Spicy Whole Roasted Cauliflower with Coconut Dipping Sauce

It’s time.

 Time I started a plant based recipe page.

 The lovely Mr G and I go more plant based about three times a week, so I’ve a lot of recipes we keep coming back to.

 Using the phrase “Plant based” is sort of a buzz word right now, a way of getting into the sexy food hall of fame.

 I do believe the way forward for eating is more plant based, good for the planet, ethical etc.

But whatever your reason for being on this page, first of all thank you, and secondly, stay and enjoy the ride as I post some tasty food recipes.

 Plant based or not, the recipes I’m going to post here are all real food.

By that I mean the recipes are on here only because my family, myself or my friends have tried them out and given me a thumbs up.

 So, let’s get on with the first one, Spicy Whole Roasted Cauliflower with Coconut Dipping Sauce.

 This has been a favourite for me and the lovely Mr G for a while now, I’m sure before cauliflower became the “seen everywhere” go to vegetable.

 I made this for the first time in Cincinnati. Wow, that has got to be over 7 years now, blooming heck.

 One of the things I miss about living in the States is the choice of vegetables at my local Krogers.

Rows and rows of amazing water glistening vegetables, wild mushrooms galore and so much more.

 I’d like to say that this sort of vegetable booty is easy to get where I live, but not unless I take a 30 minute truck to a supermarket that charges a top rate for this sort of booty.

Do you know the ones I mean?

 Or find a farmer’s market that I can go crazy in, again right now, not a thing I can find, I can’t get the selection.

 What a first world problem Ha ha.

 I love cauliflower, I mean really love it.

I love it so much, that even if I don’t need to use it in a recipe, I’ll probably just prepare some just so that I can eat it on the side.

Or roast some with my favourite herbs and spices, so that I can have it cold the next day in a home-made flat bread.

I know the lovely Mr G fills his lunch box with leftover roasted cauliflower given half the chance.

 We don’t call it left overs in our house, we call it, next day’s meal

 This roasted cauliflower is perfect to eat hot or cold, so don’t be afraid to buy yourself a bigger cauliflower than you would normally need for the meal and enjoy it in lots of ways for the next day’s meal.

I couldn’t resist using Linda Bloomfieds manufactured plate, in very subtle green, to serve it on. It looks so pretty with the sauce running over the plate. I did have to resist having a finger dip :) If you want to see more of her amazing pretty ceramics, go over and have a browse.

 Go on, give it a go.

 Enjoy your sweet life

 Spicy Whole Roasted Cauliflower with Coconut Dipping Sauce

Spicy Cauliflower. Roasted, covered in Coconut sauce & looking pretty on a Linda Bloomfield plate

What You Need

• 1 Cauliflower – Washed & Leaves removed – See Tip Box

• 1 Tin of Full Fat coconut milk – Cream separated from liquid – See Tip Box

• 3 large cloves of garlic - crushed

• 1 red chilli finely chopped – seed in or out is your choice

• ½ teaspoon of dried cumin

• ½ teaspoon of dried turmeric

• 1/2 tablespoon of paprika plus 1 teaspoon for sauce

• ½ teaspoon of curry powder – level of heat is your choice

• 1 inch of fresh ginger  

• Large bunch of fresh parsley

• Large bunch of fresh coriander

• 1 tablespoon tahini

• 1 tablespoon of plain flour

• Fresh ground black pepper -to taste

• Maldon salt – to taste

Cauliflower covered in the spicy coconut marinade

• How It’s done

  • Heat the oven to 180c – See Tip Box

  • Put the prepared cauliflower onto a baking tray or oven proof dish.

  • Except for 1 teaspoon of the paprika, 1 tablespoon of tahini, the coconut milk liquid, and a small bunch of the fresh herbs (set these aside for later), Gather all of the ingredients and put them into a food processor.

  • Blitz until you have a smooth paste.

  • Massage about half of the marinade onto the cauliflower- See Tip Box

  • Place the tray into the hot oven and roast for about 45-60 minutes until fork tender and cooked right through but not mushy. – See Tip Box

    Sauce 

    • Pour the remaining marinade into a small saucepan, stir in the flour, 1 teaspoon of the paprika, tahini and coconut milk liquid.

    • On a low heat, heat the sauce until it becomes thick (about 10 minutes). - See Tip Box

    • Let the sauce cool to room temperature pour over the cauliflower and serve with the warm cauliflower

Creamy, Spicy Coconut Sauce

Tip Box

•  Cauliflower leaves – a) Don’t throw these away, I can never understand it when people do this. If you like cabbage, or other green leafy veg, you’ll like these too. Wash and slice thinly to use in stir fries, for cauliflower soup, use as an ingredient in a green sauce Verde and more.

b) When massaging in the marinade don’t forget all those gaps

• Cooking – All ovens vary – so adjust cooing times accordingly.

• Sauce – Keep stirring the sauce so that it doesn’t clump, go lumpy or burn.

• Coconut Milk- To separate the thick cream from the liquid, store the upside down in the fridge overnight. When ready to use, open the tin and pour the liquid in to a bowl for later, and place the thick cream in to a separate bowl

• Chilli – As with the curry powder, how much of this you choose to put in is up to you. And how hot you want it.  Remember, seeds equal heat

All served on a beautiful Linda Bloomfield plate