One of my favourite combos, ever. Roasting vegetables concentrates the flavour & increases the sweetness. A great side dish for a dinner party or works well as a salad for a buffet.

Ingredients:

  • 1 butternut squash
  • 1 large (or 2 small) cauliflower(s)
  • 1 head of garlic, peeled & sliced
  • Sea salt & black pepper
  • 100ml extra virgin olive oil
  • A few sprigs of rosemary

Pre-heat the oven to about 180C

  • Trim the cauliflower of all its leaves and the very centre of the stalk. I usually start cutting away individual clumps from the main stalk (from underneath, so as to avoid cutting and breaking up the tips of the florets too much).
  • Peel the squash.  Remove seeds & cut into 2cm chunks.
  • Coat the the squash and cauliflower with olive oil, sea salt & pepper season before cooking, as the salt helps to draw out the moisture, cook quicker and get the process of caramelisation well underway.
  • This is very important: Make sure that the roasting trays are not crowded
  • Using two separate roasting trays (deeper is best, as it allows for stirring and shuffling during cooking) roast the squash & cauliflower. Add half a cup of water to the caul iflower to 'soften the roasting process' - Cauliflower takes a bit of time to 'yield' its own moisture and likes a bit of a helping hand.
  • Every ten minutes or so, carefully shuffle & turn the veg so that it cooks evenly and doesn't burn. You may need to add a bit more water to the cauliflower to prevent the very tips of the florets from burning. You'll probably find (depending on how big your chunks are) that the squash cooks a bit more quickly than the caulilflower. When it's nearly 'done' and starts to brown add a good handful of sliced garlic cloves and another slug of olive oil if the tray looks a bit 'dry' (click here for more info on garlic and caramelisation). Chuck in the rosemary too. Big sprigs are good, as you can remove them easily but I like to strip the leaves off a sprig or two and chop finely, then use a couple of sprigs as well.
  • The garlic should caramelise in the oil (sizzle) if the tray is not too crowded. This is good. You're looking for golden brown - adds sweetness and a gorgeous nutty flavour.
  • Don't be afraid to over cook slightly, just don't let it burn and keep it all moving. Its nice when the squash is a bit 'squashy'
  • You can repeat the whole garlic malarky with the cauliflower or just use shit-loads when you do the squash - doesn't make much difference as you're going to mix it all up anyway.
  • When the 'colly' (chefs always use abbreviations, a bit like aussies do.. 'arvo' = afternoon, chrissy = christmas, colly = cauliflower, butt = butternut squash) is done you can transfer the whole lot to one roasting tray. It will have reduced in volume by about half.
  • Serve it with roast meat or grilled haloumi. For a nice all-in-one-salad, chuck in a few cherry tomatoes and half a head of raddicchio (if you can find it - the supermarkets never, ever sell a head of raddicchio.. dunno why, its brill') or other hearty leaves..







 

Download Menus 

Cold Canapés
Bowl Food
Wedding Menus
Mega Wedding Buffet 
Cold Buffet
Hot Buffet
BBQ
Dinner Party 

Sandwiches

 
 






 
 
Call us now to speak to an event organiser on: 020 3355 2220