Mains · Spring
Roasted Cauliflower on Pea Purée
A fresh plant-based dish with seasonal spring ingredients.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Heat the oven to 210°C. Cut cauliflower into similar-sized florets, toss with olive oil and spread on a baking tray.
- Roast for about 25–30 minutes, turning halfway, until tender in the centre and browned at the edges.
- Boil the peas in lightly salted water for 4–5 minutes. Drain and blend with warmed oat milk and a little lemon juice until smooth.
- Spoon pea puree onto plates, top with the roasted cauliflower and finish with a little more lemon juice.
- Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Preheat the oven fully and spread the pieces in a single layer with gaps. An overcrowded tray steams vegetables instead of roasting them.
- At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
- If the top darkens too fast, move the tray down or lower the temperature slightly. If pale, roast uncovered for the final minutes.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.