Saucy Half-Roasted Cauliflower

Saucy Half-Roasted Cauliflower

The recipe that proves the more sauce, the better! Sitting on a creamy butter bean and artichoke dip, drizzled in a smoky capsicum sauce, and topped with a chunky pesto, this roasted cauliflower bowl is, quite literally, a saucy sensation. Find this recipe and so much more in my debut cookbook, Chloe's Vegan Kitchen.

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Serves: 4

Ingredients:

Roasted Cauliflower:

• 1 head cauliflower, sliced in half
• 2 tbsp olive oil
• 1 tbsp nutritional yeast
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• pinch of salt and pepper

Capsicum Sauce:

• 1 red capsicum, sliced in half
• 1 shallot, halved
• 2 cloves garlic, skin on
• 2 tsp olive oil
• ¼ cup raw cashews
• 1 tbsp tamari
• 1 tbsp tahini
• ½ tsp smoked paprika
• ½ cup soy milk, plus extra if needed

Butter Bean Artichoke Dip:

• 400 g can butter beans, drained and rinsed
• ½ cup drained marinated artichokes
• 2 tbsp artichoke marinade (from the jar), plus extra if needed
• 1 clove garlic
• ¼ cup tahini
• juice of ½ lemon

Chunky Pesto:

• 2 cups basil leaves
• 1 cup flat‑leaf parsley leaves
• ¼ cup pine nuts, toasted
• ¼ cup olive oil
• 1 clove garlic
• juice of ½ lemon 

To Serve:

• 1 cup snow pea shoots
• toasted pine nuts
• sesame seeds
• flat-leaf parsley

Preparations:

1. Preheat oven to 200°C and line two baking trays with baking paper.


2. For the roasted cauliflower, mix the olive oil, nutritional yeast, smoked paprika, garlic powder and a pinch of salt and pepper in a small bowl. Place the cauliflower onto a baking tray and rub in the marinade to coat evenly. Roast cut side down in the oven for 40–45 minutes, or until golden and fork tender.


3. For the capsicum sauce, arrange the capsicum, shallot and garlic on the second baking tray. Drizzle with the olive and season with a pinch of salt and pepper. Roast for 20–25 minutes, or until fork-tender and the capsicum has charred. Soak the cashews in boiling water for 10 minutes, then drain.


4. Transfer the roasted capsicum, shallot and garlic (squeeze from skin) into a food processor. Add the cashews, tamari, tahini, smoked paprika and soy milk and process until smooth. Add a dash more soy milk if needed. Pour into a jar.


5. Place the butter beans, marinated artichokes, marinade, garlic, tahini, lemon juice and a pinch of pepper into a food processor. Process until smooth, adding a dash more artichoke marinade if needed to loosen.


6. Combine the basil, parsley, pine nuts, olive oil, garlic, lemon juice and a pinch of salt and pepper in a food processor. Pulse on and off for 1–2 minutes, or until it reaches the desired consistency.


7. To serve, dollop the butter bean and artichoke dip onto serving plates. Top each with pea shoots and roasted cauliflower. Drizzle over the capsicum sauce. If you like, top with a few teaspoons of chunky pesto, toasted pine nuts, sesame seeds and parsley.

Watch the video: https://www.youtube.com/embed/h4Afu6HUV3M

Source URL: https://chloeevegan.com/recipe/saucy-half-roasted-cauliflower-2/

'); printWindow.document.write(printContent.html()); printWindow.document.write(''); printWindow.document.close(); printWindow.focus(); setTimeout(function () { printWindow.print(); printWindow.close(); }, 500); }); });