THE HERB-CHARRED FLOWER

(Our Play on Spanish Roasted Cauliflower with Rosemary)

THE HERB-CHARRED FLOWER

Ingredients: 1 Cauliflower (cut into steaks or large florets), 1 tsp Dried Rosemary, 1 tsp Black pepper, 1 tsp Smoked paprika, 3 tbsp Olive oil, 1 tbsp Sherry vinegar, 1 tsp Honey...

Ingredients

  • 1 Cauliflower (cut into steaks or large florets)
  • 1 tsp Dried Rosemary
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika
  • 3 tbsp Olive oil
  • 1 tbsp Sherry vinegar
  • 1 tsp Honey

Cooking Method

  1. The Coat Toss the cauliflower with oil and dry spices in a large bowl.
  2. The Bloom Add a tiny 15ml splash of water to the bowl; the moisture will bloom the dried herbs and help them stick.
  3. The Scorch Roast at 220°C for 20 minutes until the edges are blackened and charred.
  4. The Marriage Whisk vinegar and honey; drizzle over the hot flower immediately.
  5. The Final Flourish Finish with raw lemon zest and a massive hit of raw parsley.

Cuisine: Spanish

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