A whole cauliflower carved at the table does the same job as a roast, for a fraction of the money and none of the guilt. Steamed first so the middle goes soft, then roasted hard so the outside blackens at the tips. Angel Dust handles the rest: mustard, fennel and cumin, fragrant rather than fiery.
1 hr 15 mins. Serves 4.
Ingredients
- 1 large Whole cauliflower, leaves trimmed
- 2 dessertspoons Plateit Angel Dust Rub
- 60ml Olive oil
- 40g Butter, softened
- 200g Greek yoghurt
- 1 Lemon
- Flat leaf parsley, roughly chopped, a handful
Method
- Sit the cauliflower in 3cm of salted water in a deep pot, lid on, and steam 15 mins until a knife slides into the stem with mild resistance. Drain and dry.
- Oven to 220C. Mash the butter with 2 dessertspoons of Plateit Angel Dust Rub and the olive oil into a loose paste.
- Sit the cauliflower in a cast iron pan or small tray. Work the paste over the whole thing, pushing it down between the florets.
- Roast 40 to 45 mins, basting twice with the spiced oil in the pan, until the tips are dark and the base is glossy.
- Stir the yoghurt with the juice of half the lemon and a pinch of salt. Spoon onto the plate, cauliflower on top, parsley over, remaining lemon in wedges.
Do this: Carve it in wedges at the table, straight through the stem, so everyone gets crust and middle.
