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Posts Tagged ‘Roasted cauliflower’

This is delicious with a load of warm flatbreads for scooping up the baba ghanoush. To burn the aubergines place them directly onto gas rings turned up high, scorch for about 20 minutes, turning once. You will need to open all of the doors and windows but it is definitely worth it!

Wine Suggestion: A Spanish red was called for, but to be a little contrary we went to Roussillon: Roc des Anges’ Segna de Cor. A Grenache, Carignan and Syrah blend from the “young” vines of this estate which average only 40 years of age … they have some wonderful old vines in this part of the world and Marjorie Gallet has some of the best parcels scattered across the incredible landscape that is Catalan France. Exceptionally refined and smooth, with layers of spices, warm fruits and a core of salty stones and smokey earth. For an entry level wine this is truly exciting. Also a good match for the smokey aubergines, earthy lentils and tart pomegranate.

Smoky baba ganoush with roasted cauliflower, lentils & pomegranate – serves 4 to 6

  • 1 cauliflower, cut into florets
  • 2-3 tbsp extra virgin olive oil
  • 300g Puy lentils (or similar lentils)
  • 2 large handfuls of spinach leaves
  • a small handful of coriander leaves
  • ½ a lemon, juiced
  • 1 pomegranate, seeds extracted
  • pomegranate mollasses

FOR THE BABA GANOUSH:

  • 4 large aubergines
  • 4 tbsp tahini paste
  • 2 cloves of garlic, finely chopped
  • 1 lemon, juiced
  • 2 tbsp Greek yoghurt
  • 5 tbsp extra virgin olive oil

Preheat the oven to 200C.

Coat the cauliflower in olive oil and season well with salt and pepper. Spread over a baking tray and roast for 25-30 minutes.

To make the baba ganoush, put the aubergines directly over a gas flame on high, for about 20 minutes, turning once. When cool enough to handle, peel off the blackened skin and place the flesh into a large bowl. Break the aubergine flesh up with a fork, leaving it a bit chunky, then add the tahini, garlic, lemon juice, yoghurt and olive oil. Mix with a fork until well combined and season well with salt and pepper.

Bring a large pot of water to the boil and cook the lentils for 20-25 minutes until just tender, then drain.

Combine the roasted cauliflower, lentils, baby spinach, coriander, a drizzle of olive oil and a good squeeze of lemon juice and season well with salt and pepper. Serve with plenty of baba gaanoush on the side, scatter over the pomegranate seeds and drizzle with a few drops of the pomegranate molasses.

(Original recipe from Community by Hetty McKinnon, A Plum Book, 2014.)

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This pasta dish by Gizzi Erskine certainly packs a punch. Roasted cauliflower is a bit trendy at the moment but we don’t think we’ll tire of it and the additions of preserved lemon, chilli and cream makes a great combination.

Wine Suggestion: The Edetària via Edetana Blanc from DO Terra Alta, near Tarragona in Spain is an old vine Granacha Blanca (70%) with the remainder being Viognier. Wonderfully bright and pure with both an exotic lushness and cream on the palate as well as a blindingly salty, mineral finish. Bravo to the winemakers.

Roasted cauliflower, preserved lemon and chilli pasta – serves 4

  • 1 medium cauliflower, cut into florets, and the inner leaves
  • 100ml olive oil, plus 1 tbsp for roasting the cauliflower
  • 40g rye bread, blitzed into breadcrumbs (we used some stale sourdough which worked perfectly too)
  • 250g ditali pasta, macaroni, mezzi, rigatoni or orecchiette
  • 6 cloves of garlic, finely chopped
  • 1 dried chilli, crushed
  • 3 egg yolks
  • 200g sour cream
  • 80g Parmesan, grated
  • a large handful of flat-leaf parsley, leaves finely chopped
  • 2 preserved lemons, pips discarded and skin thinly sliced
  • grated zest of 1 lemon

Preheat the oven to very hot, about 260C/Gas 10 or as high as your oven goes.

Spread the cauliflower and leaves on a baking tray, drizzle over 1 tbsp of olive oil and sprinkle with 1 tsp of salt. Toss with your hands to coat in the oil. Roast in the hot over for 15 minutes, until cooked through and browned, a bit of charring is fine.

Meanwhile, heat half the oil in a small frying pan over a medium heat. Add the breadcrumbs and fry until crispy and golden, then drain on some kitchen paper and set aside.

Cook the pasta in lots of very salty water for a couple minutes less than the pack instructions, it will finish cooking in the sauce. Drain, and keep 100ml of the pasta cooking water in case you need to thin the sauce later.

While the pasta is cooking, heat the rest of the oil in a separate frying pan with the garlic and chilli and cook gently for 5 minutes, until softened, then set aside.

Whisk the egg yolks, cream and Parmesan together in a bowl. Put the pasta pan back over a medium heat and stir in the egg mixture, then the garlic and chilli oil, parsley, preserved lemon, lemon zest and plenty of black pepper. Mix for a couple of minutes until the sauce thickens slightly, check for seasoning and stir through the roasted cauliflower. You can loosen a little with the reserved pasta cooking water if needed. Serve on warm plates with the crispy breadcrumbs sprinkled over and a little extra Parmesan if you like.

(Original recipe from Restore by Gizzi Erskine, HQ, 2020.)

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Spiced Cauliflower Roast

We try to eat fairly light mid-week with an emphasis on veg and not too many carbs. It’s much easier in the summer when the nights are bright and we don’t crave comfort food the same way.

Today is the first Monday of June, it’s been grey and lashing with rain all day and it feels far from summery, but we live in hope. So there is loads going on in this roasted cauliflower dish – hot chilli, cooling yoghurt, sour pomegranate, fresh herbs and crispy chickpeas. Just what we needed.

Wine Suggestion: A great match is the mildly unfashionable, but very beloved by wine enthusiasts, Mosel Riesling. For simplicity the Dr Loosen Estate Riesling which balances a lighter body with a good depth and personality; light alcohol and body but a dancing, full flavour.

Spiced Cauliflower Roast – serves 4

  • 50g butter, softened at room temperature
  • 2 tsp chilli flakes
  • ½ tsp sumac
  • ½ tsp allspice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 cauliflower (about 1kg)
  • 2 x 400g tins chickpeas, drained and rinsed
  • small bunch of flat-leaf parsley, chopped
  • small bunch of coriander, chopped
  • small bunch of mint, chopped
  • 1 red onion, very finely chopped
  • 200g cherry tomatoes on the vine
  • 50g pine nuts, toasted
  • pomegranate molasses

FOR THE FETA DRESSING:

  • 100g good-quality feta
  • 100g Greek yoghurt
  • juice of ½ lemon

Heat the oven to 220C/200C fan/gas 7.

Beat the butter and spices with a wooden spoon in a small bowl.

Trim the outer leaves of the cauliflower and remove the very bottom of the root but not all of it as it will help hold it together. Bring a large pan of salty water to the boil. Cook the cauliflower for 3-4 minutes to soften slightly, then gently remove from the water and onto a baking tray.

Scatter the chickpeas around the cauliflower. Rub the cauliflower with the spiced butter, dot a little butter over the chickpeas and season everything. Roast in the oven for 35 minutes or until the cauliflower is completely tender and the chickpeas crispy.

Meanwhile, make the feta dressing by whisking the feta and yoghurt together in a large bowl until creamy. Add the lemon juice and whisk again, then season. Chill in the fridge until needed.

Remove the cauliflower and chickpeas from the oven and transfer the cauliflower onto a plate. Mix the remaining ingredients except the pomegranate molasses, with the warm chickpeas on the tray. Arrange the chickpeas on a platter and put the whole cauliflower on top. Spoon over the feta dressing and drizzle with a little pomegranate molasses to serve.

(Original recipe from BBCGoodFood)

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