Roasted Tikka Cauliflower with cauliflower puree

Ingredients

  • - 2 whole cauliflowers

    - 400ml Milk        

    - 50ml Cream

    - Olive oil

    - 1 lime

  • - 2 tbsp smoked paprika

    - 1 tbsp cayenne pepper (or chilli flakes)

    - 2 cloves of garlic (finely chopped)

    - 1 tsp allspice

    - Bunch of coriander to serve

Method

  1. Mix all spices together with zest and juice of lime and enough oil to form a paste.
  2. Trim the leaves from the cauliflower leaving the stem intact to hold it together
  3. Place one cauliflower head on a lined baking tray and spread the paste all over the head – a silicone pastry brush is perfect for this.

4. Bake at 170°C medium humidity for 30 minutes

5. Chop and boil the other cauliflower head in the milk and cream

6. Once cooked, blend the milk, cream, and cauliflower with 50g butter and season to taste

7. Serve with roughly chopped coriander leaves

WATCH OUR VIDEO TO SEE HOW WE MAKE TIKKA CAULIFLOWER

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