Roasted Cauliflower with Brown Butter

One of head of cauliflower, washed, dried and rubbed with oil and salt

150g butter

Big bunch of chard or proper spinach

4tbsp plain yoghurt

10 or so mint leaves, finely chopped

Small handful of hazelnuts/cobnuts

Wedge of lemon

Sublime butter, truffle and parmesan (optional), 40g

Heat the oven to 180C and roast cauliflower for 45 mins - until it’s got some nice colour to it and a knife can go into the core easily-ish. I find adding a few tbsp of water into the roasting dish helps. Just before its finished cooking, rub the Sublime butter, if using. 

While the cauliflower is cooking, blanch the chard/spinach leaves in hot water until just soft and take out of water to drain. 

Mix mint with yoghurt, and pile onto the middle of a serving plate. Put butter in a small saucepan & heat over a medium heat. Remove once the foaming dies slightly and it’s turned brown and you can smell a lovely nutty smell. Don’t burn it. 

Once cauliflower is cooked, sit on top of yoghurt. Squeeze lemon over and then pour butter while it’s still hot. Surround with blanched leaves and sprinkle chopped hazelnuts. Serve immediately.