Roasting a cauliflower whole is always a winner. Serve it in the middle of the table as part of a shared meal, or make it the main event, rounding it out with salads and sides. Fermenting the chilli for the chilli butter adds an extra dimension, but you can skip it if you're short on time. Start 2-3 days ahead to ferment the chilli.
- 1 cauliflower (about 1.2kg), outer leaves attached
- 1 tbsp olive oil
- Coarsely chopped roasted smoked almonds, to serve
Fermented chilli butter
- 5 long red chillies, coarsely chopped
- 1 garlic clove, coarsely chopped
- 1 tsp sherry vinegar
- 120 gm softened cultured butter
- ¾ tsp smoked paprika
- 1For fermented chilli butter, toss chilli and 2 tsp salt in a bowl. Pour 250ml water over chilli, cover, and leave at room temperature for 2-3 days to ferment (until bubbles appear). Drain chilli, combine with garlic and vinegar, and blend with a hand-held blender until smooth. Transfer to a bowl, add butter and paprika and stir to combine. Cover, and refrigerate until required.
- 2Preheat oven to 220°C. Add cauliflower to a lightly oiled roasting pan, season to taste with salt, drizzle with oil, then roast until golden and tender (45 minutes to 1 hour).
- 3Dollop chilli butter to taste on top of cauliflower to melt and scatter with almonds to serve.
Fermenting the chilli for the chilli butter adds an extra dimension, but you can skip it if you're short on time. Start 2-3 days ahead to ferment the chilli.