Bring on the autumnal flavours with all of these vegetables bang in season. Cauliflower and hazelnuts go really well together, and this time I added some gorgonzola for extra smoothness and a slightly sharp flavour. Roasted squash and tomatoes added an earthy sweetness - and you can't go wrong with sautéed potatoes, onion and mushrooms. (Leave out the gorgonzola and the butter and it's vegan too).
Olive oil
Butter
Cauliflower
Squash
Cherry tomatoes
Gorgonzola
Red onion
Mushrooms
Cooked new potatoes
1. Prep the squash, splosh over olive oil and roast at 180 … for about 45 minutes.
2. Toss the tomatoes in a little olive oil and a pinch of salt, roast alongside the squash.
3. Cut the cauliflower into "steaks" .. ie. slices top to core, about 2cm thick - there will be some larger florets which "fall" off - I cooked these in the same way as the steaks.
4. Fry the cauliflower in olive oil and butter for a few minutes each side - panne the steaks to keep them succulent (with a spoon, keep lifting the fats from the pan and pour them over the cauliflower).
5. When the cauliflower is about half cooked - ie. still a little resistant to a sharp knife, but a bit golden brown around the edges - transfer to an oven dish.
6. Add bite sized chunks of gorgonzola and roughly chopped hazelnuts to the cauliflower. Put it in the oven with the squash and tomatoes.
7. In the same pan, using the same oil, sautee chopped red onion, chopped mushrooms and sliced (precooked) potatoes.
8. Serve, scoff … seconds
