Roasted cauliflower, olive oil

Huile d'olive goût maturé
Mature flavour
Chou-fleur rôti, huile d'olive
Photo credit: Céline de Cérou
Here’s an original recipe in which the cauliflower is cooked ‘en papillote’ in the oven. The Picholine olive oil, with its mature flavour, combined with the spices, will bring new flavours to this vegetable. Enjoy your meal!
A PDO
Preparation
20 min
A PDO
Cooking time
1h20
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Reducing food waste Main course Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1 cauliflower
  • 3 c. à soupe Picholine olive oil – mature flavour
  • 2 pincées fleur de sel
  • Freshly ground pepper
  • 1 c. à café paprika
  • 1 c. à café turmeric
  • 3 gousses chopped garlic (or 2 teaspoons of dried garlic)
  • 2 c. à soupe chopped parsley
For the sauce:
  • 3 c. à soupe tahini
  • ½ lemon juice
  • 3 c. à soupe water
  • 1 c. à soupe Picholine olive oil – mature flavour
  • 1 gousse crushed garlic
  • Salt (pepper)
  • 1 c. à café chopped parsley

Tip

Choose a French olive oil made from the Picholine variety and prepared using the ‘matured’ method, which will impart aromas of black olives and sourdough bread.Or another ‘matured’ olive oil: PDO olive oil from Aix-en-Provence – matured olives, PDO olive oil from Provence – matured olives, PDO olive oil from the Vallée des Baux-de-Provence – matured olives, or a French olive oil with a matured flavour.

Instructions

  • Preheat the oven to 200°C.
  • Cut off the largest leaves from the cauliflower. Cut the stalk at the base so that it stands upright. Wash and dry the cauliflower.
  • Place the whole cauliflower on a baking tray lined with baking paper.
  • Mix the olive oil with the spices, chopped garlic, salt and pepper. Brush the cauliflower with this mixture.
  • Wrap it completely in baking paper.
  • Bake for about 1 hour. The cauliflower should be tender when you prick it with a knife.
  • Bake for a further 20 minutes, uncovered.
  • As soon as it comes out of the oven, sprinkle with chopped parsley.

  • Mix together the tahini, salt, pepper, lemon juice, Picholine olive oil – mature flavour – parsley and garlic.

  • Gradually add water until the mixture reaches the consistency of a sauce.
  • Serve the sauce with the cauliflower.

Tip

Choose a French olive oil made from the Picholine variety and prepared using the ‘matured’ method, which will impart aromas of black olives and sourdough bread.Or another ‘matured’ olive oil: PDO olive oil from Aix-en-Provence – matured olives, PDO olive oil from Provence – matured olives, PDO olive oil from the Vallée des Baux-de-Provence – matured olives, or a French olive oil with a matured flavour.
All recipes

You might also be interested in

Tagliatelles courgettes-carottes, huile d'olive à l'orange
Courgettes and carrots tagliatelle, with orange-infused olive oil