A delicious combination of golden roasted cauliflower, creamy chickpeas and melted pecorino, brought together with a drizzle of sweet, spicy nduja honey. Finished with fresh parsley, this hearty vegetarian tray bake strikes the perfect balance of sweet, heat and richness, making it a beautiful centrepiece for a relaxed lunch or dinner.
Serves 4
1 small head cauliflower, cut in florets
700g jar El Navarrico chickpeas, drained
1 red onion, finely sliced
Extra virgin olive oil (EVOO)
Sal de Añana spring salt
Freshly ground black pepper
120g pecorino, thinly sliced
3 Tbsp Italian parsley, chopped
Preheat the oven to 200°C.
Put the cauliflower florets, chickpeas and onion in a large bowl. Drizzle with EVOO and season with salt and pepper; toss well, to coat. Spread vegetables out on a baking tray in a single layer, making sure not to overcrowd. Roast for 25 minutes, tossing halfway, until the cauliflower is tender and golden brown.
Scatter the slices of pecorino over the vegetables and drizzle with a little EVOO. Return to the oven for a further 10-15 minutes, until cheese is melted. Serve scattered with parsley and drizzled with hot nduja honey.
Hot nduja honey
2 Tbsp Callipo nduja
2 Tbsp extra virgin olive oil (EVOO)
¼ cup Opito Bay raw bush honey
½ tsp La Chinata hot smoked paprika
1 Tbsp Forvm Cabernet Sauvignon vinegar
Put the nduja, EVOO, honey, paprika and a pinch of salt in a pot. Stir over medium heat until the honey starts to bubble, then remove from the heat. Stir in the vinegar, then set aside to cool. Store in the refrigerator if making in advance.
Makes about half a cup.
Match with: Kumeu River Estate Pinot Gris
Recipe by Julie Le Clerc
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