Serves: 8
INGREDIENTS
1 small cauliflower
4 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 tablespoon finely chopped thyme
1 red capsicum
sea salt and freshly ground pepper
Dressing
2 tablespoons lemon juice or white wine vinegar
2 cloves garlic, crushed
2 teaspoons Dijon mustard
⅓ cup olive oil
¼ cup packed mint
To serve
2 tablespoons capers
mint
METHOD
Preheat the oven to 200˚C.
Halve the cauliflower and cut out the stalk. Cut into large walnut-sized florets, separating through the natural joins. Combine the olive oil, spices and thyme in a large bowl and toss with the cauliflower, turning to coat well. Tip onto a lined baking tray and season with salt and pepper. Place the capsicum to one side of the tray. Roast for 15 minutes, turning the cauliflower every 5 minutes until golden and just cooked through but still with a bit of bite. Tip into a bowl and cool. When the capsicum is cool, peel then seed and cut into long strips.
Dressing: Put the dressing ingredients in a food processor and process until smooth. Season.
To serve: Toss the cauliflower and capsicum with the dressing and place in a shallow bowl. Scatter with the capers and garnish with extra mint.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.