Name: Whole roasted cauliflower with creme fraiche dressing
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 2 teaspoons finely grated orange rind; 2 teaspoons fresh lemon thyme leaves; 2 medium cauliflowers (3kg), trimmed; 1/4 cup (35g) coarsely chopped hazelnuts; 1/4 cup (40g) coarsely chopped brazil nuts; 2 cups (80g) firmly packed trimmed watercress; 1/2 cup loosely packed fresh dill; Crème fraîche dressing; 150 grams (4½oz) soft goat's cheese; 125 grams (4oz) crème fraîche; 2 teaspoons milk; 1 teaspoon fresh lemon thyme leaves; 1/2 teaspoon finely grated orange rind

Ingredients

1/4 cup (60ml) extra virgin olive oil

2 teaspoons finely grated orange rind

2 teaspoons fresh lemon thyme leaves

2 medium cauliflowers (3kg), trimmed

1/4 cup (35g) coarsely chopped hazelnuts

1/4 cup (40g) coarsely chopped brazil nuts

2 cups (80g) firmly packed trimmed watercress

1/2 cup loosely packed fresh dill

Crème fraîche dressing

150 grams (4½oz) soft goat's cheese

125 grams (4oz) crème fraîche

2 teaspoons milk

1 teaspoon fresh lemon thyme leaves

1/2 teaspoon finely grated orange rind

Method

1.Preheat oven to 220°C/425°F. Line two large oven trays with baking paper.

2.Combine oil, rind and thyme in a small jug; season. Rub cauliflowers with 2 tablespoons of the oil mixture. Add nuts to remaining oil mixture; stir to coat.

3.Place cauliflowers on one tray and nuts on remaining tray; season. Roast nuts for 4 minutes or until golden and cauliflowers for 50 minutes or until just tender and browned lightly.

4.Meanwhile, to make crème fraîche dressing, blend or process all ingredients until smooth; season to taste. Thin with a little extra milk if needed.

5.Combine watercress and dill; serve with cauliflowers. Sprinkle with roasted nuts and drizzle with crème fraîche dressing.

Recipe can be prepared 2 hours ahead, to the end of step 3. Keep covered in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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