Charred Cauliflower with Capers
Domini Kemp Mung Dhal Risotto with cauliflower and capers. Photograph: Aidan Crawley
- Serves: 4
- Cooking Time: 30 mins
- Course: Side Dish
- Cuisine: Fusion
- (serves 4 as side, 2 as a main)
- Olive oil
- 1 whole head cauliflower, broken into florets
- 2 tsp maple syrup
- 20g parmesan, grated
- salt & pepper
- 1 tbsp capers, drained
Pre-heat the oven to 220°C – you need that baby to be hot!
In a roasting dish, toss the florets with the olive oil and parmesan and season really well before drizzling over the maple syrup. Cook them in the oven for 15-20 minutes, tossing them regularly, until they are lightly charred – but not burnt. Remove, season well and sprinkle over the chopped capers.
Food cooked and styled by Domini Kemp and Gillian Fallon