Parmesan Roasted Cauliflower, with Toasted Almonds and Brown Butter Honey Dressing

25 min
0 calories
from $29.85 for 0 servings · $29.85/serving

This is a real treat for all the cauliflower lovers out there. Gently baked and then lathered in a zingy sweet and sour dressing. A wonderful vegetarian, friendly addition to your Christmas spread.

Number of servings

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Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Dinner sorted — from $29.85/serving.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Pot
Baking Tray
Fry Pan

1 Roast Cauliflower

Preheat oven to 220°C. Peel and mince garlic. Cut cauliflower into bite size florets. Zest lemon. Place cauliflower in a large bowl with lemon zest, parmesan (reserve a little for garnish) and a generous drizzle of olive oil. Season to taste and toss to combine. Place cauliflower on a lined baking tray and roast for 20-25 minutes until browned and tender.

2 Make Vinaigrette

Melt the butter in a small sauce pan over medium heat until the butter starts to foam and turns golden brown on the bottom of the pan. Transfer it to a bowl, add minced garlic and allow to cool slightly. Add a big squeeze of lemon juice (to taste), honey, salt & pepper, 2 tbsp olive oil. Whisk vinaigrette together and set aside.

3 Toast Almonds

In a dry pan, toast flaked almonds over a low heat until browned at the edges, and crunchy. Remove from pan and set aside. Drain chickpeas.

4 You Plate It

Transfer the roasted cauliflower to a large bowl with half of the vinaigrette. Add in chickpeas and toss well to combine. Transfer to a large platter and drizzle over remaining vinaigrette. Scatter over almonds and remaining parmesan.

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