Maple & Sesame Roast Cauliflower

Golden cauliflower with a maple glaze, sesame seeds and lemon.

Serves: 4 as a side
Prep: Approx. 10 minutes
Cook: Approx. 28–32 minutes

Roast the cauliflower until it has begun to brown before adding the maple and sesame. This gives the florets time to soften while keeping the glaze and seeds from spending too long in the oven.

Ingredients

• 1 cauliflower, cut into florets
• 2 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup
• 1 tablespoon hulled sesame seeds
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Method

1. Prepare the cauliflower

Heat the oven to 210°C conventional and line a large roasting tray. Cut the cauliflower into bite-sized florets, keeping some flat cut surfaces where you can.

Make the pieces similar in size so they cook evenly. Dry them well after washing; excess surface water makes it harder to achieve browned edges.

2. Oil and spread out

Toss the florets with the 2 tablespoons extra virgin olive oil and a little salt and black pepper. Spread them in a single layer over the tray.

Set some of the flat faces against the tray and leave gaps between pieces. Use a second tray if needed rather than piling the cauliflower up.

3. Roast before adding the glaze

Roast for about 20 minutes, turning the florets once if needed. Look for golden patches and stems that are beginning to soften.

If the pieces are still very pale, allow a little more roasting time before glazing. They do not need to be completely tender yet.

4. Add maple and sesame

Drizzle the cauliflower with the 1 tablespoon maple syrup and scatter over the 1 tablespoon hulled sesame seeds. Turn gently with a spatula so the florets are lightly coated.

Return to the oven for approximately 8–12 minutes. Check towards the end so the seeds and any syrup at the edges of the tray do not burn.

5. Check the finish

The cauliflower is ready when the thickest stems are tender and the floret edges are deeply golden. The sesame should be toasted, with a light sheen of glaze on the cauliflower.

Remove the tray promptly when it reaches this point. Smaller florets can be lifted off first if they finish before the rest.

6. Add lemon and serve

Transfer the cauliflower to a serving platter and finish with the 1 tablespoon lemon juice, adding it gradually and tasting as you go.

Adjust the salt and pepper if needed, then serve warm. The final dish should taste roasted and savoury, with maple as a light glaze and lemon providing the finish.

From the pantry

• Maple syrup
• Sesame seeds
• Extra virgin olive oil