18
Dec
Whole roasted cauliflower with fermented chilli butter
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Whole roasted cauliflower with fermented chilli butter
Ingredients
- 1 leaves cauliflower outerattached, about 1.2kg
- 1 tbsp olive oil
- Coarsely chopped roasted smoked almonds to serve
Fermented chilli butter
- 5 long red chillies coarsely chopped
- 1 garlic clove coarsely chopped
- 1 tsp sherry vinegar
- 120 g softened cultured butter
- 3/4 tsp smoked paprika
Instructions
- For fermented chilli butter, toss chilli and 2 tsp salt in a bowl. Pour 250ml water over chilli, cover, and leave at room temperature for 2-3 days to ferment (until bubbles appear). Drain chilli, combine with garlic and vinegar, and blend with a hand-held blender until smooth. Transfer to a bowl, add butter and paprika and stir to combine. Cover, and refrigerate until required.
- Preheat oven to 220°C. Add cauliflower to a lightly oiled roasting pan, season to taste with salt, drizzle with oil, then roast until golden and tender (45 minutes to 1 hour).
- Dollop chilli butter to taste on top of cauliflower to melt and scatter with almonds to serve.