I’m a bit biased on this one, cauliflower is not my favourite veggie so please take my feedback with that lens. It was tasty and the sumac salt was incredible but I found the cauliflower a bit bland. This may have been that I used a low sodium stock so will try regular next time.
- 3 litres chicken stock
- 8 sprigs sage
- 8 sprigs thyme
- 8 sprigs oregano
- 6 cloves garlic, skin on
- 1 x 600g head cauliflower
- 50g butter, melted
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt flakes
- 1 teaspoon sumac
- 1/2 teaspoon dried chilly flakes
Preheat oven to 200C (400F). To make the sumac salt, combine the salt, sumac and child flakes and set aside.
Place the stock, sage, thyme, oregano and garlic in a deep saucepan over high heat and bring to a boil. Add the cauliflower, reduce the heat to low, cover and simmer for 8-10 minutes or until tender. Remove the cauliflower from the saucepan and strain the stock. Reserve the herbs and garlic and transfer to a baking tray lined with non-stick baking paper. Top with the cauliflower, spoon over the combined butter and oil and bake for 30-35 minutes or until golden. Serve the cauliflower with the sumac salt. Serves 4-6
Donna Hay – The New Easy pg 126