Recipe:

Cauliflower Wedge with Cauli Puree & Pomegranate Molasses

Cauliflower Wedge with Cauli Puree & Pomegranate Molasses recipe

A new take on the very popular cauliflower steak — this roasted cauli wedge is generously sauced up by a rich, creamy, cauli sauce. Is that even kosher, you ask?! ... It is, we checked.

Preparation time Prep: 20 mins
cook time cook: 40 mins
serves:
4
Skill level Totally Doable

You will need:

  • 1 cauliflower with leaves attached
  • Pinch salt & pepper
  • 60ml vegetable oil
Sauce
  • ¼ cauliflower
  • 100–200ml oat milk
  • 1 bay leaf
  • 2 thyme sprigs
  • 2 garlic cloves
  • Splash of water
  • Pinch of salt
  • 25g panko bread crumbs
To serve
  • ½ teaspoon cumin seeds
  • 1 pomegranate, seeds
  • 30g hazelnuts, toasted and roughly chopped
  • 1 bunch chives, finely chopped
  • 20ml pomegranate molasse
~
Recipe: Simon Toohey

Directions:

  • 1Preheat the oven to 200°C.
  • 2Remove the leaves and quarter the cauliflower. Along with any other florets that may have come off, trim a few of the bottom pieces of cauliflower off so you essentially have 4 quarter-heads of cauliflower and a handful of smaller bits and pieces (stem pieces are welcome!).
  • 3Heat vegetable oil over a heavy–based baking tray and place down the quartered cauliflower on cut sides; season with a pinch of salt and pepper. Once lightly coloured, add a splash of water to the pan and cover with foil — loosely, so that some of the steam can escape. Put in the oven and cook for 15–20 minutes, or until the cauliflower is tender.
  • 4To a saucepan, add the smaller bits and pieces of cauli, half the oat milk, 1 clove of garlic, bay leaf and thyme. Cook on medium-low with the lid on until the cauliflower is super soft. If it looks like its drying out too much, add a little more oat milk.
  • 5Finely chop 2 of the reserved cauliflower leaves to resemble the size of bread crumbs (the rest of the leaves will last for ages in the fridge — chop and add to soups and stews!). In a frying pan with a dash of oil, toast the bread crumbs and chopped leaves until golden brown.
  • 6Once the cauli pieces in the saucepan are tender, remove the bay leaf and thyme from the sauce mix and pour it all into a blender with the toasted breadcrumb mixture — blitz until super smooth. Add more milk if the mixture is too thick. Taste and season with salt.
  • 7Spoon the creamy cauliflower sauce onto plates, flatten until smooth, and place the roasted quarter-cauliflowers in the centre. Top with cumin seeds, pomegranate seeds, chopped hazelnuts, chopped chives and a drizzle of pomegranate molasses.
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