Lifestyle
Whole smoked cauliflower roast with plum sauce
Smoky, tender cauliflower pairs beautifully with a rich, tangy-sweet plum sauce in this delicious meat-free dish.
Introducing a culinary adventure that redefines the possibilities of plant-based cuisine – whole smoked cauliflower roast with plum sauce! This recipe transforms humble cauliflower into a smoky, succulent centrepiece, perfectly complemented by the rich, tangy sweetness of home-made plum sauce. Recipe compliments of Juicy Delicious.
Ingredients
- 1 whole med-large cauliflower
- 1 litre water
- 1 tsp salt
- 100g smoking wood chips
Plum Sauce
- 500g red plums, halved, pitted, and roughly chopped
- 100g brown sugar
- 200ml rice vinegarmeals
- Juice of 1 lemon
- 100ml water
- 1 tsp five spice powder
- 1 Tbsp fresh grated ginger
- 1 onion chopped
- 1 tsp cayenne
- 40ml soya sauce
Method
- Bring a salted litre of water to a boil, then add the whole cauliflower.
- Boil the cauliflower for 20 minutes, then drain and set aside.
- Smoke the cauliflower by placing a hot charcoal disk into a small foil container, then adding the wood chips.
- When the chips start smoking, place the foil container with the wood chips inside the bottom rack of the oven.
- Place the cauliflower on the rack, directly above the smoking chips.
- Close the oven and allow to smoke for 10-15 minutes.
- While the cauliflower smokes, make the sauce by placing all the sauce ingredients in a saucepan. Simmer at medium heat for 25 minutes.
- Blend all the ingredients to a smooth sauce.
- Pre heat the oven to 200°C.
- Place the cauliflower on an oven baking tray, then baste the cauliflower with half the sauce.
- Bake in the oven for 15 minutes, then baste with sauce and bake for a further 10minutes, until the cauliflower is nicely browned.
- Serve sliced into steaks with extra plum sauce and fresh herbs on top.
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