This dish really is everything. The crispy exterior of the cauliflower gives way to a creamy flavoursome centre and it all sits on top of a lemony butterbean puree perfectly seasoned with Parmesan. Yep, it’s a winner.

It might not be exactly the season for roasted cauliflower but as this would make such a great vegetarian Christmas dish I had to share it. December is fast approaching and I’m definitely in full Christmas mode. I’m catering a Christmas party this weekend and have a Christmas dinner mid December to plan for too.

But back to the cauliflower… I cook the cauliflower in stock first to give it great flavour throughoutvrather than just on the crispy edges. It then gets cooked cut side down on a metal pizza tray or tart tin. This means that the stem gets nice and caramelised too! A little trick I learnt at Apero in Auckland:)

The rosemary, Parmesan, garlic and lemon flavours all go together so well giving both deep umami flavour and freshness. I’m obsessed.

Serves 4 as a side

Ingredients

1/2 cauliflower

500 mls vegetable stock

1 Tbs extra virgin olive oil

1 Tbs finely chopped rosemary leaves

2 cloves of garlic, skin on

Puree

1 can butter beans, drained and rinsed

1 Tbs Extra Virgin Olive Oil

1/4 cup freshly grated parmesan

Juice and zest of 1 lemon

1 tsp finely chopped rosemary

1/4 tsp pepper

salt to taste

To serve

1 Tbs finely chopped parsley

1 Tbs toasted pine nuts

Directions

Preheat oven to 240 degrees Celsius.

Place cauliflower in a pot and add stock. Add water to just cover if needed. Remove cauliflower and bring stock to the boil. Once boiling add the cauliflower half (do not break up and leave soft inner leaves on) and simmer for 10 minutes. Remove and drain. Pat down with a cloth.

Drizzle your pizza pan with a little oil in the centre. Place cauliflower cut side down on the oil. Drizzle over the remaining oil and rub in to evenly coat. Sprinkle over the rosemary and add your garlic cloves to the pan. Roast for 15 minutes, remove the garlic and then roast for a further 20 or until deeply golden and crispy.

Meanwhile, place all butter bean purée ingredients in a food processor excluding half the lemon juice and zest. Taste and adjust seasoning, adding more salt and lemon if needed. If the purée is too stiff then add a little water 1 Tbs at a time.

Serve with the purée on the bottom of a plate, the cauliflower on top and then scatter with remaining lemon zest, parsley and pine nuts.

HH. x