Preparation
Roasted cauliflower:
- Preheat a convection oven* to 230 °C (450 °F).
- Using a clean cloth, wipe cauliflower and remove any dirt (do not rinse under running water). Remove larger leaves from the bottom of the cauliflower, but leave the smaller ones.
- Line a cooking sheet or an ovenproof dish with parchment paper and place cauliflower on top. Brush with olive oil, salt and pepper.
- Bake 20 to 25 minutes or until the centre is al dente (we want to keep it a little crunchy!). Don’t cover while roasting (it will prevent the cauliflower from browning and will lose the caramelized flavour that we love so much).
- * To get a nice golden colour with a traditional oven, finish roasting under the grill.
Sauce and assembly:
- Mix all the sauce ingredients with the olive oil.
- Refrigerate at least one hour.
- Cut roasted cauliflower into florets or quarters, then cover with some of the sauce.
Notes:
1. The sauce can be stored in the refrigerator for 1 week.You can replace the 3 herbs (lovage, savoury and tarragon) with oregano, thyme, coriander and even mint.
2.The sauce can be stored in the refrigerator for 1 week.
3.The sauce will be even tastier if prepared the day before.
Other uses for the sauce:
• Meat (red, poultry) and grilled fish: Pour over meat or fish grilled with a little salt and pepper.
• Pasta: Heat the sauce and serve on fresh pasta.
• Pizza: Blend the sauce and cover your pizza dough (or naan bread) before adding the ingredients of your choice.
• Dip: Blend the sauce and mix with sour cream (quantities to taste).