Ingredients
SERVES: 4
To finish
Method
- Preheat the oven to 200ºC.
- Boil a pot of salted water, place the whole cauliflower in, and cook with the lid on for 10 minutes.
- Transfer the cauliflower from the pot to a baking sheet, and roast in the oven for around 25 minutes, or until tender and golden.
- While the cauliflower is cooking, prepare the chimichurri. First, pulse the macadamias in a blender or grind with a pestle and mortar until crumbly. Set aside 2 tablespoons’ worth in a bowl for later.
- Now add the red wine vinegar, parsley, lemon myrtle powder, diced red chilli, garlic, salt and pepper, and blend or grind to a rough paste. Pour into a bowl and mix in the oil.
- Take the cauliflower out of the oven, and let it rest briefly.
- Spread half the chimichurri sauce on the bottom of a serving plate, then nestle the cauliflower on top. Spoon the remaining chimichurri over the cauli.
- To finish, sprinkle the cauliflower with the fresh chilli, reserved macadamias, and a dusting of lemon myrtle powder.
Recipe by Simon Toohey for Australian Native Products. Photography by Charlotte Orr.
