Cauliflower Puree
- • 500g cauliflower (trimmings) • 500ml water • 50g sunflower butter (vegan) • A pinch of salt
Texture of Cauliflower
Ingredients
Pan roasted Cauliflower
- • A pinch of turmeric • Salt • Water • 1 large head of cauliflower florets
Onion Bhaji
- • 1 tsp coriander powder • 1 tsp cumin powder • 1 tsp turmeric powder • A pinch of garam masala • A pinch of baking soda • A pinch of fresh coriander • Cooking oil • 150g chickpea flour • 250g white onion
Tomato chutney
- • 2 tbsp oil • 1 red onion • 3 cloves of garlic • 25g ginger • 5 large tomatoes finely chopped • 2 tsp red chilli powder • 50ml cider vinegar • 150g dark brown sugar • Salt to taste
Purple cauliflower Couscous
- • 200g purple cauliflower • 20g raisins • A pinch of chopped coriander • 2 tbsp extra virgin rapeseed oil • Lemon juice
Method
Cauliflower Puree
1) In a sauce pan cover roughly sliced cauliflower with water, sunflower butter and pinch of salt, cover with lid and cook on a high heat. Reduce the heat once it begins to boil, cooking on a low heat until the cauliflower is softened.
2) Blend the cauliflower in a blender. Once smooth, taste to check the seasoning and consistency of the puree.
Pan roasted Cauliflower
1) Boil the water in a sauce pan with turmeric and salt. Once boiling, add cauliflower florets and cook until tender.
2) Pan-fry the florets with a little oil and add herbs and pinch of curry powder to season.
Onion Bhaji
1) Mix all ingredients apart from onion with the chickpea flour and water, and gradually whisk it until there are no lumps and the batter is thick.
2) Chop the onion and mix into the batter mix until coated well.
3) Heat the oil in a frying pan and once hot begin to put the mix on in individual balls.
4) Fry the bhaji’s until golden brown and crispy.
Tomato chutney
1) Heat the oil in a sauce pan, add the red onion, garlic, ginger and cook for 2 minutes.
2) Add the chopped tomatoes, mix well and cook for another 2 minutes.
3) Add all the rest of the ingredients and continue to stir while cooking, until the chutney has caramelised and thickened.
To serve
• Swipe the puree on a plate. Arrange the pan-fried cauliflower, onion bhaji’s and tomato chutney, and sprinkle with purple cauliflower.
• Serve with coriander, cress, rice crackers, edible flowers, vegan creamy cheese.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
