Supplies
- 1 whole Cauliflower
- Drizzle of honey
- 50g hazelnuts
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 2 tbsp sesame seeds
- Pinch of cinnamon
- 3 tbsp Yoghurt
- ½ clove of garlic
- Pickled veg
- Mint/coriander
Steps
- Remove the leaves and some of the stem from the cauliflower and keep to one side.
- Split the cauliflower in half, drizzle with oil, salt and pepper, and roast in the oven 180c for 30-40 minutes. Remove from the oven drizzle with honey and whack back in the oven until caramelised.
- Season yoghurt with salt, pepper and lemon juice. Smear on the base of the plate - top with cauliflower, pickled veg and fresh herbs.
Supplies
- Cauliflower stem, leaves
- 1 Red onion
- 50/50 vinegar & water
- Sprinkle of sugar and salt
- Coriander seeds
Steps
- Slice the stem, leaves and red onion nice and fine.
- Heat the vinegar, water, sugar, salt and coriander seeds in a pan until sugar is dolsoved.
- Turn off the heat and add the cauliflower and onion.
Supplies
- Cauliflower scraps
- Red onion
- Gram flour
- Water
- 1-2 tsp Curry powder
- Veg oil for frying
- Seasoned yoghurt as above
Steps
- Shred your cauliflower and red onion and put in a bowl.
- Mix the gram flour with salt, pepper and curry powder in a bowl and toss through the veg.
- Slowly add water while mixing/scrunching with your hands until the veggies are coated and start to stick together.
- Roughly shape the veggies into small patties, carefully drop in a pan with oil and shallow fry for 1-2 minutes until golden brown.
- Drain and put on some kitchen roll and serve with seasoned yoghurt.
Supplies
- Cauliflower cross section
- Olive oil
- Salt & pepper
- Small bunch parsley
- Small bunch coriander
- 2 garlic cloves
- ½ red onion
- Lemon
- Olive oil
- 1 tsp Smoked paprika
- 1 tsp cayenne pepper
- ½ tsp cumin seeds
- 1 tsp saffron
- Pinch of cinnamon
Steps
- Cut the cauliflower through the middle to reveal a cross section of the cauliflower (Steak), pan fry in olive oil until you get some nice colour, flip and pop in the oven 180c for 15-20 minutes until tender.
- For the chermoula
- Roughly chop parsley and coriander and put in a bowl with grated garlic, finely diced red onion lemon juice and enough olive oil to make a wet sauce.
- Toast the cumin seeds and saffron in a dry pan, then grind to roughly powder.
- Add all the spices to the bowl and season to taste.
Supplies
- Cauliflower leaves, stem, florets (Scraps)
- Kale/Brussels sprouts
- Carrots
- Chili
- Raisins
- Fresh herbs
- Cumin seeds
- Coriander seeds
- Fennel seeds
- Garlic cloves
- Olive oil
- Nuts and seeds
Steps
- In a pan add the spices to a dry pan and gently toast until they start to pop and crack. Take off the heat and add olive oil and sliced garlic and set to one side.
- In a food processor roughly blitz your chosen veggies and fresh herbs to a rough crumb.
- Mix through raisins and spiced oil then season to taste.
- Pile into a bowl and top with toasted nuts or seeds.