Lime Leaf Roasted Cauliflower and Greens

Say hello to our new Lime Leaf Cauliflower. Roasted cauliflower and greens get all cozy in a zingy lime leaf curry sauce that’s both warming and fresh. It’s the perfect autumn dish that’s easy on the planet, thanks to our zero-waste cooking.

Serves 4

Forkin’ Easy

Ingredients

For the Cauliflower & Leaves: 

Cauliflower – 1 whole head (separate into florets and leaves)
Cauliflower Florets – Marinated in the lime leaf curry
Cauliflower Leaves – Used as the base in a cast iron skillet 

Garnish: 

Fresh coriander (chopped)
Spring onion (finely sliced)
White & black sesame seeds (for sprinkling) 

 Lime Leaf Curry Marinade: 

Fresh Red Chili (Fresco chili) – 2 tbsp, finely chopped
Fresh Lime Juice – ¼ cup
Chili Flakes – ¼ tsp
Fresh Lime Leaves – 2-3 leaves, finely chopped
Tomato Paste– 2 tbsp
Kosher Salt – 1 tsp
Turmeric Powder – 1 tsp
Fresh Turmeric (grated) – 3g
Brown Sugar – 1 tsp
Fresh Ginger (grated) – 22g
Fresh Garlic (minced) – 2 cloves
Soy Sauce – tbsp
Water – ¼ cup
Avocado Oil – ⅓ cup 

 

Method

Prepare the Lime Leaf Curry Marinade: 

  • In a blender, combine all the ingredients except the avocado oil:
    Fresh red chili, lime juice, chili flakes, fresh lime leaves, tomato paste, kosher salt, turmeric powder, fresh turmeric, brown sugar, fresh ginger, fresh garlic, soy sauce, and water.
  • Blend until smooth.
  • While blending, slowly drizzle in the avocado oil to create a creamy emulsion. 

Marinate the Cauliflower: 

  • Break the cauliflower into bite-sized florets and set aside the green leaves.
  • In a bowl, toss the cauliflower florets with the lime leaf curry marinade, ensuring all pieces are evenly coated.
  • Let the cauliflower marinate for at least 30 minutes (or up to 2 hours for more intense flavor). 

Prepare the Cast Iron Skillet: 

  • Preheat your oven to 250°C (482°F).
  • Arrange the cauliflower leaves in a cast iron skillet to create a base layer.
  • Place the marinated cauliflower florets on top of the leaves. 

Roast the Cauliflower: 

  • Pour any remaining lime leaf curry marinade over the cauliflower florets for extra flavour.
  • Transfer the cast iron skillet to the oven and roast for 15-20 minutes.
  • After 15 minutes, check the cauliflower florets to ensure they are tender and slightly golden. If needed, drizzle a bit more of the fresh lime leaf sauce over the florets and continue roasting for another 5 minutes. 

Garnish and Serve: 

  • Once the cauliflower is fully cooked and golden, remove the skillet from the oven.
  • Garnish with freshly chopped coriander, sliced spring onions, and a sprinkle of white and black sesame seeds.
  • Serve directly from the skillet, with the roasted cauliflower leaves adding a rich, earthy base to the dish.