Roasted Cauliflower with Pancetta and Caper Berries
Description
(serves 4 - 6)
Serve as part of an antipasto with other roasted vegetables for lunch or a light dinner. Serve as an accompaniment to simply cooked meats such as roast lamb or chicken. For a vegetarian version substitute pancetta with tiny croutons.
INGREDIENTS
30g (2 tbsp) capers (rinsed)
14g (2 tbsp) sultanas
45ml (3 tbsp) lemon juice
750-800g (1) small head cauliflower (trimmed of any leaves)
30ml (2 tbsp) extra virgin olive oil
30g {3 tbsp} butter {diced and cold}
1/4 tsp flaky sea salt
½ tsp sugar
1/8 tsp freshly ground black pepper
additional flaky sea salt and freshly ground black pepper
70g pancetta (diced)
30ml (2 tbsp) water
30ml (2 tbsp) verjuice
8 caper berries (rinsed and drained)
1 tbsp roughly chopped chervil
METHOD
Preheat oven to 180 ºC.
In a small bowl place sultanas and lemon juice and soak sultanas for at least 30 minutes.
Trim cauliflower stalk flush with base of crown. Place cauliflower, stalk side down, onto a clean board and cut a 2.5cm slice from 2 opposite sides of crown and save for another use. Cut crown lengthwise into 4 ‘steaks’ each about 2.5cm wide.
In a large fry pan, preferably one which is oven proof, set over a medium heat place oil and 1 tbsp butter and melt. Add salt, a pinch of sugar and pepper, swirling fry pan occasionally till butter begins to brown.
Add cauliflower steaks, lightly season and cook 3-4 minutes till lightly golden. You may need to do this in two stages.
Transfer oven proof fry pan to preheated oven, or transfer cauliflower to a roasting tray, and roast cauliflower, without turning cauliflower, for 15 -20 minutes, or till just tender.
In a small heavy based fry pan set over a moderate heat place pancetta and cook till crispy. Remove onto paper towels to absorb excess fat and keep warm.
In a small pot set over a moderate heat place water and verjuice and bring to the boil. Reduce heat to a simmer, add remaining butter piece by piece and whisk to incorporate.
Add capers, sultanas with lemon juice and caper berries.
To Serve: Using a fish slice place cauliflower steaks onto a platter and drizzle with sauce.
Sprinkle with chervil and pancetta.