Home > Eat > Recipe > Recipe: Roasted cauliflower with salsa verde and herb crumbs

Recipe: Roasted cauliflower with salsa verde and herb crumbs

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Images by Joe Woodhouse, styling by Olia Hercules.

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

ingredients

2 tbsp of dried herbs de Provence mix
1/2 cup of breadcrumbs
1 large cauliflower with outer leaves
1 tin of butterbeans
4 tbsp of capers with brine
2 tbsp of jalapeños with brine
a large bunch of parsley (leaves only)
olive oil
Maldon salt

Images by Joe Woodhouse, styling by Olia Hercules.

1.

Preheat the oven at 180C.

2.

Make the herby crumb by mixing the breadcrumbs with herbs de Provence mix, a few pinches of salt and a tbsp of olive oil. Mix well together and lay out on a parchment paper covered tray. Put in the oven for 20 mins until the crumb is golden and crispy. Set aside.

3.

Preheat the oven at 200C. Separate the cauliflower into bite size florets, preserving the leaves if you can and lay them on another parchment paper-covered tray. Cauliflower leaves not only taste delicious when roasted
but also add a beautiful element of decor to your plate. Drizzle with olive oil and sprinkle with a few pinches of salt.

4.

In the meantime, drain the butterbeans and season with salt. Place on a roasting tray covered with parchment paper and drizzle with some oil.Bake the cauliflower florets and the butterbeans side by side in the oven for 30 minutes, until the florets and leaves turn crispy golden, and slightly charred in places and the beans crisp up and start to crack.

5.

Make the dressing while you wait.

6.

This can be done by hand or with a blender. If using a blender, put in the capers and jalapeños with a few table spoons of brine as well as fresh parsley leaves and a pinch of salt, top up with 150 ml of olive oil and blend for a few seconds. You want the ingredients to merge but still have a bit of bite and texture.

7.

If doing by hand, then finely chop the capers, parsley and jalapeños. Combine them in a jar with olive oil, brine and a pinch of salt, close the lid and shake it about for a few moments.

8.

To serve, generously smudge the plate or the bottom of the bowl with the tangy spicy green dressing, top with beans and cauliflower and sprinkle with breadcrumbs. The beauty of this dish is in its monochrome simplicity!

SHOW MORE
SHOW LESS

Roasting cauliflower is one of our favourite ways to cook it – not just for its versatility but its ability to withstand all sorts of flavourings. So when Alissa Timoshinka, founder of Kino Vino, the supper club joining food and film, came up with this recipe as part of her Amelie inspired dinner party feast, we couldn’t have been more excited.

Though we’d happily eat it as a dish on its own, when combined with the rest of the feast it’s a complete gem. Get the rest of the recipes and her Amelie inspired hosting tips here!

Roasted Cauliflower with Salsa Verde and Herb Crumbs Recipe:


ingredients

2 tbsp of dried herbs de Provence mix
1/2 cup of breadcrumbs
1 large cauliflower with outer leaves
1 tin of butterbeans
4 tbsp of capers with brine
2 tbsp of jalapeños with brine
a large bunch of parsley (leaves only)
olive oil
Maldon salt

Images by Joe Woodhouse, styling by Olia Hercules.

1.

Preheat the oven at 180C.

2.

Make the herby crumb by mixing the breadcrumbs with herbs de Provence mix, a few pinches of salt and a tbsp of olive oil. Mix well together and lay out on a parchment paper covered tray. Put in the oven for 20 mins until the crumb is golden and crispy. Set aside.

3.

Preheat the oven at 200C. Separate the cauliflower into bite size florets, preserving the leaves if you can and lay them on another parchment paper-covered tray. Cauliflower leaves not only taste delicious when roasted
but also add a beautiful element of decor to your plate. Drizzle with olive oil and sprinkle with a few pinches of salt.

4.

In the meantime, drain the butterbeans and season with salt. Place on a roasting tray covered with parchment paper and drizzle with some oil.Bake the cauliflower florets and the butterbeans side by side in the oven for 30 minutes, until the florets and leaves turn crispy golden, and slightly charred in places and the beans crisp up and start to crack.

5.

Make the dressing while you wait.

6.

This can be done by hand or with a blender. If using a blender, put in the capers and jalapeños with a few table spoons of brine as well as fresh parsley leaves and a pinch of salt, top up with 150 ml of olive oil and blend for a few seconds. You want the ingredients to merge but still have a bit of bite and texture.

7.

If doing by hand, then finely chop the capers, parsley and jalapeños. Combine them in a jar with olive oil, brine and a pinch of salt, close the lid and shake it about for a few moments.

8.

To serve, generously smudge the plate or the bottom of the bowl with the tangy spicy green dressing, top with beans and cauliflower and sprinkle with breadcrumbs. The beauty of this dish is in its monochrome simplicity!

SHOW MORE
SHOW LESS

Roasting cauliflower is one of our favourite ways to cook it – not just for its versatility but its ability to withstand all sorts of flavourings. So when Alissa Timoshinka, founder of Kino Vino, the supper club joining food and film, came up with this recipe as part of her Amelie inspired dinner party feast, we couldn’t have been more excited.

Though we’d happily eat it as a dish on its own, when combined with the rest of the feast it’s a complete gem. Get the rest of the recipes and her Amelie inspired hosting tips here!

Roasted Cauliflower with Salsa Verde and Herb Crumbs Recipe:

1.

Preheat the oven at 180C.

2.

Make the herby crumb by mixing the breadcrumbs with herbs de Provence mix, a few pinches of salt and a tbsp of olive oil. Mix well together and lay out on a parchment paper covered tray. Put in the oven for 20 mins until the crumb is golden and crispy. Set aside.

3.

Preheat the oven at 200C. Separate the cauliflower into bite size florets, preserving the leaves if you can and lay them on another parchment paper-covered tray. Cauliflower leaves not only taste delicious when roasted
but also add a beautiful element of decor to your plate. Drizzle with olive oil and sprinkle with a few pinches of salt.

4.

In the meantime, drain the butterbeans and season with salt. Place on a roasting tray covered with parchment paper and drizzle with some oil.Bake the cauliflower florets and the butterbeans side by side in the oven for 30 minutes, until the florets and leaves turn crispy golden, and slightly charred in places and the beans crisp up and start to crack.

5.

Make the dressing while you wait.

6.

This can be done by hand or with a blender. If using a blender, put in the capers and jalapeños with a few table spoons of brine as well as fresh parsley leaves and a pinch of salt, top up with 150 ml of olive oil and blend for a few seconds. You want the ingredients to merge but still have a bit of bite and texture.

7.

If doing by hand, then finely chop the capers, parsley and jalapeños. Combine them in a jar with olive oil, brine and a pinch of salt, close the lid and shake it about for a few moments.

8.

To serve, generously smudge the plate or the bottom of the bowl with the tangy spicy green dressing, top with beans and cauliflower and sprinkle with breadcrumbs. The beauty of this dish is in its monochrome simplicity!

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar