The humble cauliflower is transformed into the star with this luxuriously spiced peanut puree and fragrant suya spices.I created this dish for my plant-based cookery class to impress and it delivers every time.Serves 4 cauliflower 1 large head (about 800g), leaves and stalk removed cherry tomatoes 300g, halved red romano or bell pepper 1, stem and seeds removed, roughly chopped red onion small, peeled and halved rapeseed, groundnut or neutral vegetable oil 1 tbsp, plus extra for drizzling For the spiced peanut puree blanched peanuts 180g, or 100g natural, unsweetened peanut butter red onion small, peeled and roughly chopped garlic 4 cloves, peeled and roughly chopped ginger 5cm piece, peeled and roughly chopped suya spice blend 2 tbsp (see recipe below) smoked paprika 1 tsp For the suya spice blend (makes about 150g) unsalted roasted peanuts 100g selim pepper 10 pods (optional but wonderful) ground ginger 5 tbsp garlic granules 2 tbsp onion granules 2 tbsp cayenne pepper 1 tbsp (or tbsp for less heat) fine sea salt 1 tsp paprika 1 tbsp (optional) To serve fresh coriander small handful, chopped suya spice blend 1 tsp (see above) To make the suya spice blend, place the nuts in a coffee or spice grinder and blitz in 1-second short bursts to a fine powder.
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