This week's recipe is best served as a side dish with roasted fish or seafood but it's so tasty I could happily have it as a meal in itself. Cauliflower is a much-maligned vegetable that is both humble and hugely versatile, and it works a treat here with the curry and butter.
Curry and orange roasted cauliflower
Serves 4 as side dish
20ml vegetable oil
1 cauliflower
5g curry powder
250g butter
10g thyme
1 bulb garlic
1 orange
Set the oven to 180C/160C fan/gas mark 4.
Place a large, heavy pot over a medium heat and add the oil.
Peel the leaves from the cauliflower and cut a small piece of the core out, being careful not to remove so much that the cauliflower falls apart. Dust the cauliflower with the curry powder and season well before placing into the pot with the oil.
Dice the butter into eight pieces and add one piece at a time to the pan, making sure it starts to foam before adding another. Continue to add the butter and baste the cauliflower, maintaining an even heat and colouring the cauliflower lightly. Once you've used all the butter add the thyme and garlic then peel the orange and add the peel too.
Continue to maintain an even heat, basting the cauliflower with the foaming butter, before placing it into the oven for 10 minutes or until dark golden all over. It's cooked when a knife easily penetrates the centre.
Once cooked remove the cauliflower onto a wire rack and allow it to cool slightly before serving.
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