Whole roasted cauliflower with fermented chilli butter

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Whole roasted cauliflower with fermented chilli butter
Course Main Dish
Servings
Ingredients
  • 1 leaves cauliflower outerattached, about 1.2kg
  • 1 tbsp olive oil
  • Coarsely chopped roasted smoked almonds to serve
Fermented chilli butter
  • 5 long red chillies coarsely chopped
  • 1 garlic clove coarsely chopped
  • 1 tsp sherry vinegar
  • 120 g softened cultured butter
  • 3/4 tsp smoked paprika
Course Main Dish
Servings
Ingredients
  • 1 leaves cauliflower outerattached, about 1.2kg
  • 1 tbsp olive oil
  • Coarsely chopped roasted smoked almonds to serve
Fermented chilli butter
  • 5 long red chillies coarsely chopped
  • 1 garlic clove coarsely chopped
  • 1 tsp sherry vinegar
  • 120 g softened cultured butter
  • 3/4 tsp smoked paprika
Instructions
  1. For fermented chilli butter, toss chilli and 2 tsp salt in a bowl. Pour 250ml water over chilli, cover, and leave at room temperature for 2-3 days to ferment (until bubbles appear). Drain chilli, combine with garlic and vinegar, and blend with a hand-held blender until smooth. Transfer to a bowl, add butter and paprika and stir to combine. Cover, and refrigerate until required.
  2. Preheat oven to 220°C. Add cauliflower to a lightly oiled roasting pan, season to taste with salt, drizzle with oil, then roast until golden and tender (45 minutes to 1 hour).
  3. Dollop chilli butter to taste on top of cauliflower to melt and scatter with almonds to serve.

Written by mattsadmin