Whole Baked Cauliflower
Serves:
4
Difficulty:
Easy
Ready in:
1 hr 15 minutes
- 1 whole cauliflower
- 2 tbsp flaked blanched almonds
- 3 tbsp yellow curry powder
- 300 ml milk (lower/half fat)
- 3 tbsp extra virgin olive oil
- 1 handful of fresh herbs
- Preheat the oven to 150°C.
- Check cauliflower, rip off the outer leaves, cut around the stem, break up the flower. Soak all cauliflower parts in cold salted water for 15 minutes.
- Place the flaked almonds on a baking tray and toast in the preheated oven until golden brown (~10 mins).
- Mix 3 tablespoons of curry powder with 2 tablespoons of olive oil. Drain cauliflower, pat dry. Place leaves and half of the flowerets on a tray lined with baking paper. Massage with curry olive oil paste and season. Roast at 180°C for 15-20 minutes (till leaves are crispy and flowerets are cooked).
- Chop remaining, stalks and leaves into roughly 2cm pieces and place in a saucepan, cover with milk. Season lightly and cook until soft on a medium heat until the milk has reduced by half. Transfer to a blender and mix until smooth.
- Place puree in the centre of the plate and top with roasted flowerets. Garnish with crispy stems and leaves. Sprinkle flaked almonds and garnish with herbs. Drizzle with the curry oil juices.
