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Fried chermoula cauliflower on a herby bean dip with ’slaw
Serves 2, WITH LEFTOVERS Starters and mains
Ingredients
- 1 medium cauliflower (around 800g), leaves reserved
- 2tbsp ghee or oil
For the chermoula spice mix
- 2tsp ground cumin
- 1tsp sweet paprika
- 2tsp ground coriander
- chilli flakes or 1⁄4tsp cayenne pepper, to taste
For the herby bean dip
- 240g cooked white beans or chickpeas (1 × 400g can, drained and rinsed)
- 1 garlic clove
- 2tbsp tahini
- juice 1 lemon
- 1 big handful mix of fresh parsley and coriander, leaves and stems roughly chopped separately
- extra virgin olive oil, to serve
For the ’slaw
- 1⁄4 red cabbage, finely shredded
- 1 green apple, cut into matchsticks
- 1 celery stick and leaves, sliced
- 2tbsp extra virgin olive oil
- 1tbsp apple cider vinegar
- 1tsp mustard
Method
Preheat the oven to 240C/220C Fan/Gas 9. Slice two 2-3cm thick steaks off the cauliflower and roughly chop the remaining cauliflower florets and the leaves, keeping them separate.
Mix together all the ingredients for the chermoula.
Put the cauliflower florets in a roasting tray with 1tbsp of the ghee or oil, half of the chermoula spice mix, sea salt and pepper. Roast in the oven for 15-20 minutes, adding the chopped cauliflower leaves halfway through and tossing everything together.
Melt the remaining ghee or oil in a large frying pan. Fry the cauliflower steaks for 2 minutes on each side, then add the remaining spice mix and carefully turn again, coating the steaks. Cook for 2 minutes more, until just tender, then pop in the oven to keep warm.
Meanwhile, mix all the ’slaw ingredients together with the parsley and coriander leaves in a medium bowl and season to taste.
Blitz all the dip ingredients in a food processor with the parsley and coriander stems and taste for seasoning. Add 2-4tbsp cold water until thick. Divide the dip between the plates, drizzle with olive oil and top with the hot cauliflower steak, florets and leaves. Serve with the ’slaw.
This recipe was taken from the April 2020 issue of Food and Travel.
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