"Sometimes (or often) you need to push a bit of life into the humble vegetable. We've all had cauliflower cooked to mush, but the cauli just needs to be treated with the respect it deserves. Here, we blanch, marinate, roast and then grill it until it gets a dark, charred top, while the Mexican salsa macha provides a smoky, chilli heat."
"For the marinade 2 tsp cumin seeds 1 tsp coriander seeds 1 large dried black lime 2 tbsp rapeseed oil 1 tbsp red-wine vinegar 1 tbsp agave nectar 1 tsp flaky sea salt For the cauliflower 1 large cauliflower (about 800g), trimmed, leaves discarded 100ml roast cauliflower marinade (see above and method) 1 tbsp lemon juice 1 tbsp chopped fresh coriander, to serve A pinch of flaky sea salt"
Cauliflower is blanched, marinated, roasted and grilled until a dark, charred top develops, paired with a smoky, chilli salsa macha. The marinade combines toasted and ground cumin and coriander seeds with ground dried black lime, rapeseed oil, red-wine vinegar, agave nectar and flaky sea salt. The oven is heated as high as possible (250C/230C fan/480F/gas 10). Cauliflower is boiled for eight minutes, refreshed in iced water, drained, coated with marinade and roasted until golden and caramelised. A peanut tahini sauce and a seed-forward salsa macha finish the dish.
Read at www.theguardian.com
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