Ingredients
Cauliflower puree:
1 small brown onion diced
4 garlic cloves, peeled and chopped
15g ginger, peeled and chopped
250g cauliflower, cut into chunks
Milk
Butter
Salt
Indian Spiced Dressing:
40g ginger
20g garlic
1 birds eye chilli, finely chopped
12g mustard seeds
6g Clive of India curry powder
5g Chinese 5 spice
3g turmeric powder
250ml veg oil
Curry leaves
40ml gluten free soy
75ml rice wine vinegar
60ml ginger vinegar
Assembly:
1 small cauliflower, or a large cauliflower cut into two halves.
Garlic oil (olive oil infused with garlic)
Cauliflower puree
Indian spiced dressing
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One of our most loved dishes at the restaurant in 2022 was our wood roasted cauliflower, with Indian spiced dressing. Throw it on the barbecue to mimic the burnish we achieve in the wood oven. Served either as the hero dish or the side kick, it's a guaranteed crowd pleaser, even for the cauli-haters.
Both the puree and dressing can be made ahead of time.
Cauliflower Puree:
In a large saucepan, sweat the onion, garlic, and ginger in butter with a pinch of salt over a low heat until soft and sweet. This step should take at least 20 minutes, try to avoid colouring the onion mix. Add the chopped cauliflower, season, then top with milk to just under the surface of the cauliflower.
Cook on a low to medium heat until the cauliflower is very soft and falling apart. While hot, blitz the cauliflower mixture in a food processor or blender, adding a generous amount of butter. Puree until very smooth and velvety and season to taste.
Indian Spiced Dressing:
Grate garlic and ginger to create a paste, then add the finely chopped chilli. Alternatively, blitz the three ingredients together in a small food processor.
Combine the oil and mustard seeds in a small saucepan on a medium heat, until the seeds begin to pop, roughly 5 minutes. Add the remaining spices and cook for 20 seconds or until fragrant. Add the ginger, garlic, and chilli, cooking for 10 minutes. Take off the heat and allow to cool before adding the rice wine vinegar and soy.
This dressing will keep in the fridge for a month and can double as a delicious dressing for a simple leaf salad.
Cauliflower:
Preheat either an oven to 250°C or BBQ to the highest heat. Meanwhile, steam the cauliflower until just tender, around 4 minutes, then set aside to cool. Drizzle the steamed cauliflower with a garlic oil and season generously with salt. Roast in the oven or BBQ until burnished.
Assembly:
To serve, place 3-4 tablespoons of the warm puree onto a plate. Place the roasted cauliflower on top of the puree and dress liberally with the spiced dressing. We like to top ours with fried cauliflower and pickled chillies.
