Roasted green and white cauliflower with winter salsa

Serves 6 Starters and mains




  • For the winter salsa
  • 1 garlic clove, roughly chopped
  • 4 anchovy fillets, drained
  • 1 red onion, finely sliced, then roughly chopped
  • 20g sweet dill pickles, finely chopped
  • 40g chopped capers
  • 3tbsp hazelnuts, roughly chopped
  • 30g flat-leaf parsley leaves, leaves removed and chopped
  • 1tbsp white wine vinegar
  • 4tbsp cold-pressed rapeseed oil

For the cauliflower

  • 1 Romanesco green cauliflower
  • 1 white cauliflower
  • 4 garlic cloves, thinly sliced
  • 3tbsp cold-pressed rapeseed oil
  • 1 small lemon, cut into 12 wedges


For the winter salsa, put the garlic and anchovies into a large pestle and mortar and crush to a paste. Add the onion, pickles, capers, hazelnuts and parsley and pound a little more to make a chunky mixture. Work in the vinegar and oil and season to taste. Place in a serving bowl, cover and chill until ready to serve.

To roast the cauliflower, preheat the oven to 220°C/425°F/Gas 7. Break both cauliflowers into large chunks leaving the stalk and green leaf intact. Plunge the cauliflower chunks into boiling salted water in two batches for about a minute. Remove them with a slotted spoon and drain well in a colander. Tip onto a clean cloth and leave for a few minutes.

Meanwhile, heat the oil in a heatproof roasting tin on top of the stove. Add the dry cauliflower pieces and the garlic and turn them in the hot oil to colour on all sides, it takes a minute or so. Season and place in the oven for about 7 minutes until a little more charred (it should retain a little bite). Serve with the salsa and lemon.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.


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