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  • Australian Women’s Weekly NZ

    VIBRANT VEGIES

    Jan 26, 2022 4 minutes
    PHOTOGRAPHY by CON POULOS
    STYLING
    by
    OLIV IA BLACKMORE
    and
    AMBER DE FLORIO

    Cauliflower wedges with walnut relish

    SERVES 4 PREP + COOK TIME 55 MINUTES

    1 medium (1.5kg) whole cauliflower, cut into 8 wedges
    6 shallots (150g), peeled, halved lengthways
    ¼ cup (60ml) extra virgin olive oil
    80g radicchio, leaves torn into large pieces

    WALNUT RELISH

    2 tablespoons currants
    2 tablespoons sherry vinegar
    ½ cup (50g) walnuts, roasted
    ¼ cup (50g) semi-dried black olives, pitted
    ⅓ cup fresh oregano leaves
    ⅓ cup fresh flat-leaf parsley leaves
    1 small clove garlic, crushed
    1 teaspoon finely grated lemon rind
    ⅔ cup (160ml) extra virgin olive oil

    Preheat the oven to 220°C (200°C fan-forced). Toss the cauliflower and shallots in oil until well coated.

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