Smoked Garlic, Paprika & Cumin Roasted Cauliflower with Miso White Bean Purée and Golden Turmeric, Ginger & Carrot Sauce
Smoked Garlic, Paprika & Cumin Roasted Cauliflower with Miso White Bean Purée and Golden Turmeric, Ginger & Carrot Sauce
Ingredients
For the Roasted Cauliflower
- 1 large purple cauliflower
- 3 smoked garlic cloves, finely chopped
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 50 grams butter
- 1/2 teaspoon salt, or to taste
For the Carrot, Turmeric & Ginger Sauce
- 1 medium carrots, sliced
- 22 grams ginger, peeled and roughly chopped
- 1 teaspoon ground turmeric
- 1 tablespoon runny honey
- 2 teaspoons toasted sesame oil
- 1 lime, juiced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon white wine vinegar
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the White Bean Purée
- 560 grams white beans, jarred, drained and rinsed
- 1 tablespoon white miso
- 1/2 lemon, juiced
- 1 garlic clove
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 teaspoons toasted sesame oil
To Garnish
- 1/4 cup coriander leaves, fresh, chopped
- 1 tablespoon chilli oil, or as needed
Instructions
- 1
Preheat your oven to 200°C (390°F). Line two baking sheets with parchment paper. Prepare the cauliflower by removing the outer leaves and trimming the stem, keeping the head intact. Place the cauliflower in a large pot or steamer basket.
⏱️ 5 min•🌡️ 200
- 2
Season the cauliflower with 1/2 teaspoon of salt. Steam the cauliflower until it is tender when pierced with a knife through the center, about 15-20 minutes depending on size. Be careful not to overcook it, as it will also be roasted.
⏱️ 20 min
- 3
While the cauliflower is steaming, prepare the coating. In a small pan, melt 50 grams of butter over medium heat. Add the 3 finely chopped smoked garlic cloves and sauté for 1 minute until fragrant. Stir in 2 teaspoons of paprika and 2 teaspoons of ground cumin. Remove from heat.
⏱️ 5 min
- 4
Once the cauliflower is steamed, carefully transfer it to one of the prepared baking sheets. Pour the garlicky butter, cumin, and paprika mixture generously over the cauliflower, ensuring it is well coated on all sides.
⏱️ 3 min
- 5
Prepare the carrots for the sauce. Place the 1 medium sliced carrot on the second baking sheet. Drizzle with 1 tablespoon of extra virgin olive oil and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 2 min
- 6
Place both the coated cauliflower and the seasoned carrots into the preheated oven. Roast for 20-25 minutes, or until the cauliflower is golden brown and slightly caramelized, and the carrots are tender and slightly charred.
⏱️ 25 min•🌡️ 200
- 7
While the cauliflower and carrots are roasting, prepare the white bean purée. In a blender or food processor, combine the 560 grams of drained white beans, 1 tablespoon of white miso, the juice from 1/2 lemon, 1 garlic clove, 2 tablespoons of tahini, 2 tablespoons of olive oil, and 2 teaspoons of toasted sesame oil. Blend until the mixture is smooth and creamy. If too thick, add a tablespoon or two of water until desired consistency is reached.
⏱️ 5 min
- 8
Once the carrots are roasted, add them to a clean blender or food processor. Add the 22 grams of peeled and roughly chopped ginger, 1 teaspoon of ground turmeric, 1 tablespoon of runny honey, 2 teaspoons of toasted sesame oil, the juice from 1 lime, 1 tablespoon of extra virgin olive oil, and 1 teaspoon of white wine vinegar. Blend until the sauce is smooth. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 9
To assemble, spread a generous bed of the silky white bean miso purée onto a large serving plate or platter. Carefully place the roasted purple cauliflower on top of the purée. Drizzle the golden turmeric, ginger & carrot sauce generously over the cauliflower.
⏱️ 3 min
- 10
Garnish the dish with fresh chopped coriander leaves and a drizzle of chilli oil. Serve immediately and enjoy this vibrant and flavorful centerpiece!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Garlic, Paprika & Cumin Roasted Cauliflower with Miso White Bean Purée and Golden Turmeric, Ginger & Carrot Sauce
For the Roasted Cauliflower
- 1 large purple cauliflower
- 3 smoked garlic cloves, finely chopped
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 50 grams butter
- 1/2 teaspoon salt, or to taste
For the Carrot, Turmeric & Ginger Sauce
- 1 medium carrots, sliced
- 22 grams ginger, peeled and roughly chopped
- 1 teaspoon ground turmeric
- 1 tablespoon runny honey
- 2 teaspoons toasted sesame oil
- 1 lime, juiced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon white wine vinegar
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the White Bean Purée
- 560 grams white beans, jarred, drained and rinsed
- 1 tablespoon white miso
- 1/2 lemon, juiced
- 1 garlic clove
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 teaspoons toasted sesame oil
To Garnish
- 1/4 cup coriander leaves, fresh, chopped
- 1 tablespoon chilli oil, or as needed
Instructions
- 1
Preheat your oven to 200°C (390°F). Line two baking sheets with parchment paper. Prepare the cauliflower by removing the outer leaves and trimming the stem, keeping the head intact. Place the cauliflower in a large pot or steamer basket.
⏱️ 5 min•🌡️ 200 - 2
Season the cauliflower with 1/2 teaspoon of salt. Steam the cauliflower until it is tender when pierced with a knife through the center, about 15-20 minutes depending on size. Be careful not to overcook it, as it will also be roasted.
⏱️ 20 min - 3
While the cauliflower is steaming, prepare the coating. In a small pan, melt 50 grams of butter over medium heat. Add the 3 finely chopped smoked garlic cloves and sauté for 1 minute until fragrant. Stir in 2 teaspoons of paprika and 2 teaspoons of ground cumin. Remove from heat.
⏱️ 5 min - 4
Once the cauliflower is steamed, carefully transfer it to one of the prepared baking sheets. Pour the garlicky butter, cumin, and paprika mixture generously over the cauliflower, ensuring it is well coated on all sides.
⏱️ 3 min - 5
Prepare the carrots for the sauce. Place the 1 medium sliced carrot on the second baking sheet. Drizzle with 1 tablespoon of extra virgin olive oil and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 2 min - 6
Place both the coated cauliflower and the seasoned carrots into the preheated oven. Roast for 20-25 minutes, or until the cauliflower is golden brown and slightly caramelized, and the carrots are tender and slightly charred.
⏱️ 25 min•🌡️ 200 - 7
While the cauliflower and carrots are roasting, prepare the white bean purée. In a blender or food processor, combine the 560 grams of drained white beans, 1 tablespoon of white miso, the juice from 1/2 lemon, 1 garlic clove, 2 tablespoons of tahini, 2 tablespoons of olive oil, and 2 teaspoons of toasted sesame oil. Blend until the mixture is smooth and creamy. If too thick, add a tablespoon or two of water until desired consistency is reached.
⏱️ 5 min - 8
Once the carrots are roasted, add them to a clean blender or food processor. Add the 22 grams of peeled and roughly chopped ginger, 1 teaspoon of ground turmeric, 1 tablespoon of runny honey, 2 teaspoons of toasted sesame oil, the juice from 1 lime, 1 tablespoon of extra virgin olive oil, and 1 teaspoon of white wine vinegar. Blend until the sauce is smooth. Taste and adjust seasoning if necessary.
⏱️ 5 min - 9
To assemble, spread a generous bed of the silky white bean miso purée onto a large serving plate or platter. Carefully place the roasted purple cauliflower on top of the purée. Drizzle the golden turmeric, ginger & carrot sauce generously over the cauliflower.
⏱️ 3 min - 10
Garnish the dish with fresh chopped coriander leaves and a drizzle of chilli oil. Serve immediately and enjoy this vibrant and flavorful centerpiece!
⏱️ 2 min