Roasted Cauliflower with Olive Crumble
Roasted cauliflower topped with a crisp crumble of organic Kalamata olives, almonds, capers and lemon zest.
Ingredients
For the cauliflower
- 1 large cauliflower, cut into thick slices or florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
For the olive and almond crumble
- 50 g flaked or chopped almonds
- 15–20 organic Kalamata olives, pitted and very finely chopped
- 1 tablespoon chopped capers
- 2 tablespoons breadcrumbs
- 1½ tablespoons olive oil
- Zest of ½ unwaxed lemon
Preparation
Preheat the fan oven to 200°C. Arrange the cauliflower on a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with garlic powder, salt and pepper. Roast for 25–30 minutes, until tender inside and golden outside.
Heat the 1½ tablespoons of olive oil in a non-stick frying pan over medium heat. Add the almonds and toast for 3–4 minutes until golden. Add the chopped olives, capers, breadcrumbs and lemon zest. Stir constantly for about 2 minutes, until fragrant and crisp.
Transfer the roasted cauliflower to a serving plate and top with the olive and almond crumble.
