Roast cau­li­flower cheese with co­rian­der

SERVES 4

Food and Travel (UK) - - Contents -

500g cau­li­flower flo­rets

1 red onion, halved and sliced 3tbsp ex­tra vir­gin olive oil 1tbsp lemon juice

1 heaped tsp co­rian­der seeds, coarsely ground

250g boxed Camem­bert

2 large hand­fuls rocket or wa­ter­cress, to serve

kitchen string

Pre­heat the oven to 210C/410F/ Gas 6½. Ar­range the cau­li­flower in a sin­gle layer in a large roast­ing pan, then mix in the onion, sep­a­rat­ing out the slices. Driz­zle over the olive oil and lemon juice and stir to coat, then sea­son with salt and scat­ter over the co­rian­der seeds. Roast for 30 min­utes un­til golden at the edges, stir­ring halfway through.

While the cau­li­flower is cook­ing, re­move any waxed pa­per sur­round­ing the cheese, and place it back in its box.

Tie a piece of string around the side of the box to se­cure it. Bake for 15-20 min­utes along­side the cau­li­flower.

To serve, spoon the cooked cau­li­flower mix onto plates. Take the Camem­bert to the ta­ble, re­move the wooden lid, then, us­ing a spoon, care­fully peel back the sur­face rind. Driz­zle the molten cheese over the cau­li­flower and serve with a pile of rocket or wa­ter­cress leaves.

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