1 large cauliflower
250g softened butter
50g seaweed paste (available from a Japanese specialIty store)
1 tablespoon ground turmeric
½ teaspoon ground coriander seeds
½ teaspoon ground fennel seeds
2 tablespoons lemon zest
1 tablespoon salt
25g flat-leafed parsley, finely chopped
25g picked dill, finely chopped
2 tablespoons lemon juice
¼ cup picked curry leaves
olive oil for frying

The natural umami/saltiness from the seaweed paste gives the cauliflower a level of meatiness that it wouldn’t usually have. Adding spices plays into the classic combination of cauliflower and curry.


1.Heat the oven to 185°C.
2.Take a saucepan large enough to fit the cauliflower, fill with water and bring to the boil.
3.Trim the green leaves off the cauliflower and cut off the woody part of the base. Cut the cauliflower straight down the centre into two even pieces.
4.Place the cauliflower into the boiling water and cook for 10 minutes at a steady simmer. Once cooked, transfer straight to a roasting dish.
5.For the seaweed butter, put the butter, seaweed paste, turmeric, coriander, fennel, lemon zest and salt into a food processor and blend for 1 minute until well mixed.
6.Rub the butter all over the cauliflower and place in the oven to roast for 30-45 minutes, or until nice and golden brown.
7.As the cauliflower is roasting, every 5 minutes or so take a large spoon or pastry brush and baste the cauliflower so the butter seeps into all the nooks and crannies of the cauliflower – the more you baste, the more flavour you will get and the crunchier the cauliflower will be.
8.Once roasted, place the cauliflower onto a serving dish.
9.Put the buttery cooking juices into a saucepan and mix in the parsley, dill and lemon juice.
10.To serve, pour the finished seaweed butter over the roasted cauliflower.
11.In a saucepan fry the curry leaves in a little olive oil until they become crispy.
12.Garnish the cauliflower with the curry leaves and serve.

Recipes & food styling Hayden McMillan / Photography Amber Jayne-Bain

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