You may be hesitant to set your oven to 500 degrees (260° C), but you should do it. This will change the way you eat cauliflower. We fall far for the perfectly crisp outside and warm centre. The fermented lemon adds depth, and a final squeeze of lemon adds a bit of freshness and total balance. We cooked a variety of coloured cauliflowers here, but feel free to use any of the varieties you may find at the market.
Serves 4 to 6
- 1 head cauliflower, cut into florets
- 1/4 cup (60ml) olive oil
- 1 tablespoon pureed fermented lemon
- 4 garlic confit cloves
- 1/2 teaspoon salt
- 1/2 cup (120ml) good-quality store-bought or homemade plain yogurt
- 5 mint leaves, torn
- 3 chives, roughly chopped
- zest and juice of 1/2 lemon
- black sesame seeds
1. Preheat the oven to 500°F (260°C).
2. Two large cast-iron skillets or baking skeets, toss the cauliflower florets with olive oil, fermented lemon, garlic confit, and salt until coated and arrange in one even layer. Roast until cooked through and charred in places, 25-30 minutes.
3. To serve, smear the yogurt on a platter and top it with the roasted cauliflower florets. Sprinkle with the mint, chives, lemon zest and juice, and a generous pinch of sesame seeds.