Helen, our hostess here in the Tuscan hills, is an insoucient cook–(a quality I have yet to achieve).
She will throw some of this and a little more of that into her tall saucepan and very quickly the aroma of lunch fills her kitchen.
Angelino, one of our host Keith’s expert olive picking team, brought up a very large cauliflower from his garden one morning last week and Helen made a sauce of olive oil, paprika and lemon juice to bathe it in before roasting it in a moderate oven for 40 odd minutes.
She served it with slices of pork fillet roasted with rosemary from her garden the night we arrived.
The cauliflower dish turned out to be one of those you find your fingers sneaking back to when the hostess isn’t looking. Ju-ust one more little piece…uum!
Helen says she’s happy for me to reproduce the recipe here.
1 cauliflower–stem removed and split into smallish florets
2 tablespoons of olive oil
1 teaspoon of paprika–(I’m going to try it with the sweet smoked Spanish stuff back at the ranch)
juice of a lemon plus a little extra water (I noticed Helen fill the squeezed lemon halves with water and squeeze them out again–getting the most out of a lemon!)
salt and pepper
oven at 170C/325F
- In a large bowl whisk the oil, paprika and lemon juice together into a dark red viscous sauce.
- Add the cauliflower to the bowl and turn them over and over in the sauce.
- Sprinkle with salt and pepper.
- Spread out the cauliflower in a shallow roasting tray.
- Roast in the oven for about 40 minutes.
- Don’t expect much left over!!
Meredith, not usually a fan, gave it the thumbs up as the best cauliflower dish she’d ever had.