Cast Iron Roasted Cauliflower with Radishes & Herbs Recipe
Our creative process when it comes to recipe blogging goes a little something like this :
Throughout the week, Victoria (our genius chef at our sister restaurant @charlotteandthequail) creates a gorgeous, nutritious recipe for us. On Tuesday mornings at Charlotte & the Quail, Vic crafts the final product to perfection. Lindsey, our marvellously talented in-house photographer, works her magic to create the perfect presentation, styling the ingredients and the final dish with props and plants. Kayla, our marketing director, is usually present on recipe shoot days as well, lending a hand (literally, it's usually her hands you see in the shots).
It's our favourite day of the week, hands down. When we wrap up, the three of us sit down together to enjoy the fruits of our labour. We wave at our sweet Charlotte out the window and dive into the dish, chatting about what other dishes we might pair it with.
We think this weeks zesty, satisfying recipe would be the perfect, slightly unconventional side-dish for your holiday table! The bright flavours of the herbs, lemon & capers are a wonderful contrast with the dense, starchy cauliflower. Bookmark this gorgeous recipe for later!!
CAST IRON ROASTED CAULIFLOWER WITH RADISHES & HERBS
Serves 2 (triple recipe for a holiday feast!)
1 medium/ large cauliflower
2 stalks rosemerry
4 sage leafs
.5 teaspoon cumin seeds crushed in mortar and pestle
45-75 ml olive oil
1/2 bunch radishes, washed and 1/4'ed
1/2 bunch parsley
small clove garlic
1 lemon, juice and zest
250ml olive juice
1 tablespoon capers
salt and pepper to taste
1. Preheat oven to 350 degrees ferenheit. Cut your washed cauliflower into 'steaks'. We cut ours into 4, but depending on the size of the head you may have to cut slightly thinner or thicker to ensure even sized slices. Be sure to cut a bit of the stem into each slice, or your cauliflower heads will fall apart (but if they do, don't worry! It will still taste delicious!!). Chop your washed rosemary and sage finely, and combine with cumin. Sprinkle herb & spice mix over cauliflower with a good drizzle of olive oil. Let sit while you prepare the sauce.
2. You can use a food processor, or a mortar and pestle for the green sauce. Place all sauce ingredients into food processor and blend until combined, but still a bit chunky. Taste space, and adjust acidity if needed.
3. Heat your cast-iron pan on the stove over medium heat until hot. You have put your oil on the cauliflower, so avoid putting any in the cast-iron or you will have a very smokey kitchen. Sear cauliflower on each side until brown. You may want to do this in stages, as you don't want to overload your pan. When all cauliflower is browned, place it all back in pan (you can load it this time) and sprinkle the radishes around to roast as well. Place into your pre-heated oven and roast for 10-15 minutes.
4. Serve the cauliflower with the radishes and green sauce on top. Garnish with some parsley & capers. Yum!