Kali, one half of the duo behind our latest pop-up Palm Greens, has dropped her recipe for a knockout plant-based centrepiece that suits any occasion. A whole cauliflower is marinated with smokey ancho chilli and coconut yoghurt, and served with a carrot puree and acidic quick carrot pickle.
Try for yourself below.
Marinated roast cauliflower
1 large cauliflower
1 tbsp ground ancho, buy ground or toast and grind whole ancho in a spice grinder or blender 1 tbsp smoked paprika
1⁄2 tbsp. ground cumin
1⁄2 tbsp rapadura sugar
2 tbsp coconut yoghurt or cream
1 tsp salt
2 tbsp rapeseed or coconut oil
2 whole guajillo chiles
100ml olive or rapeseed oil
1.5 tsp salt
Quick pickle onion and coriander salad
You can switch out onion for finely sliced radish or beetroot and coriander for other soft herbs.
1 small red onion
Juice 1⁄2 lime
Handful picked coriander
1) Wash the cauliflower and trim the base so it can sit upright, I like to keep the leaves on. Steam in a steamer or use a large pan with an about 200 ml of water. Place the lid on, bring the water to the boil, turn down and steam for 25 minutes. While the cauliflower is cooking, mix the marinade ingredients.
2) When it’s ready remove the cauliflower from the pan. Using the back of a spoon, smear the marinade all over. Marinate for 30 minutes to an hour. Pre heat the oven to 210c. Place the cauliflower on a roasting tray lined with parchment paper. Bake for about 40 minutes until tender and has a rich deep colour, you can test the inside using a skewer or a sharp knife. While the cauliflower is cooking, make the carrot puree.
3) Wash and cut your carrot into equal sized pieces. Place in a medium sauce pan with 350ml water and steam for about 20 minutes, until tender, testing again with a sharp knife or skewer. While the carrots are cooking, toast the guajillo in a small pan on low heat for 30 seconds each side, they should puff up slightly, be careful not to burn them or they’ll be bitter. When the carrots are ready, blend with the rest of the ingredients for about a minute in high speed blender. You should have a silky smooth puree, taste for seasoning.
4) To make the quick pickle onion, finely slice the onion, squeeze over lime juice and a pinch of salt. Set aside for a few minutes until it changes colour, it should become brighter and soften. Mix with the coriander.
5) When you’re ready to serve, heat the carrot puree in a saucepan on low heat. Create a bed of carrot puree on a plate and place the cauliflower on top. You can either do this as a centre piece or individual plates. To do this, cut the cauliflower into quarters, divide the carrot between four plates and place each piece of cauliflower on top. Finish with the coriander pickle salad garnish.