- 1 head cauliflower (950g), cut into large florets and with 2cm of stems intact (650g)
- 2 tablespoons olive oil, divided
- 1/4 cup fresh flat-leaf parsley leaves, roughly torn
- 1 teaspoon finely grated lemon zest
- 4 (180g each) skinless salmon fillets
- 100g butter
- 1/3 cup oven-roasted whole almonds, coarsely chopped
- 1/4 cup currants, soaked in warm water for 10 minutes, drained
- 1 garlic clove, finely chopped
- 1 tablespoon fresh lemon juice
- Step 1Position a rack in the lower third of the oven and preheat the oven to 210C (190C fan-forced). Place a sturdy baking tray on the rack. In a large bowl, toss the cauliflower with 1 tablespoon of the oil to coat. Season with salt and transfer to the preheated baking tray. Return to the bottom rack and roast for about 20 minutes, or until the cauliflower is caramelised and tender. Transfer the cooked cauliflower to a bowl, add the parsley and lemon zest, and toss to coat. Hold in a warm area.
- Step 2Meanwhile, heat a large heavy frying pan over medium-high heat. Add the remaining 1 tablespoon oil and salmon and cook top side down for about 4 minutes, or until the salmon has a golden crust underneath. Turn the salmon over and cook 1 minute longer, or until the salmon is mostly opaque with a rosy centre. Set the salmon aside.
- Step 3Wipe out the pan and return to medium-high heat. Add the butter and swirl for about 2 minutes, or until the butter has browned, but not burned. Remove the pan from the heat and stir in the almonds, currants, garlic, and lemon juice. Toss half of the brown butter-currant mixture with the cauliflower. Divide the cauliflower and salmon among 4 plates and drizzle with the remaining brown butter-currant mixture.
Make ahead: The cauliflower can be cut 1 day ahead, covered and refrigerated.
- Author: Curtis Stone
- Image credit: (N/A)
- Publication: Coles