Charred Cauliflower with Capers

Serves: 4
Course: Side Dish
Cooking Time: 0 hr 30 mins

Ingredients

  • (serves 4 as side, 2 as a main)
  • Olive oil
  • 1 whole head cauliflower, broken into florets
  • 2 tsp maple syrup
  • 20g parmesan, grated
  • salt & pepper
  • 1 tbsp capers, drained

Pre-heat the oven to 220°C – you need that baby to be hot!

In a roasting dish, toss the florets with the olive oil and parmesan and season really well before drizzling over the maple syrup. Cook them in the oven for 15-20 minutes, tossing them regularly, until they are lightly charred – but not burnt. Remove, season well and sprinkle over the chopped capers.

Food cooked and styled by Domini Kemp and Gillian Fallon

Domini Kemp Mung Dhal Risotto with cauliflower and capers. Photograph: Aidan Crawley
Domini Kemp Mung Dhal Risotto with cauliflower and capers. Photograph: Aidan Crawley
Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer