Cauliflower is my new favourite veg. Roasting it makes it tender and chewy. Add seasonings such as celery salt, garlic powder and sage to boost the savouryness and it’s a great replacement for chicken. I’m not saying it’s the new Quorn or anything, and obviously you aren’t gonna fool anyone that it IS chicken, but it’s surprising how satisfying it is if you put a bit of effort into the seasoning.
Head of caulflower
1 tin of peeled plum tomatoes
2 garlic cloves
1 / 2 onions
1 fresh chilli or some chopped fresh ginger or dried Kashmiri chilli if you can get some.
1 teaspoon of smoked paprika. This is not traditional but the Kashmiri chillis has a smokey flavour so if your not using them try a bit smoked paprika.
3 teaspoons of garam masala or your own curry spice combination.
A couple of gluggs of vegan cream.
Pre-heat the oven to a medium heat.
Heat the oil in a frying pan and fry the onions, garlic and chilli until softened.
Add the tinned tomatoes stock powder and reduce. Once the sauce is reduced, blend with a hand blender to get a smooth sauce. Check for seasoning and heat. Tinned tomatoes are sweet so they counter-act the heat of the chillis and ginger. With this in mind you might want to add a touch more chilli powder.
Stir in some vegan cream or yoghurt to taste. Leave a bit of cream to garnish. You can use cashew nut or oat cream.
Cut the cauliflower into bit sized florets.
Tip the florets into a large mixing bowl and dress with a little rape seed, sunflower or other vegetable oil. Get the florets well coated so the seasoning will stick.
Season the cauliflower with a couple of good pinches of garlic powder, celery salt, sage, salt and pepper.
Put the cauliflower in the oven on a medium heat and roast for 20 – 30 minutes. Don’t crowd the roasting tin or you’ll get soggy roast veg.
Make your nann breads using my flatbread recipe. I’ve added some sultanas and mustard seeds to make turn standard flatbread into a nann.
Once cooked add the cauliflower to the sauce and keep on a low heat while you cook your nann breads.
Garnish with some Jackson Pollock style dollops of cream or yoghurt, nigella seeds, chopped coriander and thin slices of fresh chilli.