Roasted Cauliflower Salad with Sheep’s Milk, Apricot, Hazelnuts & Citrus and Sumac Rub

Serves six / Preparation time 10 minutes / Cooking time 45 minutes

  • 125g Butter
  • One small cauliflower, with the stem, trimmed
  • Sea salt and freshly ground black pepper, to taste
  • 100g Hazelnuts
  • 200g Baby leaves
  • 100g Dried or Turkish apricots
For the rub
  • Zest of two oranges (clementines or mandarin can also be used)
  • One tbsp fennel seeds
  • Two tbsp cumin seeds
  • Two tbsp sumac
  • Three tbsp extra virgin olive oil
  • 300g Sheep’s milk cheese

Serve the cauliflower and the cheese whole on a platter and allow guests to serve themselves. We used a sheep’s milk cheese for this recipe, but a mild goat’s cheese will complement the wine just as well. Warm, crusty bread and fresh farm butter will be welcomed at this meal.

  1. Heat the butter in a small pan, that will fit the cauliflower snuggly and can also be placed in the oven. Place the cauliflower, floret-side down, in the pan and continuously spoon the butter over the stem side of the vegetable until it has browned slightly. This should take about 8-10 minutes.
  2. Turn the cauliflower around and season with salt and pepper. Place in a preheated oven at 200C for a further 15 minutes, or until cooked. Be sure to keep on basting the cauliflower with butter every two minutes or so.
  3. At the same time, place the hazelnuts on a baking tray and toast in the oven for 5-7 minutes, or until golden.
  4. Arrange the baby leaves on a large platter. Tear the apricots and scatter around, together with the hazelnuts.
  5. Lastly, make the rub by combining all the ingredients in a small bowl and season to taste.
  6. Place the cheese on the platter and brush a little of the rub on the top.
  7. Finish off with the roasted cauliflower and sporadically add more of the citrus rub to the salad leaves and the cauliflower, as the dressing. Place in the centre of the table with large serving spoons and lots of ice-cold Warwick First Lady Chardonnay.