Roasted cauliflower recipe

I’ve tried repeatedly to get an approximation of the AMAZING roasted cauliflower they do at the Salty Pigeon, and tonight I finally cracked it!

Here’s how you do it:

Preheat oven to 220 degrees Celsius.

Rinse a head of cauliflower and break it into small or medium florets. Shake them off so they’re not too wet.

Put the florets in a large bowl and drizzle a fair bit of oil over – they shouldn’t be greasy but they should be well covered. Mix it with your hands.

In a small bowl, blend 1 1/2 Tbsp cornflour, 1/2 tsp smoked paprika, 1/2 tsp Mrs Rogers Roast Vegetable Seasoning, and 1/4 tsp of salt. Sprinkle this over the cauliflower, mixing it all up. The oil and residual dampness will make it stick. All the cauliflower should be a little bit orange from the paprika.

Roast for 15 minutes on a large oven tray, then use a fish-slice to stir it a bit and scrape off any sticky bits, flipping over most of the pieces in the process. Roast again for another 10 minutes or so. It should be turning a bit brown when you take it out to eat.

The little dude loved it, though weirdly he only ate the floret tops not the stalks and his plate at the end looked ridiculous, all these half chewed pieces.




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