipe did it for me, paired with a sauce that threatens to become a store cupboard standby.
See what you think. It takes only minutes to prepare and with a total cooking time of no more than 25 minutes, this could be a boon to people in a hurry. As a side dish you would want to put it alongside food that is not strongly flavoured so that you can savour the sauce.
This recipe serves 2 but is easily scaled up to suit your requirements.
1 small head of cauliflower broken into florets
1 tablespoon of olive oil
a good pinch of salt
For the sauce
1 tablespoon lemon juice
1 tablespoon white wine
1/2 tablespoon honey
1 clove of garlic minced
3/4 tablespoon Sumac spice
3/4 tablespoon fresh chopped dill or 1 dessert spoon dried dill
1/4 teaspoon dried chili flakes
1 /4 teaspoon salt
In a bowl mix well the florets of cauliflower, salt and oil, tip into a baking dish and roast at 200 C/ F/ Gas / in a preheated oven for about 25 to 30 minutes.
Stir through and turn the florets at least once during the baking.
Meanwhile, combine all the ingredients for the sauce, in a blender and produce a smooth puree. If necessary add a little more wine to thin it.
Either serve on plates with the sauce drizzled over the cauliflower or serve at the table with sauce in bowls for dipping.
Here I have served it with boiled potatoes, carrots and some cauliflower leaves.