Ingredients
The following ingredients have 4 Servings
- 500 g cauliflower florets (trimmed very small)
- 60 g unsalted butter
- 5 sprigs thyme (leaves picked)
- pink Himalayan salt
Instruction
- Preheat the oven to 170°C (fan oven). This is 190°C for conventional ovens (or 375°F / gas mark 5).
- Trim the cauliflower into very small florets.
- Melt the butter in a large non-stick pan or wok over moderate heat. Scatter in the picked thyme leaves.
- Once the butter starts to foam and smell nutty, tip in all the little cauliflower florets and cook them 'stir-fry-style', stirring regularly until the florets are all coated in the thyme butter and start to caramelise (approximately 10 minutes).
- Tip the mixture out onto a large baking tray.
- Bake in the oven for 10-12 minutes until the cauliflower cooks through and caramelises further.
- Scatter over pink Himalayan salt before serving and any other fresh thyme you may still have kicking about.
