A whole cauliflower, first boiled and then roasted until golden and crisp outside and tender inside, served on a fermented coconut and lemon sauce. It's a striking plant-based, dairy-free dish, where the coconut brings the creaminess you'd get from yogurt. The sauce uses a cup of coconut, so the 500 g size is the most practical.
Ingredients
- 1 whole cauliflower with its leaves (600-900 g)
- ⅓ cup kosher salt (for the water)
- 1 to 1½ tsp Maldon sea salt flakes
- 3 tbsp extra virgin olive oil
- 1 cup natural fermented coconut, for the sauce
- 1 tbsp freshly squeezed lemon juice, for the sauce
- ¼ to ½ tsp kosher salt, to taste, for the sauce
- Olive oil and za'atar (optional)
Method
- Preheat the oven to 290 °C. Trim the cauliflower stem, but keep the leaves.
- Bring a large pot of water to the boil, add the ⅓ cup of kosher salt and stir until dissolved.
- Lower in the cauliflower and set a plate or lid on top to keep it submerged. Partly cover and boil until tender, about 10-13 minutes (less if it's small).
- Lift it out, drain and leave to cool. Place it on a baking tray, stem side down.
- Rub 1 tbsp of oil between your hands and spread it over the cauliflower in a thin, even layer. Sprinkle with the Maldon salt.
- Roast for about 25 minutes, until deep brown.
- Meanwhile, make the sauce by mixing the fermented coconut with the lemon juice and salt.
- Spread the sauce on a plate and sit the cauliflower on top. If you like, drizzle with olive oil and sprinkle with za'atar.
Time: 50 minutes · Serves 4
You might also like our roasted sweet potato with fermented coconut cream. Find COCO by Angela at your nearest shop.