Recipes

Ingredients:

• 1 tin Ekone Smoked Oysters, finely chopped
• 1 stick unsalted butter, room temperature
• 3 tablespoons olive oil (plus extra for serving)
• 2 tablespoons capers, finely chopped
• 1 garlic clove, grated
• Zest of 1 lemon
• Juice of 1 lemon
• 1 head cauliflower, broken into florets
• 1 tablespoon dill, chopped (plus extra for serving)
• 1 tablespoon green onion, chopped (plus extra for serving)
• 2 tablespoons Italian parsley, chopped (plus extra for serving)
• 2 tablespoons Marcona almonds, chopped (plus extra for serving)
• Salt and pepper, to taste

(Serves 2 as a main or 4 as a side)

Method:

1. Preheat your oven to 425°F. Place a baking sheet in the oven as it heats — this will help the cauliflower develop color more quickly.
2. In a bowl, toss the cauliflower florets with 1 tablespoon olive oil and a pinch of salt. Once the oven is ready, carefully remove the hot baking sheet and spread the cauliflower evenly across it. Return to the oven and roast for 15 minutes, until the florets are tender and lightly browned.
3. While the cauliflower roasts, prepare the oyster butter. In a bowl, combine the softened butter, smoked oysters, capers, garlic, lemon zest, and the remaining 2 tablespoons olive oil. Stir well and season with salt to taste. Set aside.
4. After 15 minutes, remove the cauliflower from the oven. Spoon about 3 tablespoons of the oyster butter directly over the cauliflower, spreading it as evenly as possible. Return the cauliflower to the oven for another 10 minutes to allow the butter to melt and  the florets to brown.
5. When the cauliflower is soft to the touch and fragrant, transfer it to a large mixing bowl. Add 2 tablespoons of the prepared oyster butter and toss to coat. Stir in the lemon juice, dill, green onion, parsley, and Marcona almonds. Season with salt and pepper to taste.
6. Transfer to a serving dish and finish with a drizzle of olive oil, a sprinkle of fresh herbs, and a scattering of almonds. Serve warm.