Helen Graham's Turmeric Roasted Cauliflower with a Peanut Tahini

A show-stopping veg centre-piece from Helen Graham for your festive tables!

15 minutes prep

1 hour cook

Serves 4

Mia Jacobs
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Ingredients

    For the cauliflower
  • 1large cauliflower
  • 4 tbspolive oil
  • 1/2 tbspturmeric
  • 1 tspsalt
    • For the confit garlic
  • 100mlolive oil
  • 3 bulbsgarlic cloves, peeled
  • 2 birds eye chillis
  • 2gmakrut lime leaves, finely shredded
  • 1/2 tbsp hot paprika
  • 1/2 tspsalt
  • 1 tbsplime juice
  • 1 tbspmaple syrup
    • For the peanut tahini
  • 200gtahini
  • 2 tbspsmooth peanut butter
  • 2 tbspmaple syrup
  • 1 tbspsoy sauce
  • 1 1/2 tbsplime juice
  • 1/4 tsp salt
  • 100mlwater

Ex Bubala chef Helen Graham is back with a new veg-focused Christmas centrepiece recipe for us. She's picked a whole cauliflower because 'it feels so dramatic and never fails to make an impact and get people excited'. There’s quite a lot of Indonesian/Malaysian influence here with the peanut tahini which is so rich and decadent, but the lime oil cuts through it so perfectly. If you cant find lime leaves, feel free to sub for fresh curry leaves or just leave out altogether.


Method

  • Preheat oven to 200c fan. Bring a large pan of salted water to the boil and blanch the cauliflower for 10 minutes. Drain and allow to steam dry in a colander for a further 10 minutes before transferring to a lined baking tray. Mix together the oil, turmeric and salt in a small bowl and then distribute over the cauliflower - easiest to use your hands here to make sure its thoroughly covered. Roast for 25-30 minutes until golden. 
  • To make the confit garlic, add the garlic and oil to the smallest saucepan you have and set on a low heat. Cook for 20 minutes until the garlic is starting to turn golden. Add the kaffir lime and chilli and sizzle for 2 minutes before decanting into a heat proof bowl. Stir in the salt, paprika, lime juice and maple syrup.
  • To make the satay tahini, add the tahini, peanut butter, maple, soy, lime juice and salt to a bowl and whisk together. Slowly whisk in the water until you have something that resembles pancake butter in consistency.
  • Place the cauliflower on a serving dish, pour over the satay tahini and spoon over the confit garlic. Garnish with the crispy shallots and coriander.

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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