This is a simple vegetarian dish that is a creative starter for a dinner party, or a stand alone light meal served with a couple of pieces of cauliflower and a piece of sourdough. If you have not yet delved into the world of grilled or roasted brassicas, now is the time. You won't look back.
Grilled cauliflower salad w/ nasturtium pesto, pine nuts and goats curd
1 head of cauliflower
4 cubes of Meredith Dairy goats cheese
4 tsp pine nuts, roasted
nasturtium leaves to decorate
1. Preheat the oven to 200 degrees Celsius
2. Cook the cauliflower. You have two options here - one is a little prettier than the other. The pretty option is to cut your cauliflower in half and take 4 slices to form cauliflower 'steaks' (many more and they won't hold together). Drizzle with extra virgin olive oil and sprinkle with salt. Grill on a hot grill plate until well cooked. Try not to move other than flipping once - the grill marks will be nicer.
The less pretty option if you are making this for a lot of people, and time is important, is to cut the cauliflower into florets, slice in 5mm slices, toss with oil and salt and bake at 200 degrees for approximately 30 minutes until browning well (pushing crispy) on the edges.
3. To plate, place a piece of cauliflower (or a small pile of roasted pieces) on plates to serve. Dot with 1 tbs nasturtium pesto per serve, and top each with a piece of goats curd. Sprinkle a tsp of roasted pine nuts, crack some pepper, and decorate with a few small nasturtium leaves (or fresh herbs if not available).