Roasted Cauliflower Aigre-doux

Preparation info
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By Paul Gayler

Published 1999

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  • 4 tablespoons light olive oil
  • 1 cauliflower, cut into wedges about 4cm (1½in) thick, keeping the root end intact
  • 75


Traditionalists who like their cauliflower smothered in a rich cheese sauce may be surprised to see it roasted. The roasting process seems to bring out a nutty flavour, which makes a winning combination with the sweet and sour caper topping.

Preheat the oven to 200°C/400°F/gas mark 6