Roasting cauliflower is so easy, and it really kicks the flavour up a notch. The roasting brings out a nutty sweetness that we’ve enhanced with Sicilian-inspired toasted pine nuts and creamy feta.
What you need
2 medium heads cauliflower, cut into large florets
3 Tbsp, plus ¼ cup olive oil
3 Tbsp dried currants
3 Tbsp toasted pinenuts
Small bunch Italian parsley, finely chopped
Juice from ½ lemon
200g block Mainland Creamy Feta
60ml Anchor Blue milk
Sea salt & pepper
Here's how it's done
Heat oven to 200˚C. Put the cauliflower in a large roasting pan and add 3 tablespoons olive oil and a generous pinch of salt. Mix to coat, then roast for 20-30 minutes, shaking the pan halfway through cooking.
Meanwhile, place the currants in a small bowl and cover with boiling water. Soak for 5 minutes until plump, then drain.
Combine the soaked currants, pinenuts, parsley, olive oil and lemon juice in a small bowl and stir to combine. Taste and season with salt and cracked black pepper and set aside.
Place feta and milk in a food processor and blitz until silky smooth.
To serve, spread the whipped feta on a plate with the back of a spoon. Arrange the cauliflower on top then spoon over the dressing.
Serve with wedges of pita bread to mop up the creamy whipped feta.