Roast cauliflower and chestnuts
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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.
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Ingredients
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Imperial
- 16 cauliflower florets, large
- 10 chestnuts, raw, peeled and roughly chopped
- 50g of curry powder
- 200g of butter
- sea salt
Method
1
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
- 16 cauliflower florets
- 50g of curry powder
2
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
- 200g of butter
3
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
4
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
- 10 chestnuts
5
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
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© Great British Chefs 2019