Roasted Cauliflower with Carrots and Lemon Zest

Roasted Cauliflower with Carrots and Lemon Zest

Brittany is the leading vegetable producing region in France and the sixth in Europe. In the Breton village of Lanmeur, cauliflower is a much loved vegetable, and the people in that village  have created some inspirational dishes using roasted cauliflower. Here we have just one delicious side dish which is full of flavour and one which you will be sure to make again. This can be a meal on its own.

Ingredients

Ingredients

1 medium cauliflower, trimmed into florets
4 carrots sliced into rounds
80 gr walnuts (chopped)
2 tblsp chopped fresh parsley
1 tsp dried thyme (2 tstp if fresh)
1 tsp herbs de Provence
3 tblsp olive oil
Zest of 1 lemon
Good quality sea salt, and a sprinkling of black pepper

Roasted Cauliflower with Carrots and Lemon Zest
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

Share this recipe

Stay in touch

Signup to our newsletter

Visit our store

97 Gardiner Street
Moora, Western Australia 6510

Secure payments

 PayPalStripeMastercardVisa

GlobalSign-Trust-Seal