Sunday 11 December 2016

Roast Cauliflower And Chestnuts

Roast Cauliflower And Chestnuts

Cauliflower and chestnuts combine to provide a delicious and straightforward side. Curry powder adds an exciting kick to this Paul Foster classic. If you’re pushed for time, the vacuum-packed chestnuts from your local shop work just as well.

Here are the cmplete recipe for Roast Cauliflower And Chestnuts


- 16 large cauliflower florets

- 10 chestnuts, peeled and roughly chopped

-50g curry powder

-200g butter

-Sea salt


-Preheat the oven to 140˚C/gas mark 2. Cut the florets in half lengthways and dip the flat side in the curry powder to coat. Place a large frying pan over a medium-high heat. Add the butter to the pan and as soon as it begins to foam, add the florets, flat side down, and caramelise slowly.

-Remove the cauliflower florets from the pan and place on a baking tray. Cover with foil and place in the oven for 12-15 minutes until tender and soft. Meanwhile, add the chestnuts to the frying pan with a small knob of butter and cook gently until golden brown (8-10 minutes). Remove from the pan and keep in a warm place until required. Remove the cauliflower from the oven, season with sea salt and place in a warm serving bowl. Top with the chestnuts and serve.



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