Roasted cauliflower
Serves 6
- 1 large cauliflower, cut into florets
- 30 ml (2 tbsp.) olive oil
- 30 ml (2 tbsp.) tahini (sesame seed puree), get it in supermarkets and at health shops)
- 10 ml (2 t) lemon juice
- 15 ml (1 tbsp.) honey
- 1 clove garlic, chopped
- 60ml (¼ cup) olive oil
- Preheat oven to 200 ° C. Roast the cauliflower with the olive oil and season with salt and pepper. Cover with foil and bake in the oven for 12-14 minutes. Remove the foil and bake for another 15 minutes until cooked and golden. Blend the cauliflower in a food processor with the tahini, lemon juice, honey, garlic and 60ml olive oil until smooth. Season to taste.
Pickled cauliflower
Serves 6
- 5 ml (1 t) coriander seeds
- 5 ml (1 t) mustard seeds
- 2.5 ml (½ t) cumin seeds
- 250 ml (1 cup) white wine vinegar
- 60 ml (¼ cup) sugar
- 5 cloves garlic, crushed
- 2cm piece ginger, sliced
- ½ onion, sliced
- 15 ml (1 tbsp.) salt
- 5 ml (1 tbsp. black peppercorns
- 1 cauliflower, thinly sliced
- Add the coriander, mustard and cumin in a medium skillet over medium heat. Fry for 2-4 minutes.
- Add the vinegar, sugar, garlic, ginger, onion, salt and pepper. Bring to a boil. Remove from heat.
- Put the cauliflower in a glass bottle that seals. Pour the brine mixture over it. Allow to cool to room temperature. Keep in the fridge.
Tempura cauliflower
Serves 6
- 115g plain flour
- 35g cornflour
- pinch of baking powder
- pinch of salt
- 1 egg
- 250 ml (1 cup) of soda water
- 1 cauliflower, cut into florets
- 125 ml (½ cup) cake flour, to cover dip the cauliflower in
- oil for deep-frying
- Sift the flour, corn starch, baking powder and salt. Beat the egg and soda water in but do not overwork, the mixture should be a little lumpy.
- Heat the oil over medium heat. Dip the cauliflower in the flour and then in the tempura mixture. Deep fry for 5-10 minutes or until golden brown and crisp.
