Smoky Cauliflower ~ Smoky Roast Cauliflower on Creamy Cauliflower Garlic Mash
Smoky roast cauliflower steaks on a bed of super creamy cauliflower and smoked garlic mash – double cauliflower deliciousness. Scoop up with fresh bread.
This recipe is truly celebrating the cauliflower and testament to its versatility.
I think it’s one of the most versatile vegetables, in fact. Can you remember the days when the height of cauliflower cuisine was cauliflower cheese?
I do already have quite a few dishes containing my beloved vegetable here, but one more won’t hurt, right? What I love about this dish is that it proves that you can make a whole and absolutely delicious meal out of one head of cauliflower.
So here it is, smoky roast cauliflower steaks on a bed of super creamy cauliflower and smoked garlic mash–this is my kind of lunch! And you have to scoop up its creamy deliciousness with some flatbread, of course?
Here’s some of my other favourite cauliflower dishes!
Purple Sprouting Broccoli & Cauliflower Cheese Tart
Sweet Potato, Cauliflower and Peanut Stew
Roast Purple Sweet Potato & Cauliflower Soup
Crispy Coconut Cauliflower with Minty Peas & Pita
Smoky Cauliflower–Smoky Roast Cauliflower on Creamy Cauliflower Garlic Mash
For the roast veg
- 1 large cauliflower
- 1 tbsp olive oil
- 1/2 sea salt
- 1/2 chipotle chilli flakes
- 1 bulb smoked garlic–or standard of you can’t get it
For the mash
- The cooked cauliflower florets
- Juice 1/2 lemon
- 1 tsp sea salt
- 5 tbsp almond milk
- 2 tbsp olive oil
- 1/2 cup sunflower seeds
- Cherry tomatoes
- Sunflower seeds
- Cut cauliflower in half and cut one half up into florets. Cut the other half into thick steaks.
- Add to a large roasting pan with the oil, salt, chilli and whole garlic.
- Roast for 20 minutes on 180c, then check on the garlic–remove when it’s soft and oozing a little.
- Continue to roast the cauliflower for a further 15-20 minutes until the cauliflower is cooked and golden brown. Remove from the oven. Set aside the steaks.
To make the cauliflower mash
- Toast the sunflower seeds in a dry pan until slightly toasted (be careful not to burn)–set aside.
- Add the roast cauliflower florets, half the sunflower seed, lemon juice, salt, almond milk, olive oil and the roast smoked garlic to a food processor. Blitz until you get a creamy mash.
- Add the mash to a large serving plate, top with the roast cauliflower steaks, sunflower seeds and cherry tomatoes.
- Serve with warm flatbreads.