Roasted cauliflower with burnt orange and kimchi cream

If you've got a cauliflower in the fridge that's starting to wilt, this is a great way to use it up, stems and all. Serve it up with an orange and kimchi cream – an amazing flavour combination.

Roasted cauliflower with burnt orange and kimchi cream. Credit: Freshly Picked with Simon Toohey

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1 cauliflower
• Salt
• 1 tbsp extra virgin olive oil
• 150 g silken tofu
• 200 g kimchi
• 2 navel oranges
• 1 tsp sugar
• Chives, finely chopped, to garnish

Serves 4 as a side dish.

Instructions

1. Preheat the oven to 200°C.
2. Break the cauliflower into bite-sized florets and add to a big bowl. Toss with a pinch of salt and drizzle with olive oil. Roast on a tray in the oven for 30 minutes or until golden brown.
3. In a blender add tofu, kimchi, juice of one orange and sugar and blend until smooth, then strain.
4. Cut the remaining orange into segments and cook in a very hot pan until caramelised.
5. Serve cauliflower with orange segments, any pan juices from cooking the oranges, and kimchi cream. Garnish with chives.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.