Lunch

@alipumfreychef Coronation Cauliflower

@alipumfreychef – Ali’s cooking is about celebrating seasonal and exceptional produce by making sustainable choices from farm to plate. Ali is passionate about showcasing specialist products by creating recipes that are appealing to all and not just for vegans. Ali trained at Leiths School Of Food and Wine and loves creating inventive dishes that soak up the flavours of the environment. Nourishing food with maximum flavour is what Ali does best and she visually maps out each dish as it is important that food feeds into all sensory receptors.
Prep
10 min
Cook
25 mins
Serves
4

Method

  1. Preheat oven to 200C and add a large flat baking tray to heat up.
  2. Cut the cauliflower into even sized florets and add to a mixing bowl. Shred the cauliflower leaves, keeping them separate from the florets. Wash the leaves and leave them to one side.
  3. Drizzle the cauliflower florets with olive oil. Add the curry powder, turmeric and salt and pepper. Mix to combine everything. Roast in the oven for 12 minutes until they have charred slightly.
  4. Add the shredded cauliflower leaves to the roasted florets and roast for a further 10 minutes until the leaves have gone slightly crispy. Remove from the oven and leave to cool.
  5. To make the dressing, add tahini, crushed garlic clove, lemon juice, The Coconut Collaborative Natural Yog and mango chutney to a small mixing bowl. Whisk to combine.
  6. Add the cooled roasted cauliflower to a mixing bow. Add the dressing, chopped spring onions and coriander. Enjoy!

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Ingredients

1 large Cauliflower
1 tbsp Curry Powder
1 tsp Turmeric
4 tbsp Tahini
1 Garlic Clove (crushed)
1 Lemon (juice)
3 tbsp of The Coconut Collaborative Natural Coconut Yog
2 tbsp Mango Chutney
4 Spring Onions
25g Fresh Coriander
Toasted Flaked Almonds
Salt & Pepper

The Coconut Collab Natural Yoghurt

Natural

Thick and Creamy

Learn More