Roasted cauliflower with beurre noisette, almonds and sherry vinegar

Roasted cauliflower with beurre noisette, almonds and sherry vinegar

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 medium cauliflower
2 tablespoons olive oil
50g butter
50g marcona almonds
1/2 tablespoon sherry vinegar, or to taste
salt
freshly ground black pepper

Method

  1. Heat the oven to 200ºC.
  2. Break the cauliflower into large bite-sized florets and toss in a bowl with the olive oil and a little seasoning. Transfer to a roasting tin and roast in the oven for 20 minutes, turning occasionally to encourage even browning.
  3. When the cauliflower is almost tender (test the stem with the point of a cutlery knife), add the butter. Allow it to melt and continue to roast the cauliflower for a further 10 minutes, basting with the butter occasionally. Meanwhile, slice the almonds into slivers.
  4. When the butter becomes a light beurre noisette, add the slivered almonds and return to the oven to allow them to toast in the butter for a further 5 minutes, basting the cauliflower once or twice.
  5. Add the sherry vinegar to taste and adjust the seasoning. Pile the cauliflower and almonds into a serving dish and spoon over the beurre noisette.

Variations

  • Add 50 g chopped or shredded Ibérico ham with the butter. You can also add ½ tablespoon baby capers with the sherry vinegar.
Tags:
Leiths School of food and wine
cookery course
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