Whole Roast Cauliflower with Smoky Tomato Sauce, Chickpeas and Cucumber Mint Dressing
This whole roast cauliflower dish is AMAZING. Perfectly cooked and served with a delicious smoky tomato sauce and creamy mint dressing - so good!
Ingredients
- 1 medium cauliflower leaves removed.
- 1 tbsp smoked paprika
- 1 tsp garlic granules/powder
- Pinch sea salt
- Olive oil to drizzle
For the smoky tomato & almond sauce
- 280 g sun-dried tomatoes in a jar drained and rinsed
- 1 tsp garlic powder
- 1 tsp cumin seeds
- 1 tbsp smoked paprika
- 100 g ground almonds
- 1 tablespoons apple cider vinegar
- 3 tbsp cup extra-virgin olive oil
- 200 ml water
- Fine sea salt and freshly ground black pepper
- Pinch chilli flakes
- 1 can chickpeas drained
For the cucumber mint dip
- 1/2 cucumber grated
- 120 g coconut yogurt or plant-based yogurt
- 1 tbsp chopped fresh mint
- Juice 1/2 lemon
- 1 clove garlic minced–optional
- 1/2 tsp sea salt
- Twist black pepper
- 1 tbsp extra virgin olive oil–optional
For the tahini dressing
- Juice 1/2 lemon
- 1 tbsp tahini
- 50 ml water
- 2 tbsp extra virgin olive oil
- 1/2 sea salt
- Twist black pepper
For the toppings
- Toasted pine nuts
- Fresh herbs
- Mint coriander
- Drizzle extra virgin olive oil
- Chilli flakes
Instructions
To cook the cauliflower
- Pre-heat your oven to 180C.
- Take the leaves off the cauliflower and score a cross in the base with a knife.
- Add the cauliflower to a large pan of boiling water. Make sure it’s submerged, cover and boil for 5 minutes–until just tender.
- Drain and pat dry, then add it to a lined small baking tray.
- Rub with the smoked paprika and sprinkle with garlic powder and sea salt.
- Drizzle all over with olive oil.
- Bake for 25 -35 minutes–baste with the juices half way through. The cauliflower should be a little crispy on the outside.
To make the sauce
- Drain and rinse the sun-dried tomatoes. Add them along with all the other ingredients to a for processor and blitz to a thick sauce.
- Add the sauce along with the chickpeas to a small saucepan and heat.
To make the cucumber dip
- Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible as transfer to a large bowl
- Add all the other ingredients and mix well.
- Really nice, with a drizzle of olive oil on top.
To make the tahini dressing
- Add all the ingredients to a mini chopper and blitz until creamy. Or just mix in a jar.
To serve
- Add the tomato sauce to a serving dish, top with the cauliflower and dollop on some cucumber mint dip, drizzle tahini dressing and top with fresh herbs, seeds/pine nuts and chilli flakes.
Notes
2-4 servings