Whole cauliflower roasted with coconut

Whole cauliflower roasted with coconut

Ingredients

For the coconut paste:
4 spring onions, roughly chopped
1 green chilli, deseeded and roughly chopped
1 small bunch cilantro, stems and leaves separated, leaves for sprinkling over cauliflower, stems roughly chopped
4 cloves garlic, peeled and roughly chopped
1 inch root fresh ginger, peeled and roughly chopped
2 tsp ground turmeric or 1 cm fresh turmeric, peeled and roughly chopped
1 tbsp cumin, toasted
1 tbsp coriander seeds, toasted
400 ml coconut milk

For the coconut cauliflower:< br> 500g baby potatoes, larger ones halved
1 large cauliflower (about 750g)
4 kaffir lime leaves
4 tbsp coconut oil
Juice of 1 lime
1 scoop 1 tsp coriander seeds, with pestle and Mortar or rolling pin crushed
100g kale, washed
2 red chillies, deseeded and finely chopped, plus 1 additional, sliced, for garnish (but e s is optional!)
Salt and freshly ground black pepper

Method

1. Preheat oven to 200°C/180°C fan/speed 6.

2. First prepare the coconut paste. Using a food processor or hand blender, blend the spring onions, green chiles, coriander stalks, garlic, ginger, turmeric, cumin and coriander seeds with half the can of coconut milk until a coarse paste forms.

3 . Bring a large pot of water to a boil, add the potatoes and cook for 15 minutes or until a sharp knife cuts through easily. Drain and set aside.

4. Place the cauliflower in a deep roaster and pour the remaining coconut milk over it. Sprinkle the kaffir lime leaves over the coconut milk. Rub 1 tablespoon of coconut oil over the cauliflower and season well with salt and pepper. Then use a spatula or spoon to rub the spice paste over the cauliflower and work it into every crevice of each flower. Squeeze the lime juice over the cauliflower. Cover the pan tightly with aluminum foil, place on the middle shelf of the oven and roast the cauliflower for 20 minutes.

5. Meanwhile, in a separate shallow dish on the top rack of the oven, heat the remaining 3 tablespoons of coconut oil over the cauliflower for a few minutes. Carefully remove the pan from the oven, place the potatoes in the hot oil in a single even layer and mash them with a potato masher to split their skins. Scatter the mustard and coriander seeds over the top, season well with salt and pepper and roast on the top rack for 45 minutes until the potatoes are crispy and browned all over.

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6. After the cauliflower has roasted for 20 minutes, remove the foil and brush the top with the bubbly, flavored coconut milk from the can. Cook, uncovered, for an additional 25 to 30 minutes, until the top of the cauliflower is crisp and charred.

7. When the hash browns are cooked, remove the can from the oven, sprinkle the kale and chopped red chiles over the potatoes, and toss to coat with the flavored oil. Roast for 5 minutes, until kale is just beginning to wilt but is still light green.

8. Remove the kale and potatoes from the pan with a slotted spoon and arrange on a large platter. Place the cauliflower in the center of the plate and pour over the bright yellow liquid from the pan. Scatter the reserved coriander leaves on top. At the table, cut the cauliflower into large wedges with a serrated knife and garnish with the hot pepper strips if you want it extra spicy.

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