Christine McFadden Cookery and Food Writing
Christine McFadden with students
Baby Chillies
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Candied Seville Orange
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Cantuccini with Black Pepper,
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Roasted Cauliflower with
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Two-Apple Pizza
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Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
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Roast cauliflower cookery classes
Vegetarian classes roast cauliflower classes

Roasted Cauliflower with Walnuts, Chives and Lemon

Roasting really concentrates the meaty flavour and avoids the institutional smell that sometimes pervades when cauliflower is boiled. Serve hot as a side dish or at room temperature as a main meal salad.
Serves 4

cauliflower or Romanesco 1 large, leaves discarded
olive oil 4 tbsp
sea salt flakes
freshly ground black pepper
walnut halves 60g, toasted
lemon finely grated zest of ½
chives snipped, to garnish

1) Preheat the oven to 225°C/gas 8.

2) Divide the cauliflower or Romanesco into florets. Slice lengthways into
thin-ish wedges that will lie flat. Toss in the olive oil.

3) Spread out on a non-stick roasting tray. Season with sea salt flakes and freshly ground pepper. Cover the tray with foil. Roast on the bottom rack of the oven for 10 minutes.

4) Remove the foil and roast for 8–10 minutes more, until the underside is starting to colour.

5) Flip the wedges and roast for another 3–5 minutes, until golden at the edges.

6) Tip into a warm serving dish along with any oily juices. Sprinkle with walnuts, lemon zest and plenty of chives.

Add some chunks of feta cheese or Parmesan wafers to make the dish more substantial.

Recipe © Christine McFadden 2009

    Photography: Christine McFadden    
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