CAULIFLOWER SLOW ROASTED IN SEAWEED BUTTER, TURMERIC & CURRY LEAVES
Hayden McMillan
![](https://www.cuisine.co.nz/wp-content/uploads/2021/04/Cuisine-Magazine-Guest-Chef-Hayden-McMillan-Recipe-Cauliflower-Slow-Roasted-in-Seaweed-Butter-Turmeric-and-Curry-Leaves-754x1024.jpg)
tags:turmeric, curry, cauliflower, seaweed
Serves
4Preparation
15 minsCook
1 hrIngredients
1 large cauliflower | |
250g softened butter | |
50g seaweed paste (available from a Japanese specialIty store) | |
1 tablespoon ground turmeric | |
½ teaspoon ground coriander seeds | |
½ teaspoon ground fennel seeds | |
2 tablespoons lemon zest | |
1 tablespoon salt | |
25g flat-leafed parsley, finely chopped | |
25g picked dill, finely chopped | |
2 tablespoons lemon juice | |
¼ cup picked curry leaves | |
olive oil for frying |
The natural umami/saltiness from the seaweed paste gives the cauliflower a level of meatiness that it wouldn’t usually have. Adding spices plays into the classic combination of cauliflower and curry.
Instructions
1. | Heat the oven to 185°C. |
2. | Take a saucepan large enough to fit the cauliflower, fill with water and bring to the boil. |
3. | Trim the green leaves off the cauliflower and cut off the woody part of the base. Cut the cauliflower straight down the centre into two even pieces. |
4. | Place the cauliflower into the boiling water and cook for 10 minutes at a steady simmer. Once cooked, transfer straight to a roasting dish. |
5. | For the seaweed butter, put the butter, seaweed paste, turmeric, coriander, fennel, lemon zest and salt into a food processor and blend for 1 minute until well mixed. |
6. | Rub the butter all over the cauliflower and place in the oven to roast for 30-45 minutes, or until nice and golden brown. |
7. | As the cauliflower is roasting, every 5 minutes or so take a large spoon or pastry brush and baste the cauliflower so the butter seeps into all the nooks and crannies of the cauliflower – the more you baste, the more flavour you will get and the crunchier the cauliflower will be. |
8. | Once roasted, place the cauliflower onto a serving dish. |
9. | Put the buttery cooking juices into a saucepan and mix in the parsley, dill and lemon juice. |
10. | To serve, pour the finished seaweed butter over the roasted cauliflower. |
11. | In a saucepan fry the curry leaves in a little olive oil until they become crispy. |
12. | Garnish the cauliflower with the curry leaves and serve. |
Recipes & food styling Hayden McMillan / Photography Amber Jayne-Bain
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