Roasted cauliflower with crispy sage & hazelnuts

Chunky roasted cauliflower tossed in olive oil, then finished with garlic-sage brown butter, toasted hazelnuts and lemon. A simple, elegant side for 4–6.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 220°C / 200°C fan.

Step 2

Cut the cauliflower into fairly chunky florets — don’t make them too small.

Step 3

Toss with the olive oil and plenty of salt and pepper. Spread out on a large roasting tray and roast for about 25–35 minutes, turning once, until tender with really dark golden edges.

Step 4

While it’s roasting, toast the hazelnuts in a dry frying pan for a few minutes, then set aside.

Step 5

Put the butter into the same pan and let it foam. Add the sage leaves and fry for 1–2 minutes until crisp, then lift them out onto kitchen paper.

Step 6

Turn the heat down, add the garlic to the sage-infused butter for about 30 seconds, then squeeze in a little lemon juice.

Step 7

When the cauliflower comes out, pour over the garlic-sage brown butter, scatter over the hazelnuts and crispy sage leaves, and give it a final squeeze of lemon and a little flaky salt.

Step 8

Optional upgrade: if serving with a Sunday roast and gravy, stir 1 tsp Dijon mustard into the butter just before pouring it over.