CHARRED CAULIFLOWER ON TROMBONCINO PUREE, TAHINI DRESSING, MIDDLE EASTERN CRUMB, CHARD CHIPS

Recipe by Heather Hristovski

Read all the recipe and gather all the ingredients for each step before starting. This is an easy recipe and delicious so don’t be put off by the different components.

Tromboncino Puree

2 large carrots
2 large potatoes
250grams pumpkin
250grams tromboncino (use additional pumpkin if tromboncino is not available)
2 cloves garlic

Steps:

  1. Peel and chop all veg roughly
  2. Place into pot and just cover with water to make a thick puree
  3. Simmer until tender
  4. Puree until smooth, season well

Charred Cauliflower

1 large head of cauliflower
Middle eastern Spice – 1 teaspoon each of ground cumin, coriander, garam masala, turmeric, sea salt and chilli to taste
3 tbls olive oil oil (mix with the spice)

Steps:

  1. Dry cauliflower well and brush with spice and oil mixture
  2. Roast in a very hot oven for 1 hour until tender and charred
  3. Baste with oil mixture often.

Tahini dressing

3 tbls tahini paste
Juice of 1 lemon
1 tbls honey
Salt and pepper
3 tbls water

Steps:

  1. Process all ingredients until thick cream consistency

Toasted panko bread crumbs

Equal quantities toasted panko bread crumbs and Dukkah Or substitute Dukkah for toasted almond slivers.

Steps

  1. Mix dukkah and bread crumb together

Chard Chips

Chard leaves, or Kale leaves

Steps

  • Wash well and dry completely.
  • Deep fry Chard or Kale leaves until crisp

Other Ingredient:

Pomegranate tendrils (seeds) for garnish.

Plating

  1. Place a bed of Tromboncino puree on a large platter.
  2. Place charred Cauliflower in the centre
  3. Pour Tahini dressing over Cauliflower
  4. Sprinkle with crumb, approximately 4 tablespoons.
  5. Garnish with crisp chard leaves and pomegranate tendrils and ENJOY

Gluten Free, Dairy Free, Vegetarian, Vegan if Honey is substituted