Recipe Cauliflower Wedge with Cauli Puree & Pomegranate Molasses
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A new take on the very popular cauliflower steak — this roasted cauli wedge is generously sauced up by a rich, creamy, cauli sauce. Is that even kosher, you ask?! … It is, we checked.
You will need
Serves 4
- 1 cauliflower with leaves attached
- Pinch salt & pepper
- 60ml vegetable oil
Sauce
- 1/4 cauliflower
- 100–200ml oat milk (or plant milk of choice)
- 1 bay leaf
- 2 thyme sprigs
- 2 garlic cloves
- Splash of water
- Pinch of salt
- 25g panko bread crumbs (gluten-free if required)
To serve
- 1/2 teaspoon cumin seeds
- 1 pomegranate, seeds
- 30g hazelnuts, toasted and roughly chopped
- 1 bunch chives, finely chopped
- 20ml pomegranate molasses
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 200°C.
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Step 2
Remove the leaves and quarter the cauliflower. Along with any other florets that may have come off, trim a few of the bottom pieces of cauliflower off so you essentially have 4 quarter-heads of cauliflower and a handful of smaller bits and pieces (stem pieces are welcome!).
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Step 3
Heat vegetable oil over a heavy–based baking tray and place down the quartered cauliflower on cut sides; season with a pinch of salt and pepper. Once lightly coloured, add a splash of water to the pan and cover with foil — loosely, so that some of the steam can escape. Put in the oven and cook for 15–20 minutes, or until the cauliflower is tender.
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Step 4
To a saucepan, add the smaller bits and pieces of cauli, half the oat milk, 1 clove of garlic, bay leaf and thyme. Cook on medium-low with the lid on until the cauliflower is super soft. If it looks like its drying out too much, add a little more oat milk.
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Step 5
Finely chop 2 of the reserved cauliflower leaves to resemble the size of bread crumbs (the rest of the leaves will last for ages in the fridge — chop and add to soups and stews!). In a frying pan with a dash of oil, toast the bread crumbs and chopped leaves until golden brown.
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Step 6
Once the cauli pieces in the saucepan are tender, remove the bay leaf and thyme from the sauce mix and pour it all into a blender with the toasted breadcrumb mixture — blitz until super smooth. Add more milk if the mixture is too thick. Taste and season with salt.
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Step 7
Spoon the creamy cauliflower sauce onto plates, flatten until smooth, and place the roasted quarter-cauliflowers in the centre. Top with cumin seeds, pomegranate seeds, chopped hazelnuts, chopped chives and a drizzle of pomegranate molasses.
Recipe: Simon Toohey
