Whole Roasted Cauliflower
I adore making this dish. It is probably one of my favourite go-to recipes to cook during the week. Also, there are a lot of shortcuts you can take to suit your needs. For example, if you haven’t got all these ingredients to make a dashi broth that’s fine, because all you need is salted water to make this cauliflower dish taste amazing! You can substitute the dried ingredients for stock if you like as well. Always remember that every cauliflower is different, everyone’s oven is different and everyone prefers different styles of cooking. So, adjust the recipe where you want and make it your own.
Ingredients (Number of serves: 4)
- 1 Large Cauliflower with most of the leaves on if possible.
- 10gms dried shiitake,
- 5gm Kombu (optional)
- ½ brown onion roughly chopped
- 3 cloves of garlic crushed
- big thumb of ginger roughly chopped
- 1 bunch of parsley – leaves only,
- 2 cloves of garlic,
- 1 lemon, zest and juice,
- 100ml olive oil,
- salt and pepper to taste
- 200gms fine bulgur wheat (can use couscous)
- 15ml olive oil
- 3gm salt
- 300ml boiling water
- handful cashews lightly roasted
- handful small golden raisins
- 100ml vegetable oil
For the Dashi stock, roughly chop the onion and garlic and throw into a pot. Add the dried shiitake, ginger, Kombu and the salt then lay the cauliflower on top. Fill the pot up with water until it covers the cauliflower. Put the pot on high heat on the stove, once it has come to a boil lower to medium heat and cook for 15 to 20 minutes or until the curds of the cauliflower are jiggling. If you haven’t got a pot tall enough then turn the cauliflower stalk facing up and put a lid on.
Take the cauliflower out of the pot and let cool for 10 minutes in the fridge. Once cooled, place the cauliflower in the pre-heated oven and roast for approximately 20 minutes or until darkened, and leaves crunchy. Take it out of the oven and let rest until ready to serve.
To begin the green sauce: Peel the skin off the garlic and place in cold water, bring to the boil. Boil the garlic for 1 minute, strain out the water and then repeat 1 more time. The reason for this is it stops the sharp burning heat of the garlic and creates a lovely mellow flavour.
In a mortar and pestle (or a blender). Add the garlic, parsley leaves, salt and pepper and pound of blend to a paste then add the lemon juice and zest. Add the olive oil slowly and blend or pound it all together to make a loose dressing
To prepare the grains, put the bulgur wheat in a cover-able bowl and mix olive oil and salt through the dried bulgar until it’s all coated fully. Pour the boiling water in with the bulgur wheat and cover. Let sit for 10 min then take the lid off and fluff up with a fork.
Heat the vegetable oil in a heavy based pan until smoking. Once the oil has hit temperature throw in the raisins. They will puff up and go quite light then dark. Pull them out with a slotted spoon when they hit a dark colour.
Roast the cashews in the oven for a few minutes until nice and toasty and pour the nuts and raisins in with the bulgur and mix.
On a serving plate, place as much bulgur wheat as you like or alternatively serve it in a separate bowl. Place the whole or a half or quarter of the cauliflower over the bulgur wheat and then at the table, pour the green sauce and your done.