closeicon
RECIPE

Sesame and soy roasted cauliflower

Cauliflower is very much the flavour of the season

articlemain

Photograph: Jennifer Balcombe

Cauliflower is the new kale and very much the flavour of the season. If you think you don't like it, then think again. It tastes utterly delicious roasted. I created this quick and easy, fusion-style dish with my dear friend Einav Barness.

Unusually, the cauliflower is cut into thick, vertical slices - or "steaks" - which means you can see the beautiful tree-like texture.

To get the very best flavour make sure that you roast it at a high temperature and also then ensure you add the sesame oil and the soy sauce while the cauliflower is still hot so it soaks up their flavours.

Serves: 4-6
Preparation: 5 minutes
Cooking: 40 minutes

Ingredients

2 cauliflowers
1 tbsp garlic granules/powder
Salt and freshly ground black pepper
4 tbsp sesame seeds
100ml extra-virgin olive oil
50ml sesame oil
50ml soy sauce

Method

  • Preheat oven to 210°C.
  • Rinse the cauliflowers, remove the outer leaves, trim the large stem and slice into thick, vertical slices of about 2cm. Cut it with the stem down so you keep the texture of the shape.
  • Line a large oven tray with parchment paper.
  • Lay the slices flat - one next to the other together with the small flower heads that broke off while you were slicing. They should not lie on top of one another, so if they don't fit in one tray use two.
  • Sprinkle with the garlic, salt, pepper, sesame seeds and the extra virgin olive oil.
  • Bake for 30-40 minutes, until golden and soft.
  • Once cooked sprinkle with seeds and drizzle the sesame oil and the soy sauce.
  • Serve hot or warm.

Instagram: @silvia_nacamulli

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive