A recipe: Spiced roast cauliflower with kale and moghrabieh salad

 Last night we drove back from France after a week spent visiting family and reluctantly sampling from small vineyards of the Loire at hours most people would be ashamed to admit. After almost ten hours in the car the last thing I wanted to do was put any sort of effort into cooking, but a week of lining our arteries with cheese meant there was no way we could justify any form of takeaway. It had to be healthy. Seriously, seriously healthy. But without compromising on the taste; we were ravenous. We’d stopped by my sister’s place in Kent and raided her veg patch, relieving her of kale, cavolo nero, broad beans, lettuce, the works, but it was hard to muster any sort of enthusiasm for a mound of crunchy leaves at that stage in the evening. The numbers were practically dialing themselves. 
 
And then I saw the cauliflower.
 

I was awakened to the limitless possibilities of cauliflower on my recent visit to Aulis at Fera and decided to take inspiration. I floated the idea of roasted cauliflower.  My wife wasn’t so much unimpressed as offended. Outraged. Cauliflower couldn’t even support from the side, but as a main? Absolutely not. It couldn’t be done. But her resistance only stoked my fires, and she conceded, provided that I put a request out on twitter for recipe ideas. A halfhearted attempt to boost followers. None came. I was on my own. Not that that bothers me in the slightest. The results were sensational. The secret ingredient? A few cautious teaspoons of Turner and George BBQ Sauce (one of the best inventions of recent years) to add a bit of zing and balance the creaminess of the cauliflower. This tip was stolen direct from Dan Cox, Executive Chef at Aulis.

Serves 2

Ingredients
1 x Cauliflower
1x handful of kale, washed and shredded
1x handful of almonds, chopped
1 x handful of raisins, soaked in boiling water
1 x red chilli, finely chopped
1 x handful of parsley, chopped
1 x handful of coriander, chopped
250g moghrabieh or normal couscous
Olive Oil
Whole milk
Turmeric
Salt and Pepper
Chilli powder
Paprika
Mustard Seeds
Juice of 1 Lemon.
Good quality BBQ sauce (I recommend Turner & George)

  1. Preheat the oven to 220 degrees C. Cut the cauliflower into florets and divide into two batches. Put one batch in a roasting tin and toss with the olive oil, turmeric, salt and pepper, chilli powder, mustard seeds and paprika. Roast in the oven for 15 minutes or until al dente.
  2. Cook the moghrabieh according to packet instructions, drain and rinse under cold water. Combine with the kale, almonds, raisins, chilli, parsley and coriander. Add lemon juice and season to taste. You want it to be sharp but not too sweet – the cauliflower and BBQ sauce will do that.
  3. Chop the remaining cauliflower and put it into a small saucepan. Add enough milk to cover, bring to the boil and simmer until the cauliflower is tender. Transfer to a blender and whizz to a puree. Season to taste.
  4. Put a dollop of puree on each plate and add a couple of teaspoons of BBQ sauce, then rest the cauliflower on top. Sprinkle with a handful of chopped nuts or some pomegranate seeds if you fancy. Serve with the salad on the side.

An Actor Consumes dmca-badge-w150-2x1-03 A recipe: Spiced roast cauliflower with kale and moghrabieh salad

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