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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


Roasting is not all about the meat. There are some great things you can do with vegetables as well. Char-grilled cauliflowers make a fantastic alternative roasted meal. A friend gave me the pickled green walnuts to balance of the dish.

roast cauliflower 01



1 head of cauliflower

Olive oil

Pumpkin – peeled and cut into roasting chucks

2 cloves of garlic

2 carrots – peeled

65 grams unsalted butter

½ cup almond meal

100 ml cream

Salt & pepper to taste

Pickled Green Walnuts – sliced


  1. Pre-heat oven to 200C

  2. Place the pumpkin, carrots, and cloves of garlic on a roasting tray. Sprinkle ½ a cup of olive oil on to the top of the vegetables. Roasted in a hot oven for 1 hour or until cooked through.

  3. Once the pumpkin, carrots, and garlic are cooked to soft, puree in the food processors. I would then press the mixture through a sieve to make the mixture really smooth. Put aside until needed.

  4. Slice the cauliflower into 4 'steaks'. This is done by slicing through the cauliflower from the top of the plant through to the core.

  5. Heat a char grilling pan until smoking hot. Brush with a little olive oil to stop the cauliflower sticking. Place the cauliflower steaks on the chargrill for 5 minutes per side to make chargrilled lines in the vegetable.

  6. Place the cauliflower steaks in a hot oven for 6 minutes to finish cooking through.

  7. While the cauliflower is cooking, melt butter in a medium saucepan. Add cream and heat through. Stir in pumpkin puree and almond meal. Season to taste with salt and pepper. roast cauliflower 02

  8. To serve place pumpkin puree on a plate. Top with chard cauliflower steak and scatter with pickled walnut slices.


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