My favourite side dish to substitute potatoes is roasted cauliflower. I can’t get enough. There is something happening to the consistence in the oven that makes it oddly appealing.
But for some reason I can’t for the love of my life make an edible mashed cauliflower so if you have a good recipie I would greatly appreciate it!
This version of roasted cauliflower is with hazelnuts. Hazelnuts and cauliflower are BFF. If I would have had an ecological lemon around the house making this I would have grated the zest over the finished dish but I hadn’t…
For 4 servings you need:
- 1 head of cauliflower (I had 2 small)
- Canola oil (olive oil would work just as well but we have really nice canola oil in Sweden)
- 1 small handful of hazelnuts
- Salt and pepper
Preheat the oven to 380 degrees Farenheight or 225 degrees Celcius.
Cut your cauliflower in half and then into quarters.
Cut to slices about 1/2 inch thick. Spread onto baking tray covered with grease proof paper. Try to keep them in one layer.
Give them a generous bath in canola oil. Sprinkle with salt and pepper and mix.
Chop your hazelnuts, not to coarse, not to finely. It is best to do this by hand but I didn’t have the patience for that…
Sprinkle your hazelnuts evenly ontop of the cauliflower.
Bake in oven until the cauliflower smells nice (as nice as a cauliflower can smell) and has good colour.
If you happen to have a wedge of parmesan cheese lying around this dish does not get anyworse by grating some ontop…
In the picture below the cauliflower is hiding under haloumi cheese and egg fried in olive oil, a tasty combination!