Purple Cauliflower. What WILL they think of next?!
Clever little fuckers…
This came from what is fast becoming my weekly escapade to Northey St Organic Markets on a Sunday morning. I was so excited by the colour that I forgot to ask where it was grown. The Lockyer Valley or Gold Coast Hinterland would be my bet.At the same markets I found some fresh sunflower sprouts and a little inspiration. Roasting cauliflower is nothing new. However I’ve never roasted purple cauliflower so was quite chuffed to find it keeps its colour and flavour.Prep Time – 20 minutes Cooking – 10 minutes.
Ingredients – makes 2 wee salads.
- 1 small cauliflower – purple is awesome but not easy to come by. Regular white is fine.
- 1 tsp fennel seeds
- 1/2 tsp coriander seeds
- a pinch of cinnamon and nutmeg
- 1 cup sunflower sprouts
- 1 medium radish, sliced thin
- 1/2 tsp sea salt
- 1 tbsp light olive oil
- Black sesame for garnish
Dressing – 1 tbsp tahini, 1/2 tbsp fresh lemon juice, 2 tbsp cold water, 1/2 tbsp sea salt – mix well.
Pre-heat an oven to 180°c. Cut the cauliflower into small pieces. Grind the spices and sea salt in a mortar and pestle, toss with the cauli and olive oil. Roast on a lined baking tray for all of FIVE minutes. Not a minute more.
Chill. Arrange on a plate with the tahini dressing, sprouts, radishes and black sesame. Finish with a little salt and cracked black pepper.
Eat and enjoy.
- The cauliflower should still be a little crisp.
- Tahini turns thicker the more lemon juice and oil you add to it. Thats why the water. Salt is needed for some body.
- Sunflower sprouts are unlikely to turn up in your local supermarket. Don’t drive for miles trying to find them. As delicious and sunflowery as they are, anything salad-esque will do.
- Why is it all purple and shit? Same reason we have red cabbage and white cabbage. Or purple carrots for that matter. Everyone looks a little different on the outside.