Cauliflower and chestnut combine to provide a delicious and straightforward side. Curry powder adds an exciting kick to this Paul Foster classic. If you're pushed for time, the vacuum packed chestnuts from your local shop work just as well.

Have a look through our cauliflower recipes for more dishes using this ingredient

Preheat the oven to 140˚C/gas mark 2. Cut the florets in half lengthways and dip the flat side in the curry powder to coat
Place a large frying pan over a medium-high heat. Add the butter to the pan and as soon as it begins to foam, place the florets, flat-side down, into the foaming butter and caramelise slowly
Remove the cauliflower florets from the pan and place onto a baking tray, cover with foil and place in the oven for 12-15 minutes until tender and soft
Add the chestnuts to the same pan with a little knob of butter and cook gently until golden brown (8-10 minutes). Remove from the pan and keep in a warm place until required
Preparing fresh chestnuts
Cut the chestnut if half lengthways, cut a small amount away from both ends and using a sharp turning knife, cut away the shell to remove the dark skin. Cut to the preferred size and use accordingly
Remove the cauliflower from the oven, season with sea salt and place into a warm serving bowl. Top with the chestnuts and serve
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Roast cauliflower and chestnuts will pair well with most proteins; from beef - cod. Curry powder is included by chef Paul Foster to give the side enough of a kick

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