Cauliflower with Duck Fat and Caperberries
Many foods are improved with the addition of duck fat and cauliflower is no exception. The cauliflower soaks up the flavour, its edges crisp and brown nicely, and the fat imbues the dish with a lovely nuttiness.
Preheat the oven to 200C. Line an oven tray with baking paper. Toss cauliflower with duck fat and season generously with salt and pepper. Roast for 30 minutes until browning at the edges and tender.
To serve, place roasted cauliflower in serving dish, sprinkle with caper berries, herbs, lemon zest and a squeeze of lemon juice.
1 Cauliflower, cut into florets
1/4 cup Duck fat, melted
1/4 cup Caperberries
1/2 cup each Mint and Parsley leaves, shredded
Grated zest and juice of 1 lemon