Candlemas Cauliflower Recipe

Updated: Feb 23

Roasted cauliflower maintains it glorious texture whilst taking on the flavours of the marinade


At Langtree Botanics we promote seasonal living and plant-based eating. Therefore in line with our 8 seasonal fragrances of candles and home fragrance products we are sharing with you a small selection of recipes that contain ingredients that are either in season at that time of year or contain herbs and spices that feature in our product ranges.



Serves 4

Ingredients 1 large cauliflower

75g kale, washed

Thyme, optional 1/4 teaspoon nutmeg

Seasoning, to taste

1 tablespoon olive oil

For the marinade:

2 garlic cloves, crushed

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

45ml olive oil

5ml agave nectar (or sugar)

5ml truffle infused oil optional

Method


Preheat the oven to 220C/425F/gas mark 7.

  1. Mix together the marinade ingredients.

  2. Remove outer leaves of cauliflower. Cut the cauliflower in half and then into slices approx 1.5 - 2cm thick.

  3. Coat both sides of the cauliflower slices in the marinade, sprinkle with fresh thyme, season and lay on a baking tray. Roast for 15 minutes.

  4. After 15 minutes take the tray out of the oven and flip the cauliflower slices onto their other side. Surround the cauliflower with the kale, sprinkle the nutmeg over the kale, then drizzle with approximately 1 tablespoon olive oil and season to taste.

  5. Turn the oven down to 200C degrees and roast for another 12 minutes.

  6. To serve, spoon the kale on to the plate first and sit the cauliflower slices on top.

Click to visit our Candlemas Fragrance page to view and purchase Candlemas products


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