1.5kg cauliflower, cored and cut into 4cm florets (about 825g)
3 tbsp olive oil
1 tsp ground cardamom
1 tsp ground coriander
50g pine nuts, toasted
3 tbsp extra virgin olive oil
1 small shallot, finely chopped (about 2 tbsp)
1 tbsp white wine vinegar
1 tbsp fine lemon zest
60g unsalted butter
1/2 cup Coles Brand Sultanas
2 tbsp coarsely chopped fresh sage
2 tbsp fresh lemon juice
Preheat the oven to 220C or 200C fan-forced.
In a large bowl, toss the cauliflower, oil, cardamom and coriander to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast for 35 mins, or until tender and golden brown.
Meanwhile, make the vinaigrette. In a large bowl, whisk the oil, shallot, vinegar and lemon zest to blend well. Set aside.
In a small, heavy-based frying pan, over medium-high heat, stir the butter for 3 mins, or until golden brown. Add sultanas and sage and cook for 1 min, or until sage is crisp. Remove pan from the heat, stir in lemon juice and season to taste with salt. Stir into the shallot mixture.
Add the hot, roasted cauliflower and pine nuts to the warm vinaigrette and toss to coat. Transfer to a serving bowl and serve warm.
Recipe by Cutis Stone and Taste