Dee’s pan-roasted spiced cauliflower, hazelnut, spring onion gremolata recipe
Ingredients
Cauliflower
Spice Blend:
1 teaspoon smoked paprika
1 teaspoon pimento
1 teaspoon soy sauce
Whole clove garlic
Splash of water/veggie stock
Vegan Butter
Hazelnuts
Zest & Juice of Lemon
Spring Onion
Salt & Pepper
Olive oil
Instructions:
In a bowl, add finely chopped spring onion, zest & lemon juice and a handful of roasted chopped hazelnuts, season with salt & pepper and add a glug of olive oil.
Breakdown cauliflower into small florets, in a large mixing bowl add the spices and toss in the cauliflower till coated. Heat olive oil in a heavy bottom pan, when hot add the cauliflower - keep turning the cauliflower for 10 - 12 minutes till golden and brown and cooked though. At this point add the garlic and knob of butter, with a splash of water, cover for another couple of minutes. The cauliflower should be caramelised and tender. Plate up and add the gremolata over it.