This recipe is based on one by the excellent Thomasina Miers. I saw it featured in a newspaper weekend section, and as a cruciferous fiend couldn't get it out of my head. Cauliflower seems to be the new kale at the moment. What's basically a bit of an old-fashioned vegetable is having what can only be described as a second coming. Which is great news as this brassica has a much milder, nutty taste than some of its siblings (brussels sprouts I'm looking at you). Rather like the mighty aubergine, it's also great at acting a bit like a sponge - with the ability to soak up any strong flavours and nicely offset spicy flavours. Just be sure to roast or sautee cauliflower. whatever you do don't boil it....
What's the A to V?
As a member of the cruciferous family, cauliflower is a good source of choline, and is high in vitamin C as well as containing decent levels of vitamin B9 (folate) and vitamin K. As for the almonds in this recipe, nuts are a powerhouse of minerals such as magnesium and manganese, not to mention vitamin E.
Ingredients (serves 4):
1 cauliflower
3-4 tbsps of olive oil or truffle oil (for a more indulgent dish)
1 tsp of garlic salt or garlic paste
1 tbsp of paprika
1 tbsp of turmeric
75ml of water
For the red pepper sauce
100g of almonds (or pecans)
3-4 red peppers
1 tsp of sea salt
1 tbsp of pomegranate molasses
2 tbsps of olive oil
1 garlic clove
1 tsp of cumin or cumin seeds
Drizzle of balsamic vinegar
Generous twist or two of pepper
Serve with....
Tahini & a generous sprinkling of finely diced coriander and mint
Method
Preheat the oven to 200 degrees.
Halve and deseed your red peppers, place on a baking tray, and roast for 10-15 minutes until soft and starting to blacken.
Meanwhile, place your cauliflower in a large casserole dish (separating out the leaves slightly) and dress with the olive oil and spices. Be sure to get your hands messy here and rub everything in properly. Pour the water into the bottom of the pan, and place in the oven with the lid on for 35 minutes.
Once the time has passed, remove the lid and roast uncovered for another 15-20 minutes, although this will very much depend on what oven you're cooking this in. Your knife should slice straight through the cauliflower and things should look well browned but not burnt.
While the cauliflower is cooking, make the sauce. In a blender, mix the nuts and salt until everything has the consistency of breadcrumbs. Add your peppers, garlic and the rest of the ingredients and pulse until you have a smooth-ish paste.
Serve with tahini (lots of!), hummus, and couscous for a next level vegan main.