Charred Cauliflower with Capers

Domini Kemp Mung Dhal Risotto with cauliflower and capers. Photograph: Aidan Crawley

Domini Kemp Mung Dhal Risotto with cauliflower and capers. Photograph: Aidan Crawley

Sat, Sep 26, 2015, 00:00

   
  • Serves: 4
  • Cooking Time: 30 mins
  • Course: Side Dish
  • Cuisine: Fusion

Ingredients

  • (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

Method

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