Roast Cauliflower with Devilled Lamb’s Kidneys

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Pan-roasting a thick slab of cauliflower is an ingenious way to serve it. Ray Driver, my old sous chef at Le Caprice, came up with the idea some years ago and it went down a treat. You can use a piece of cauliflower like this as a base for all sorts of meaty dishes, but I reckon its caramelised sweetness is best suited to offal.


  • 1 small cauliflower, trimmed
  • salt and freshly ground black pepper
  • 100 g butter


Preheat the oven to 200°C/gas 6. Cook the cauliflower whole in boiling salted water for about 8 minutes. Drain in a colander, then place under c