I made with dish by mistake, using up what I had in the fridge – cauliflower, blue cheese and and loads of parsley. Really, I was interested to see if all these loud flavours would work together. They do, like old friends at a party. The smoky roasted cauliflower, salty blue cheese, fragrant zaatar and tangy parsley pesto melt together to form a one hell of punchy dish. You can serve it as a side to a juicy steak or just with a crisp green salad.
Method
- Preheat the oven to 200 fan. Chuck the cauliflower into a roasting tin and drizzle over half the olive oil. Season with salt and toss together. Roast for 30-35 minutes until golden and tender.
- Meanwhile, put the walnuts, parsley, vinegar, remaining oil, a good pinch of salt and 2 tbsp of water into a mini chopper and blitz into a pesto.
- Pre heat the grill to high. Transfer the cauliflower to a small roasting dish. Rip over the blue cheese and grill for 2-3 minutes until the cheese is melted. Scatter over the zaatar and serve immediately with the pesto.
Ingredients
Serves 3-4
800g cauliflower florets
4 tbsp olive oil
50g walnuts
2 large handful of parsley leaves
1 tbsp red wine vinegar
100g gorgonzola
1 tbsp zaartar
Sea salt
