1 Head of cauliflower, cut into large florets and saving the outer green leaves and stems.
2-3 tbsp rapeseed oil
60 g butter
1 bulb of black garlic with the cloves separated
2 tbsp chopped parsley
salt and freshly ground pepper
Preheat the oven to 220.C/gas mark 7. Cook the cauliflower florets and outer leaves in boiling, salted water for about 4-5 minutes, so that it’s still a little firm and drain.
Heat the oil in a roasting tray in the oven, add the cauliflower and season. Roast, giving the occasional stir for about 10-12 minutes, or until lightly browned and then, at the last minute, stir in the butter, black garlic and parsley.
Transfer to serving dish, pouring over the oil and juices from the roasting tray.
Black Garlic can be used in soups, sauces, crushed into mayonnaise or simply tossed into a vegetable dish or rubbed on chicken skin or belly pork fat.