Add a world of flavor to your cauliflower dish using the three variations below: miso ginger, tandoori, or Middle Eastern.
2 tablespoons neutral cooking oil, plus extra for greasing
salt and freshly ground black pepper
1. Preheat the oven to 400ºF.
2. Cut the cauliflower into 1 1/2-inch florets, halving any large pieces. Place on a greased baking sheet, season, and drizzle with the oil. Roast for 15 minutes (or 5 minutes for Miso ginger cauliflower).
3. Continue, following the method for your chosen flavoring (1–3) below.
1. Miso ginger
Prep time: 15 MINS Cook time: 25 mins
2 teaspoons white or yellow miso paste
2 1/2-inch piece of fresh ginger, peeled and finely grated
2 teaspoons vegan mirin
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds
2 cloves of garlic
1/2 teaspoon salt
1 tablespoon maple syrup or agave nectar (or sugar)
2 tablespoons water
freshly ground black pepper
6 scallions, finely sliced, to serve
1. Prepare the cauliflower as above and roast for 5 minutes.
2. Mix together all the ingredients except the scallions.
3. Remove the cauliflower from the oven and coat with the miso mixture. Roast for another 10 minutes or until sticky-looking and beginning to brown.
4. Sprinkle with the scallions before serving.
Prep time: 15 MINS Cook time: 35 mins
1 shallot, coarsely chopped
2 cloves of garlic, coarsely chopped
1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
juice of 1/2 lemon
1/2 teaspoon fennel seeds
seeds from 4 green cardamom pods
seeds from 1 black cardamom pod
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
2 teaspoons paprika (hot if you want spice, or sweet if not)
a generous pinch of ground turmeric
1/3 cup coconut yogurt
1 1/2 small handfuls of fresh cilantro, chopped
tzatziki (see page 230)
1. Preheat the oven to 425°F.
2. Before roasting, blend together all the tandoori ingredients in a food processor or blender.
3. Coat each floret in the tandoori marinade. Place on a greased baking sheet, drizzle with the oil, and roast for 35 minutes, turning twice, until the edges are beginning to char, the marinade is darkening, and the flesh is tender.
4. Serve with cilantro, tzatziki, or minted yogurt.
3. Middle Eastern (pictured above)
Prep time: 15 MINS Cook time: 25 mins
2 tablespoons dukkah
2 tablespoons harissa
1 teaspoon lemon juice
1 teaspoon neutral cooking oil
1 teaspoon water
a small handful each of fresh mint, cilantro, and parsley, leaves coarsely torn
1/4 cup tahini dressing
seeds from 1/2 pomegranate
1. Roast the cauliflower (see opposite).
2. Remove the cauliflower from the oven, sprinkle over the dukkah, and stir to coat. Roast for another 10 minutes. (This can be cooked in batches, because the undressed, roasted cauliflower will keep in a sealed container in the refrigerator for up to 3 days.)
3. Meanwhile, mix the harissa, lemon juice, oil, and water together to make a dressing.
4. Place the roasted cauliflower on a serving plate and sprinkle over the herbs. Drizzle with the harissa and tahini dressings and sprinkle with the pomegranate seeds. Serve either warm or at room temperature.
Recipe excerpted from Leon Fast Vegan by Rebecca Seal, Chantal Symons & John Vincent. Copyright 2019 Hachette Book Group.
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