Serves: 8
INGREDIENTS
1 small cauliflower
4 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 tablespoon finely chopped thyme
1 red capsicum
sea salt and freshly ground pepper
Dressing
2 tablespoons lemon juice or white wine vinegar
2 cloves garlic, crushed
2 teaspoons Dijon mustard
⅓ cup olive oil
¼ cup packed mint
To serve
2 tablespoons capers
mint
METHOD
Preheat the oven to 200˚C.
Halve the cauliflower and cut out the stalk. Cut into large walnut-sized florets, separating through the natural joins. Combine the olive oil, spices and thyme in a large bowl and toss with the cauliflower, turning to coat well. Tip onto a lined baking tray and season with salt and pepper. Place the capsicum to one side of the tray. Roast for 15 minutes, turning the cauliflower every 5 minutes until golden and just cooked through but still with a bit of bite. Tip into a bowl and cool. When the capsicum is cool, peel then seed and cut into long strips.
Dressing: Put the dressing ingredients in a food processor and process until smooth. Season.
To serve: Toss the cauliflower and capsicum with the dressing and place in a shallow bowl. Scatter with the capers and garnish with extra mint.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.