3 small cauliflower heads, stalks trimmed
1/4 cup (60ml) NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper, to taste
1 medium onion or 2 shallots, peeled and finely diced
Handful of sage
1 tbsp butter
1-2 cloves garlic, finely chopped
Large handful fresh Italian Parsley, roughly chopped
80g whole roasted almonds, roughly chopped
Preheat the oven to 180°C.
Place the cauliflower heads, stalk end down, in a small roasting pan. Drizzle with a glug of Olive Oil until well coated and season with salt. Roast for one hour until tender and golden brown.
Heat the 1/4 cup Olive Oil in a pan over medium heat and sauté the onions with a grinding of Sea Salt until soft and translucent. Add the sage and fry until slightly browned. Add the butter and garlic and stir until melted and bubbling. Add the Italian parsley and almonds, stir through briefly and serve immediately drizzled over the roasted cauliflower.
3 small cauliflower heads, stalks trimmed
1/4 cup (60ml) NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper, to taste
1 medium onion or 2 shallots, peeled and finely diced
Handful of sage
1 tbsp butter
1-2 cloves garlic, finely chopped
Large handful fresh Italian Parsley, roughly chopped
80g whole roasted almonds, roughly chopped
Preheat the oven to 180°C.
Place the cauliflower heads, stalk end down, in a small roasting pan. Drizzle with a glug of Olive Oil until well coated and season with salt. Roast for one hour until tender and golden brown.
Heat the 1/4 cup Olive Oil in a pan over medium heat and sauté the onions with a grinding of Sea Salt until soft and translucent. Add the sage and fry until slightly browned. Add the butter and garlic and stir until melted and bubbling. Add the Italian parsley and almonds, stir through briefly and serve immediately drizzled over the roasted cauliflower.
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