08 Aug Roasted Cauliflower
Roasted Cauliflower, cauliflower fritter, cauliflower, hummus, warm broccoli tabouleh, pumpkin seeds, radish.
- large cauliflower head
- Olive oil
- Salt & Pepper
Slice the cauliflower head through the Centre into a cauliflower “steak”.
Keep the offcuts for the Hummus.
Season with salt and pepper and drizzle with oil.
Seer the cauliflower steaks on a hot griddle and roast in the oven at 190 degrees Celcius until just tender.
- Cauliflower florets
For the batter
- 1/2 cup cake flour
- 1/2 cup corn flour
- 1tsp cumin seeds
- 1tsp baking powder
- Water to create a thin batter.
Mix all ingredients to create a smooth batter.
Cut small florets of cauliflower and dip into the batter and fry in shallow oil until golden.
- Chickpeas (cooked)
- Tahini Paste
- Lemon Juice
- Salt and Pepper
We use dried chickpeas for the texture. You can use tinned if time is limited.
Blanch the leftover cauliflower until just tender and add to a blender.
Add the cooked chickpeas, 1 garlic clove, tahini paste, lemon juice, salt and pepper.
It is totally up to your personal taste to add as much or as little lemon, garlic and tahini.
Blend to a smooth paste and reserve.
- 1 head of Broccoli
- Olive Oil
Keep a few broccoli florets whole to add on top
Finely shave the remaining florets of a head of broccoli (you can also place florets in a food processor). Blanch for a few minutes. Keep aside.
Prepare the paste: parsley, blanched broccoli and olive oil. Blend to a smooth paste.
Add the steamed couscous and the whole broccoli florets.
To plate up:
Smear the hummus in the plate. Add some broccoli tabouleh with broccoli florets on the side, place the cauliflower “steak” on the hummus and garnish with the fritters, fresh radish slices and pumpkin seeds.
By Glen Carlou Executive Chef Johan Stander