Danielle Alvarez's favourite roast cauliflower

Slicing cauliflower thinly, spreading it out on sheet trays and roasting at a high temperature is my favourite way to cook this popular cruciferous vegetable. It retains its texture and the caramelising intensifies its sweetness. Combine that with garlic, parsley, chilli and lemon and it's a side dish which goes with almost anything.

INGREDIENTS

• ½ head cauliflower
• salt flakes
• 3 tbsp olive oil
• ¼ cup of parsley, finely chopped
• 4 garlic cloves, finely minced
• finely grated zest and juice of 1 lemon
• ¼ tsp chilli flakes

METHOD

1. Preheat your oven to 200C fan-forced (220C conventional).

2. Slice the cauliflower very thinly, including the core. Transfer to a mixing bowl and toss with the olive oil and a good pinch of salt and some black pepper. Spread the cauliflower out onto a wide baking tray and roast in the oven for 15-20 minutes, until the cauliflower is golden brown all over and beginning to caramelise.

3. Mix together the parsley, garlic, lemon zest and chilli, then toss through the cauliflower and return the tray to the oven for another 2 minutes.

4. Finish the roasted cauliflower with a little squeeze of lemon juice and serve hot.

Serves 2

This recipe is from episode six of Good Food Kitchen season 2, screening on 9Now.