( SERVES 6 )
Note: when purchasing a cauliflower, take into consideration it will easily fit into your pot.
|70 g||Raw almonds|
|2 tsp||White miso paste|
|1 tsp||grated lemon zest|
|2 Tbsp||Lemon juice|
|1 Tbsp||Dijon mustard|
|1 Tbsp||Turmeric powder, plus ½ tsp extra|
|1 pinch||Cayenne pepper|
|½ tsp||Flake salt, plus ½ tbsp. salt extra|
|1||Cauliflower, whole, stem and leaves removed.|
|2 Tbsp||Marjoram, fresh, chopped|
|1 serving||Marjoram, to garnish|
- Pre heat oven to 190°C.
- In a blender blend until smooth the garlic cloves, almonds, white miso paste, lemon zest, lemon juice, Dijon mustard, ½ tsp of turmeric, cayenne and tahini, ½ tsp of flake salt with 180 ml of cold water. Remove from the blender and set aside.
- Bring a pot of water big enough for the cauliflower to be fully immersed in to the boil. Add the remaining 1 tbsp of turmeric to the water along with the remaining ½ tbsp of salt. Place the cauliflower in the salted turmeric water and simmer for 10 minutes. Remove the cauliflower from the water and transfer to a baking tray, stem side down.
- Once the cauliflower is cool enough to handle rub half the sauce into the cauliflower and then roast for 35 – 40 minutes until the cauliflower is tender.
- When the cauliflower has been roasted transfer to the centre of a large serving dish and cut into manageable pieces. Heat the remaining sauce and finally add the marjoram to the sauce and serve.
- Sprinkle over marjoram leaves to garnish.
See the match for Simon's cauliflower