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Whole Roasted Cauliflower with Raisins, Pine Nuts and Burnt Butter
Ingredients
  • 1kg whole cauliflower, large stalk trimmed
  • ¼ cup (60ml) extra virgin olive oil
  • 100g unsalted butter, chopped
  • ⅓ cup (50g) pine nuts
  • ¼ cup thyme leaves
  • ¼ cup (50g) drained capers in brine
  • Finely grated zest plus juice of 1 lemon
  • ½ tsp dried red chilli flakes
  • 1 ½ cups freshly-picked watercress
  • subheading: VERJUICE RAISINS:
  • 200ml verjuice
  • 80g raisins
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