Prep Time: 40 minutes
Cook Time: 45 minutes
Skill level: 1 of 3
Heat level: Mild
Ingredients
Vegan Mayonnaise (shop bought or homemade *see recipe below)
Harissa paste
Olive/rapeseed oil
250g vegan butter (cubed)
1 or two tbsp smoked chilli flakes
Salt (crystal)
3 cloves of garlic (grated)
Handful of coriander (finely chopped)
1 Large cauliflower
2 large Maris Piper potatoes
You will also need a Food processor or hand mixer for the mayonnaise. Cast iron pan or one that can be transferred to the oven.
Method
1.Take your butter, chilli, coriander, and garlic and mush it together, be careful not to melt too much as it will naturally melt a little. When fully combined pop the mix onto some cling film and roll into a tube or whatever you like, shape really doesn't matter. Place in the fridge to firm and be used later.
2: For the wedges clean and cut your potatoes in half lengthways and then half again cutting those quarters into wedges. Place in a lined baking tray, coat them in oil, salt and put in a preheated oven at gas mark 5/190c middle shelf.
3: While the wedges are in the oven, cut your cauliflower into steaks by cutting in half and trimming off the round edge to flatten both sides of the steak. Set them aside.
4: Heat a pan with a splash of oil and put your cauliflower slices in, cook on both side for 5mins until they begin to brown, add 3 slices of your compressed butter to the pan as it melts and begins to foam baste your cauliflower for a minute or two and remove from the heat.
5: Take your wedges from the oven and add to the same pan as the cauliflower steaks and coat in the butter.
6: Put everything into the oven for 20/25mins.
7: Time to make your harissa mayonnaise. You can be fancy and make your own mayo or buy ready made and add 1 or 2 tsp of harissa paste to it and mix together.
* If you're in the mood to make a mayonnaise you'll need room temperature ingredients and a food processor.
Bonus mayonnaise recipe
Ingredients:
25 ml unsweetened soy milk or aquafaba (chickpea juice)
2 teaspoons apple cider vinegar, lime juice or white vinegar.
1⁄2 ts sea salt
1 tsp mustard
250ml oil I recommend neutral oil (not coconut)
Method:
Add soy milk/aquafaba , apple cider vinegar, sea salt and mustard in the processor and mix together so it thickens, as it does.
Pour the oil slowly in until the the mixture emulsifies. Taste and add any ingredients needed. Place in a sealed jar and put in the fridge, It thickens up even more.
Back to the main dish.
8: Everything should be cooked by now so remove from the oven place your cauliflower and wedges onto some kitchen paper to collect excess butter, plate up and enjoy.
Rum Pairing
For rum I would suggest something aged in oak casks or with an element of smoke i.e St Benevolence or Mount gay Adean Oak but others will work.
