Roast cauliflower and chestnuts

30 minutes


  • 16 cauliflower florets, large
  • 10 chestnuts, raw, peeled and roughly chopped
  • 50g of curry powder
  • 200g of butter
  • sea salt


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
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
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
  • 10 chestnuts
Remove the cauliflower from the oven, season with sea salt and place into a warm serving bowl. Top with the chestnuts and serve
  • sea salt