Name: Roasted Cauliflower Aigre-doux
Ingredients: Salt and freshly ground black pepper; 75 g (3 oz) unsalted butter; 1 cauliflower, cut into wedges about 4cm (1½in) thick, keeping the root end intact; 50 g (2 oz) sultanas, soaked in hot water for 5 minutes, then drained; 4 tablespoons water; 2 tablespoons superfine capers, drained and rinsed; 1½ teaspoons sugar; 5 tablespoons balsamic vinegar; 4 tablespoons light olive oil

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

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

Method

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