Sage and Garlic Roasted Cauliflower and Mushrooms with Walnut Pangrattato and Ricotta

We love serving this side dish along some hearty meat like beef eye fillet or lamb!

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Serves: 2-3

Ready in: 30 min

 

Cauliflower and Mushrooms 

¼ cauliflower 

3 cloves garlic 

¼ cup olive oil 

½ cup picked sage leaves 

250g swiss brown mushrooms 

½ tsp salt  

½ tsp fennel seeds 

Tbsp thyme leaves 

 

Pangrattato  

Tbsp melted butter 

Tbsp chopped parsley 

½ cup panko breadcrumbs 

½ cup finely chopped walnuts 

¼ tsp salt 

Zest of ½ lemon 

 

To Serve 

100g ricotta cheese 

Zest and juice of ½ lemon 

 

   

  1. Preheat oven to 220°CLine two oven trays with baking paper. Cut cauliflower into small florets and thinly slice garlic. 

  1. Heat olive oil in a small pot on medium heat. Once hot, add sage leaves and cook gently stirring until crispy. Drain well through a sieve into a large heat-proof bowl and reserve oil. Set crispy sage aside on paper towels to drain. 

  1. Toss cauliflower, garlic, mushrooms, salt, fennel seeds and thyme in bowl with reserved oil, season with cracked pepper and toss well to combine. Evenly spread over first prepared tray and roast for about 20 minutes, until golden and tender. 

  1. While cauliflower and mushrooms cook, toss all pangrattato ingredients in a small bowl and spread over second tray. Toast in oven, on rack above mushrooms, for about 5 minutes, until golden and crunchy. 

  1. In another small bowl, combine ricotta, lemon zest and juice and season to taste.  

  1. To serve, spread ricotta onto plates, top with roast cauliflower and mushrooms, sprinkle with pangrattato and garnish with crispy sage leaves.  

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