Cauliflower 3 ways – Coconut puree, Roasted spiced, tempura Bhaji

Serves 2

INGREDIENTS

Caulflower Puree:

3/4 of a large cauliflower

1 tin of coconut milk

Pinch of salt

 

Roasted Caulflower:

1 whole cauliflower cut into florets (or thick slices if you prefer)

1 teaspoon garam masala, coriander and cumin

1 teaspoon sea salt

1 teaspoon cracked black pepper

4 tablespoons rapeseed oil

 

Cauliflower bhajis:

1/4 Caulflower, broken into small florets

100g plain flour

Tonic Water (enough to make a batter that coats your finger)

1 teaspoon curry powder

1 teaspoon tumeric

1 teaspoon sea salt

1 teaspoon cracked black pepper

chopped fresh coriander

 

Curry oil:

100ml rapeseed oil

1 teaspoon curry powder

juice of half a lime

Sea salt

 

Method

Puree:

Chop the cauliflower into small pieces, place in a pan with the coconut milk and simmer until soft. Strain the liquid then using a hand blender, blend the Caulflower, slowly re adding the liquid until a smooth creamy texture. Pass through a sieve to get that really smooth puree texture. Season slightly with salt

Roasted:

Place the spices in a dry frying pan and roast for 60 seconds, before putting in a food bag with the oil, add the Caulflower and massage in and leave for 2-3 hours to marinade.

Once marinaded, put into a foil lined baking tray and into a Pre heated oven at 200c for 30 minutes or until slightly soft in the middle (when poked with a knife)

Tempura Bhajis

Mix all the dry ingredients together and pour in chilled tonic water and mix together (use enough water to mix the batter to coat your finger). Put the Caulflower florets into the mix and immediately put in a deep fat fryer (or pan of oil) at 180c. Fry for 2-3 minutes and remove and drain on kitchen roll or blue cloth.

Curry oil:

Squeeze the lime into the oil, then put in the curry powder and salt in a jar and shake. This last for ages so make as much as you want, its yummy on all sorts of things. (Ideally make this beforehand)

 

To serve, take a large spoon of the puree and put on one side of the plate, take a pallet knife and smooth across the plate. Place the roasted cauliflower on top and the bhajis scattered at random. Chop some fresh coriander, finely chop half a red chilli and scatter over the plate, then drizzle with the yummy curry oil.

 

 

 

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