Whole Roasted Cauliflower with Smoked Aubergine Dip & Flatbreads
Serves 2 people
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Whole roasted marinated spiced cauliflower, pine nut gremolata, sumac yoghurt and pomegranate molasses, fennel and cabbage slaw, pickled red cabbage [slaw], fennel salad, smoked aubergine dip, stone baked flatbread and pickled guindila chilli.
This kit includes:
- Marinated Spiced Cauliflower
- Pine nut gremolata
- Pickled red cabbage
- Fennel and cabbage slaw
- Smoked aubergine dip
- Sumac yoghurt
- Pomegranate molasses
- Zaatar Oil
- Pomegranate seeds
- Crispy shallots
- Pickled Guindila chilli
1. Roast the cauliflower for 40 mins at 200 degrees basting half way through.
2. Put on a plate, and squeeze over the sumac yoghurt, then the pine nut gremolata, pomegranate molasses and top with pomegranate seeds.
3. Squeeze the aubergine dip onto a plate or bowl and make a little well in the centre. Fill the well with Za'atar oil and crispy shallots.
4. Warm the flatbread, and serve with the red cabbage and fennel.
Eggs, milk, sulphites, gluten (wheat), nuts (pine nuts), sesame, mustards.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards. Our pastas are prepared in a kitchen that also handles crustaceans. There is a therefore a risk of trace allergens and cross contamination.
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