image for Roast cauliflower with thyme and hazelnut butter recipe

Roast cauliflower with thyme and hazelnut butter by Katrina Woodman

Roast cauliflower with thyme and hazelnut butter for 4 person

Enjoy cauliflower florets in this tasty and versatile side dish.

Ingredients for Roast cauliflower with thyme and hazelnut butter

Roast cauliflower with thyme and hazelnut butter, How to Make

  • Step 1
    Preheat oven to 200°C/180°C fan-forced. Place cauliflower in a microwave-safe dish. Microwave on high (100%) for 3 minutes or until starting to soften.
  • Step 2
    Transfer to a 6 cup-capacity baking dish. Drizzle with oil. Season with salt and pepper. Roast for 20 minutes. Turn. Roast for 15 to 20 minutes or until golden and tender.
  • Step 3
    Place butter in a small frying pan over medium-high heat. Cook, swirling, for 1 to 2 minutes or until butter is golden. Add thyme and hazelnuts. Cook, swirling, for 1 minute or until hazelnuts are just golden. Add garlic. Cook, swirling, for 1 minute or until garlic is golden and butter browned. Pour over cauliflower. Serve.

Notes:
Serves 4 as a side.

Additional information for Roast cauliflower with thyme and hazelnut butter

Preparation: 0:10 Minutes, Cooking: 0:45 Minutes, Serving: 4 Person, Level:

Nutrition Info:

1021 kj Energy, 21g Fat Total, 8g Saturated Fat, 6g Protein, 150.58mg Sodium, 5g Carbs (sugar), 5g Carbs (total),

All nutrition values are per serve

This Roast cauliflower with thyme and hazelnut butter published first on: Super Food Ideas, Images by: Mark O’Meara

You May Also Like

Warm pumpkin & goat’s cheese salad (vegetarian) by Valli Little
Warm pumpkin & goat’s cheese salad (vegetarian) for 4 person This easy vegetarian salad combines sweet pumpkin with creamy goat’s

Chopped green salad by Kirrily La Rosa
Chopped green salad for person This light and tasty side will add freshness and colour to your table. Ingredients for

Pumpkin gratin by Katrina Woodman
Pumpkin gratin for 6 person Jump into the pumpkin patch for this simply smashing recipe! Ingredients for Pumpkin gratin Pumpkin

Fennel, endive and pink grapefruit salad by Tracy Rutherford
Fennel, endive and pink grapefruit salad for person This fruity fennel, endive & pink grapefruit salad makes a jolly good

Beetroot carpaccio with goat’s cheese & mint by Michelle Southan
Beetroot carpaccio with goat’s cheese & mint for 10 person Artfully arrange beetroot, then top with goat’s cheese and fragrant