Flame-roasted cauliflower florets

A simply yet flavourful preparation of cauliflower. Don't hold the blowtorch too close to the cauliflower for a even coloring.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Makes 200g.

Flame-roasted cauliflower florets

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







As needed:



Preparation method

  • Use a small knife to cut small florets from the cauliflower.
  • Use a brush to lightly brush the florets with oil.
  • Scorch the florets all over with a blowtorch.
  • Season to taste with salt.

Serving suggestions

  • As a component in a dish with scallops, French beans, cauliflower, and almond.
  • As a component in a dish with smoked cod, radish, and citrus crème.
  • Perfect in a dish with components of hazelnut, olive, and parsley.

Previous page