Whole Roasted 'Suya' Cauliflower with Roasted Peanuts
This recipe has been quite popular in cookery class, that I am tempted never to take it off. Perhaps because of the transformation of the humble cauliflower or the ease and glory of making your own peanut butter; it is thoroughly enjoyed by all. I teach a slightly different version in class, with the cauliflower broken into smaller florettes or cut it into steaks. I do love it whole for an impressive addition to the feasting table.
Cauliflower is incredibly versatile, it is not only healthy but a blank canvas for the most incredible flavours to shine, and this rustic spice blend with roasted peanuts creates a wonderful crust on the roast. Try this and you will be pleasantly surprised to boast about cauliflower as your new favourite vegetable.
Serves 2 – 4
Cooking Time: 40 minutes
1 large cauliflower
For the peanut puree
150g / 1 cup blanched peanuts or roasted peanuts
1 large brown onion
4 garlic cloves, peeled
5cm ginger, peeled
2 red chillies, de-stalked and roughly chopped
2 tsp ginger
2 tsp garlic
1 tsp chilli
1 tsp smoked paprika
1 tsp fine sea salt
2 tsp black pepper
118 ml olive oil
250 ml water
For the crushed peanuts
1 tbsp roasted peanuts
A pinch of chilli flakes
A few pinches of sea salt flakes
Let's get cooking!
1. Carefully cut off the leaves and stalk of the cauliflower, making sure not to break the stems. start by poaching the cauliflower to reduce roasting time. Submerge the cauliflower in a pot of salted cold water and cook for 10 minutes. Using a large slotted spoon, carefully take the cauliflower out of the water and place onto a colander to drain for at least 10 minutes before roasting.
2. Place a heavy bottomed frying pan on medium heat and once hot pour in the peanuts to roast. Swirl them around a few times to brown on all sides and to stop them from burning. If roasting a large amount of peanuts, do these in batches and avoid overcrowding the pan. Once sufficiently browned take the peanuts out of the frying pan. These can also be roasted for up to 20 minutes in a preheated oven at 180C. Once roasted, take the peanuts out of the pan otherwise they will continue to cook. Reserve a tablespoon of the roasted peanuts for garnishing your roast.
3. Into a food processor, pour in the roasted peanuts, roughly chopped onions, peeled and roughly chopped garlic and ginger, chillies, dry spices, salt, black pepper, oil and water and blitz until as crunchy or as smooth as you like. Add a tablespoon of water at a time if your mixture is too thick and not easily spreadable.
4. Pre-heat the oven to 180C fan/200C and prepare a baking tray lined with greaseproof paper. Place the poached and drained cauliflower on the baking tray, carefully turn it over to pour some of the purées around the stems, and using the back of a spoon, spread the peanut puree around the entire head of the cauliflower. Roast for 20 minutes.
5. Store the remaining peanut purée in an airtight container in the freezer to use later. Serve the roasted cauliflower on a bed of coriander and garnish with crushed peanuts from the tablespoon reserved earlier, sea salt and chilli flakes sprinkled on top.
Cook's Tip: Use the recipe for the peanut purée for all your favourite roasts, adjusting the roasting time as needed, or for a sauce, heat a tablespoon of olive oil, add chopped tomatoes and the purées with a tablespoon to 50 ml of water to loosen it, and cook for 10 minutes or until thickened.
See cookery classes here if you will like a seat on my feasting table. If you enjoyed this recipe, please like and share with the world. I love reading from you, so share your pictures when you do try it.