Baked Asian Infused Cauliflower

It's a symphony of flavours and textures that will tantalize your taste buds. Our Baked Asian infused cauliflower brings together a medley of wholesome ingredients, including a tender medium cauliflower head bathed in a delightful Asian marinade featuring Bratt soy sauce, raw honey, zesty lemon or lime juice, and the umami richness of miso paste.

Complementing this masterpiece is a velvety Roasted Butterbean and Red Onion Hummus, where butterbeans and sliced red onions marry in a fragrant blend of olive oil, ground coriander, lemon or lime juice, and tahini. Garnished with vibrant pomegranate seeds, fresh cilantro, and crunchy sesame seeds, this dish promises a culinary escapade like no other.

Ingredients:

Roasted butterbean and red onion hummus

How to make it

1 medium cauliflower head, washed
Asian marinade
1/4 cup Bratt soy sauce
1/4 raw honey
1-2 tbsp lemon or lime juice
1 tsp miso paste
Salt and pepper to taste

Serve with:

Pomegranate seeds
Fresh cilantro
Sesame seeds

1 x 400g can butterbeans
1 red onion, sliced
1-2 tbsp Olive oil
1 tsp ground coriander
1-2 tbsp lemon or lime juice
1 tbsp tahini
Salt and pepper to taste

Preheat the oven to 180 degrees Celsius. Place the drained butterbeans, red onion and cauliflower head in a baking tray and drizzle with olive oil, salt and pepper. Mix the Bratt marinade and brush the cauliflower generously. Place in the oven and roast the vegetables until soft and golden for about 18-20 minutes.
Add the butterbeans (leave a few butterbeans to decorate), and 3/4 of the onion, olive oil, lemon juice, salt and pepper in to a high speed blender and blend until smooth, add some milk to make it more creamy.
Scoop the hummus on to the plate, then place the cauliflower in the centre and decorate with the extra butterbeans, red onion, pomegranate seeds, coriander and sesame seeds.

February 21, 2024 | Categories: General Articles, Healthy Eating Tips and Recipes

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