by Jason Roberts
1kg cauliflower feeds 5 - 6
1 whole cauliflower, leaves intact
1 tablespoon salt
½ cup Extra Virgin Olive Oil
1 tablespoon fennel seeds
1 tablespoon coriander seeds
Submerge cauliflower in salted water. Use the ratio above to cover, if using 2 liters of water then double the remaining ingredients.
Bring cauliflower to a boil, and remove from heat.. allow to steep for 10 minutes before removing from water to drain
To roast the cauliflower, pre heat oven to 160C
Brush cauliflower with the Extra Virgin Olive Oil and dust with fennel and coriander seeds.
Set to roast for 35 minutes or until golden.
1 Large Onion, finely sliced
3 cloves of garlic, finely sliced
½ Cup Extra Virgin Olive Oil
2 fresh bay leaves
300g green lentils (well rinsed)
½ bunch fresh mint
METHODIn a heavy based pan lightly sweat the onions, garlic and bay leaves in the olive oil, till translucent. Pour over the rinsed lentils and cover with cold water, turn heat to medium and continue to cook till soft, approximately 40 minutes with the additional top up of water to keep lentils submerged.
When lentils are soft add in the balsamic, along with the ½ bunch of mint, stalk included, season to taste and allow to cool.
When cool remove bay leaves and mint before using.
1 bunch of sage
Extra Virgin Olive Oil
METHODRemove the leaves from a bunch of sage,
Brush Extra Virgin Olive Oil over both sides of Sage Leaves and place in 200 degree over until crispy.