SOME THINGS I LIKE TO COOK

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︎Copyright Some Things I Like to Cook 2020


Whole Roasted Spiced Cauliflower with Toasted Almonds & Vinegar Herbs


I've made variations of this dish for a long time. It's a go-to for me if I have a vegan friend coming over and to be honest just in general because it's very yummy. At my place, we will often make this as a side for a bigger meal but it's been known to come out as the main event too.

If you don't have caraway seeds substitute fennel seeds in their place. You can use thyme instead of oregano in the rub if you have easier access to it. Sometimes i'll add some fresh chilli to the paste in place of harissa, but you can omit this all together if you want to. I have grown to really like heat, If someone had have told me that as a kid maybe I would've discovered one of my favourite flavour profiles earlier. Anyway, I digress.

What I'm trying to say is that you should make this, it's yummy, filling, can be easily adapted and is a big hit with people, but really requires very little work. You essentially just rub the cauliflower in some goodness and pop it in the oven.



Ingredients:
1 whole cauliflower
1 clove of garlic
2 teaspoons of smoked paprika
1 teaspoon of ground coriander
1 teaspoon of caraway seeds
A small handful of oregano
1 tbsp harissa paste
A pinch of salt and pepper
3 tablespoons of olive oil
4 tablespoon red wine vinegar
A small handful of flaked almonds
2 tablespoons of apple cider vinegar
A small handful of mixed soft green herbs, I use mint, coriander, parsley and dill






Method:

Preheat oven to 180 C

In a mortar and pestle, smash up your garlic, smoked paprika, ground coriander, caraway seeds, salt, pepper and oregano with the olive oil and harissa into a thick paste.

Trim away the leaves from around the cauliflower and as much of the stalk as you can, so that it sits flat when popped onto a tray.

Next line a baking dish with some baking paper, place the cauliflower in the centre and then using your hands, rub the paste all over it, making sure not to forget the bottom. If your cauliflower is feeling particularly absorbent, just pour over a little more olive oil to help you spread the paste.

Pour over the sherry vinegar, cover with foil and pop into the oven for 40 minutes. Then remove the foil and cook for a further 20 – 30 minutes until crispy and browned on the outside and soft and tender on the inside.

For the last 10 minutes of the cauliflowers time in the oven, spread your almonds out on a baking sheet and toast in the oven until lightly browned.

Meanwhile, with your mortar and pestle again, add your herbs and apple cider vinegar and smash up loosely, the vinegar should go green but the herbs won’t have become a paste yet.

Remove the cauliflower from the oven and top with the vinegar herbs and toasted almonds. Yum!