My vegcentric take on a firm favourite.
This recipe serves 4 people.
for the Coronation Cauliflower
3 tablespoons olive oil
1 red chilli
small hunk of ginger
small hunk of turmeric
1 heaped teaspoon toasted and ground cumin
1 heaped teaspoon toasted and ground coriander
salt & pepper
2 tablespoons olive oil
2 brown onions
2 heaped teaspoons curry powder
2 tablespoons sultanas
2 tablespoons flaked almonds
for the Rice Salad
1 cup cooked wholegrain or wild rice
1 green pepper, finely diced
1 mango, finely diced
8 spring onions, finely sliced
large bunch of parsley, finely chopped
large bunch of coriander, finely chopped
4 tablespoons olive oil
2 limes, juice only
salt & pepper
for the Tahini & Kefir Sauce
90g or 3 heaped tablespoons tahini
90g or 3 heaped tablespoons kefir
1 tablespoon live cider vinegar
salt & pepper
45g olive oil
Cut the cauliflower into flourettes; including the stalk is great, simply trim away the exterior if it’s a little tough.
Preheat the oven to 220 degrees.
Finely chop the chilli, peel and finely grate the ginger and turmeric. Combine these with the toasted and ground spices and the olive oil to make a spice paste.
In a large mixing bowl rub this spice paste all over the cauliflower (wearing gloves if possible..!), or perhaps use two spatulas. Either way, fully coat all the cauliflower with the spice paste and then transfer onto a baking tray lined with parchment paper. Scrape any leftover spice paste from the bowl onto the cauliflower.
Roast for 12 minutes. Ideally the cauliflower will char but retain a good bite. Simultaneously toast the flaked almonds on a separate tray for 3 minutes, or until golden.
Meanwhile, prepare the other components.
Finely slice the onions into thin half-moons. Heat the olive oil in a saucepan and sauté over a medium heat. After 5 minutes add the curry powder and some salt and pepper, and stir. If they catch a little this is okay, the caramelisation will add depth of flavour. After 15 minutes they should be totally soft, possibly crispy in places, and smelling divine. Add the sultanas and take off the heat.
The salad is a simple case of good chopping and mixing well. Dress generously with olive oil and lime juice, zest too it you like, and transfer into a salad bowl or serving dish.
The tahini & kefir sauce can be made in a small jug blender, or by hand with a whisk. The process is that of a mayonnaise. Combine the tahini, kefir, cider vinegar, lemon juice and seasoning in a blender jug or a mixing bowl. With the motor running, or whilst continuously whisking, slowly pour in the olive oil allowing it to emulsify with the base of the sauce. Check you are happy with the seasoning. This will keep in a jar in the fridge for a week or so and go with everything.
Spread a generous few dollops of the tahini sauce on your serving plate. Pile the Coronation Cauliflower mix high and proud, and scatter with the flaked almonds. Serve with the rice salads and any extra dressing in a small bowl at the table.