I am a huge fan of comfort food but eating healthy always makes me feel good about myself and my body. Who else feels this way?
I am also lucky that I grew up in a house where my father always had a vegetable patch in the garden and eating fresh vegetables was such a joy. Here is a recipe we had over Christmas in Spain and honestly it was absolutely delish. Yet the best part of it is how super easy peasy it is to make. This is a recipe from Ottolenghi Simple book and honestly, it doesn’t get simpler than this.
Ingredients
1 large cauliflower with its leaves intact
45g unsalted butter, softened to room temperature
2 Tbsp olive oil
wedges of lemon, to serve
coarse sea salt
Method:
Lightly trim the leaves at the top of the cauliflower, so that about 5cm of the cauliflower’s head is exposed.
Fill a pan large enough to fit the cauliflower in salty water. Bring to a boil and carefully lower in the cauliflower exposed head down: don’t worry if the base sticks out a little. Bring back to a boil, cook for six minutes, then transfer the cauliflower to a colander, exposed head down. Set aside for 10 minutes, to drain and cool.
Heat the oven to 170C fan.
Mix the butter with the oil. Put the cauliflower stem side down in a medium baking tray and spread the butter mix all over the cauliflower. Sprinkle over sea salt, and roast for 1.5 – 2 hours, basting the cauliflower with the buttery juices five or six times during cooking. The cauliflower is done when it’s super-tender and a dark golden-brown, and the leaves are crisp and charred.
They talk about serving this with Tahini sauce but we made some mint sauce a few days ago which seemed to work just as well. Let me know if you get round to making this, I would love to know how you got on. It’s healthy and delish 😋 (oh and I did sprinkle extra Turmeric on top it’s in my blood and there is not getting around it😂)
