Serves 2-4
Ingredients
For the roast cauliflower
- 1 medium cauliflower
- 1 tbsp smoked paprika
- 2 tbsp olive oil
For the tomato sauce
- 1 red onion sliced
- 1 tbsp olive oil
- 3 cloves garlic sliced
- 1 tbsp smoked paprika
- 1/2 tsp chilli powder or chipotle powder
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tin chopped tomatoes
- 2 tbsp sun dried tomato paste
- Sea salt and black pepper
For the salsa
- 150 g cherry tomatoes chopped
- Fresh coriander & mint shredded
- Juice 1 Lime
- 1 tbsp extra virgin olive oil
- Pinch sea salt flakes and chilli flakes
Instructions
To cook the cauliflower
- Take the leaves and base off the cauliflower and score a cross in the base with a knife.
- Add the cauliflower upside down to a large pan of boiling water. Make sure it’s submerged, cover with a lid and boil for approx 7 minutes - until just tender.
- Drain and pat dry, then add it to a lined small baking tray.
- Rub with the smoked paprika and sea salt.
- Drizzle all over with olive oil.
- Preheat oven to 180c.
- Bake for 45 minutes. The cauliflower should be a little crispy on the outside and soft inside.
To make the sauce
- In the meantime, in a medium fry the onion for 8 minutes with the olive oil.
- Add the garlic and spices and stir to combine.
- Add the chopped tomatoes and sun-dried tomato paste and simmer for 6 minutes until the tomatoes have broken down
- Season well.
To make the salsa
- Add all the ingredients to a bowl and mix to combine.
To serve
- Spread the sauce on a large serving bowl, add the roast cauliflower.
- Top with the salsa.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.