Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
33 min. | 10 min. | 29 min. | 1 hour 12 min. |
1 | Melt 30 g butter in a small pan on low heat and bring to the boil. | |
2 | Toss your chosen herbs into the butter (thyme, bay, rosemary and sage shown here). Leave on low heat for 2 minutes, then take off the heat and leave to stand for 10 minutes. | |
3 | Strain through a very fine strainer... | |
4 | ...to finish your herb butter. | |
5 | Prepare the cauliflower and separate into medium-sized florets. | |
6 | Blanch the cauliflower in salted boiling water for 4 minutes. | |
7 | Drain thoroughly. Preheat the oven to 390°F (200°C). | |
8 | Lay the cauliflower florets on a baking sheet. | |
9 | Brush with the herb butter. | |
10 | Lightly salt and pepper the cauliflower and scatter a few thyme leaves on the top. | |
11 | Roast for about 20 minutes until the cauliflower is nicely browned. |