Cauliflower, tallow, hazelnuts

Cauliflower, tallow, hazelnuts

By
From
Finding Fire
Serves
4

Grilling or roasting cauliflower results in an incredible natural sweetness that, in this recipe, is enhanced by the tallow and roasted hazelnuts.

Ingredients

Quantity Ingredient
40g hazelnuts
1 head cauliflower, leaves removed and reserved
120g aged tallow (beef fat), preferably from dry-aged beef, melted, plus extra for brushing
sea salt
60ml aged pedro ximénez vinegar

Method

  1. 1. Prepare your embers.
  2. 2. In a cast-iron pan, gently dry roast the hazelnuts until golden brown. Remove, roll in a tea towel (dish towel) to remove the brown papery skin, then split the hazelnuts in half and reserve.
  3. 3. Cut the cauliflower head in half down the middle and brush lightly with a little of the tallow. Place on the grill. Grill for 8–10 minutes until golden brown. Transfer to a heavy-based pan with the remaining tallow, season with salt and continue to roast over the fire for a further 10–12 minutes, turning once and basting continually.
  4. 4. Pour in the vinegar and boil, stirring, to deglaze the pan, and toss in the toasted hazelnuts.
  5. 5. Place the cauliflower leaves on the grill. Grill quickly until lightly charred, and place them around the cauliflower on a serving plate.
  6. 6. Whisk together the tallow and vinegar mixture remaining in the pan, season, pour it over the cauliflower and serve immediately.
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