Roasted Cauliflower from Waygood

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Head chef Mina Tomas shares her head-turning signature dish, ‘Roasted cauliflower with burnt honey, feta, preserved lemon, and hazelnuts’, from Richmond meeting place, Waygood.

04 June 2024

Roasted cauliflower, burnt honey, feta, preserved lemon, hazelnuts

Serves 2 as a main course or 4 - 6 as a side serve 


1 small whole cauliflower 

1 whole lemon 

15g thinly sliced preserved lemon - rinsed, peel only 

60g crumbled feta 

2 tablespoons cauliflower puree (see recipe below) 

1 tablespoon pickled red onions (see recipe below) 

Honey dressing (see recipe below) 


1 tablespoon hazelnuts - roasted at 160 degrees for 10 minutes 

2 sprigs coriander 

2 sprigs dill 

2 sprigs parsley 

2 sprigs mint 

Burnt Honey:

100ml honey 

20ml cider vinegar 

60g olive oil 

1 tsp green peppercorns 

1 tsp Dijon mustard 

Pinch of salt 

Pickled Red Onions:

Prepare at least 24 hours in advance. Will keep for 2 weeks - refrigerate once opened. 

2 large red onions, thinly sliced 

150ml white wine vinegar or apple cider vinegar 

300ml water 

60g salt 

40g sugar 


Preheat oven to 200 degrees. 

Remove green leaves from cauliflower and cut the bottom edges so the cauliflower sits flat on a plate. 

Steam the whole cauliflower for 20 minutes. 

Roast in a 200-degree fan-forced oven for 8 minutes. . 

Cauliflower Puree:

Cut ¼ small cauliflower (florets and stems) into 5 cm pieces. 

Steam for 30 minutes. 

Drain, keeping the steaming liquid aside. 

Puree cauliflower, adding 50ml of the steaming liquid at a time until the consistency of smooth mashed potatoes is achieved. 

Season to taste with salt, pepper, and lemon juice. 

Burnt Honey:

Bring honey to a simmer for 30 minutes, stirring every 5 minutes. Maximum temperature: 160 degrees. 

Add the remainder of the ingredients and stir continuously until the dressing is totally emulsified - around 10 minutes. 

Pickled Red Onions:

Combine vinegar, salt, sugar, and water in a saucepan. Bring to a simmer. 

Pour the mixture over the thinly sliced onions. 

Place in a clean jar and set aside overnight. 

To Assemble: 

Place 2 tablespoons of warm cauliflower puree on the base of the plate. 

Top with the whole roasted cauliflower. 

Drizzle with 60ml burnt honey dressing. 

Top with feta, hazelnuts, preserved lemon, and sprigs of herbs. 


213 Swan Street, Richmond