Fri, 10 May 2019
Serves: 4
1 large head cauliflower, sliced lengthwise through the core into 4 'steaks' ( leave the stalk a little long t keep all the florets attached)
4 to 6 tablespoons olive oil
Salt & Pepper
Roasted Sweet Potato and Pepper puree
Ingredients
1 large sweet potato,
peeled and cubed into chunks , think of thumb stock sized cubes
1 red pepper , halved and de seeded
Half a tin of butter beans ( optional)
1 bulb of garlic left whole
Chipotle pepper in adobo sauce
Olive oil
Salt , pepper
Method
Place your cauliflower steaks onto a roasting tray ( line with parchment if it is not a non stick one) Drizzle your olive oil over your cauliflower coating both sides and season with salt and pepper Pop into a hot oven 200 degrees gas mark 6 for approx. 30 mins turning halfway trough , once a knife easily goes through the stalk you know its done!!
Pop the sweet potato and the 2 halves of the red pepper into a roasting tray And drizzle a little olive oil over your veggies and place into your oven at the same temperature as your cauliflower and roast for approx. 20 mins until the potato has softened and the peppers charrs up and soft at this stage add your whole bulb of garlic and put back into the oven for another 5 minutes , this will allow your garlic to jump out of its skiin with ease.
Add all your roasted veg into a food processor with your chipotle pepper and blitz until pureed and at this stage you can add your butter beans , this adds a creaminess to the puree , think of a hummas texture . If its to thick add a little vegatble stock to thin it down .
Enjoy!
