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.
Ingredients
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
To serve
- Cherry tomatoes
- Sunflower seeds
- Flatbread
Instructions
- 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.
To serve
- Add the mash to a large serving plate, top with the roast cauliflower steaks, sunflower seeds and cherry tomatoes.
- Serve with warm flatbreads.
Notes
2 servings