Recipe: Whole Roasted Cauliflower with Spiced Peanut Butter
Photo credit: Lerato Foods
This recipe is popular in our cookery classes led by Lerato Foods - it's an easy way to transform the humble cauliflower and everyone loves making their own peanut butter!
Peanuts, also known as groundnut, are very popular in West African cooking and with this recipe Lerato shares her tips for creating a sumptuous roast, one that can be used with many other ingredients to truly make it your own.
She teaches a slightly different version of this recipe in our cookery class, with cauliflower broken into smaller florettes or cut into steaks and covered in our spiced peanut butter. In this version it's served whole which makes for an impressive addition to the feasting table. The choice is yours!
Cauliflower is incredibly versatile, it is not only healthy but a blank canvas for the most incredible flavours to shine, and this rustic spice blend with roasted peanuts creates a wonderful crust on the roast. Try this and you will be pleasantly surprised to boast about cauliflower as your new favourite vegetable.
Serves 2 – 4
Cooking Time: 40 minutes
1 large cauliflower
For the peanut puree
150g / 1 cup blanched peanuts or roasted peanuts
1 large brown onion
4 garlic cloves, peeled
5cm ginger, peeled
2 red chillies, de-stalked and roughly chopped
2 tsp ginger
2 tsp garlic
1 tsp chilli
1 tsp smoked paprika
1 tsp fine sea salt
2 tsp black pepper
118 ml olive oil
250 ml water
For the crushed peanuts
1 tbsp roasted peanuts
A pinch of chilli flakes
A few pinches of sea salt flakes
1. Carefully cut off the leaves and stalk of the cauliflower, making sure not to break the stems. start by poaching the cauliflower to reduce roasting time. Submerge the cauliflower in a pot of salted cold water and cook for 10 minutes. Using a large slotted spoon, carefully take the cauliflower out of the water and place onto a colander to drain for at least 10 minutes before roasting.
2. Place a heavy bottomed frying pan on medium heat and once hot pour in the peanuts to roast. Swirl them around a few times to brown on all sides and to stop them from burning. If roasting a large amount of peanuts, do these in batches and avoid overcrowding the pan. Once sufficiently browned take the peanuts out of the frying pan. These can also be roasted for up to 20 minutes in a preheated oven at 180C. Once roasted, take the peanuts out of the pan otherwise they will continue to cook. Reserve a tablespoon of the roasted peanuts for garnishing your roast.
3. Into a food processor, pour in the roasted peanuts, roughly chopped onions, peeled and roughly chopped garlic and ginger, chillies, dry spices, salt, black pepper, oil and water and blitz until as crunchy or as smooth as you like. Add a tablespoon of water at a time if your mixture is too thick and not easily spreadable.
4. Pre-heat the oven to 180C fan/200C and prepare a baking tray lined with greaseproof paper. Place the poached and drained cauliflower on the baking tray, carefully turn it over to pour some of the purée around the stems, and using the back of a spoon, spread the peanut pureé around the entire head of the cauliflower. Roast for 20 minutes.
5. Store the remaining peanut purée in an airtight container in the freezer to use later. Serve the roasted cauliflower on a bed of coriander and garnish with crushed peanuts from the tablespoon reserved earlier, with sea salt and chilli flakes sprinkled on top.
Cook's Tip: Use the recipe for the peanut purée for all your favourite roasts, adjusting the roasting time as needed, or for a sauce, heat a tablespoon of olive oil, add chopped tomatoes and the purées with a tablespoon to 50 ml of water to loosen it, and cook for 10 minutes or until thickened.
For upcoming classes with Lerato this autumn, see the cooking classes section of our website
Photo credit: Lerato Foods