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Roasted whole cauliflower with wakame butter and toasted crumbs

It's salty and buttery in all the right places.

By Lisa Featherby
  • 30 mins preparation
  • 35 mins cooking plus soaking
  • Serves 6
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Roasted whole cauliflower with wakame butter and toasted crumbs
Make your favourite vegetable a part of your roasting repertoire. This recipe is inspired by the wood-roasted cauliflower at Sydney's Ester restaurant. We've lathered ours with wakame butter and toasted breadcrumbs laced with pancetta - it's a delicious combination.


  • 1 cauliflower (800gm)
  • 50 gm mild pancetta, finely diced
  • 2 tsp grapeseed oil
  • 20 gm (1 tbsp) butter
  • 70 gm coarse breadcrumbs from day-old spelt or rye sourdough (see note)
  • To serve: lemon wedges
Wakame butter
  • 30 gm wakame (see note)
  • 150 gm butter, softened
  • 1 garlic clove, crushed


  • 1
    For wakame butter, rehydrate wakame in a bowl of cold water (10-15 minutes). Drain and squeeze excess water from wakame, then finely chop, transfer to a food processor with butter and garlic, and process until smooth. Refrigerate until required.
  • 2
    Preheat oven to 220C. Steam cauliflower in a large steamer over a saucepan of simmering water until a knife can just be pierced through without too much resistance (6-8 minutes). Transfer to a roasting pan, spread a quarter of the wakame butter over and roast until golden brown and tender (20-25 minutes).
  • 3
    Meanwhile, fry pancetta in oil in a non-stick frying pan over medium-high heat until golden (2-4 minutes). Add butter to pan, then add breadcrumbs and stir until toasted (2-4 minutes). Season to taste.
  • 4
    Spread remaining wakame butter over the cauliflower, scatter with pancetta and crumbs and serve with lemon wedges.


Note If your bread is fresh, dry it out first in a low-temperature oven. Dried wakame is available from delicatessens and Asian grocers.
Drink Suggestion: Amber-hued skin-contact white. Drink suggestion by Max Allen