2 medium cauliflowers (about 750g each), trimmed and quartered
½-1 dried habanero chilli, stem discarded
75g flaky sea salt
2 avocados, roughly chopped
100ml soured cream
½ tsp ground cumin
small bunch coriander, stalks and leaves separated
1 lime, juice
75g unsalted butter, at room temperature
50g Waitrose Cooks’ Ingredients crispy fried onions
1. Set up your barbecue for indirect grilling, with the coals banked to one side. Go easy on the amount of charcoal you use; less is more as you want to roast the cauliflower, not burn it. (Alternatively, preheat the oven to 120˚C, gas mark ½.) Cook the cauliflower directly over the coals (or in a griddle pan), turning regularly, until caramel brown on all sides – about 4-6 minutes. Transfer to the non-coal side (or oven) and cook for 25-35 minutes, uncovered, turning regularly, until tender but with some bite.
2. Meanwhile, whizz the chilli with the salt in a small food processor (or bash in a pestle and mortar); set aside. For the sauce, blend the avocado with the soured cream, cumin and coriander stalks until smooth. Add the lime juice and season to taste.
3. Once the cauliflower is ready, put it in a warm bowl; add the butter and some of the chilli salt (keep the rest in a jar). Toss and serve on top of the sauce, scattered with the crispy onion and coriander leaves.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.
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