Make your favourite vegetable a part of your roasting repertoire. This recipe is inspired by the wood-roasted cauliflower at Sydney’s Ester restaurant. We’ve lathered ours with wakame butter and toasted breadcrumbs laced with pancetta – it’s a delicious combination.
Ingredients
Wakame butter
Method
Main
1.For wakame butter, rehydrate wakame in a bowl of cold water (10-15 minutes). Drain and squeeze excess water from wakame, then finely chop, transfer to a food processor with butter and garlic, and process until smooth. Refrigerate until required.
2.Preheat oven to 220C. Steam cauliflower in a large steamer over a saucepan of simmering water until a knife can just be pierced through without too much resistance (6-8 minutes). Transfer to a roasting pan, spread a quarter of the wakame butter over and roast until golden brown and tender (20-25 minutes).
3.Meanwhile, fry pancetta in oil in a non-stick frying pan over medium-high heat until golden (2-4 minutes). Add butter to pan, then add breadcrumbs and stir until toasted (2-4 minutes). Season to taste.
4.Spread remaining wakame butter over the cauliflower, scatter with pancetta and crumbs and serve with lemon wedges.
Note If your bread is fresh, dry it out first in a low-temperature oven. Dried wakame is available from delicatessens and Asian grocers.
Drink Suggestion: Amber-hued skin-contact white. Drink suggestion by Max Allen
Notes
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