This delicious vegan side dish by author, food writer and cook, Anna Barnett is quick to prepare and full of flavour. Cooking the in season cauliflower in a Miele Combination Steam Oven prevents it from drying out, while the zesty, sweet drizzle complements its earthiness.
Ingredients
- 750g/800g cauliflower, healthy leaves on
- Several glugs of olive oil
- 1 red chilli, finely sliced
- 1/2 tsp fennel seeds, lightly dry toasted
- sprinkle of chilli flakes
- 2 tsp sumac
- 6 sundried tomatoes, finely chopped
- 2 tbsp tomato puree
- 2 kefir lime leaves
- Lemon zest to garish
Method
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Prepare the cauliflower by removing any older leaves and trim the root so the cauliflower can sit straight on a baking tray.
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Place in a Miele steam combination oven and set it to combi mode (70% humidity and 200ºC conventional heat). Cook for around 15-20 minutes, depending on how large the cauliflower is. You can test it is cooked by gently pushing a knife into it, if it is ready there shouldn’t be a huge amount of resistance.
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For the drizzle, place a frying pan over a medium heat and once hot, add your fennel seeds to lightly toast followed by the oil and chilli. Gently fry until the chilli becomes a little crisp, then add in the chilli flakes, sumac, chopped sundried tomatoes and cook for a further couple of minutes.
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Finish by adding in the tomato puree followed by the kefir lime leaves.
- Once the cauliflower is cooked with a soft centre and crispy edges, serve the drizzle either on the side or drizzled over the cauliflower itself.
About the Author
Food writer and author, Anna Barnett lives in East London and currently contributes to The Evening Standard, while running her own website and cookery classes. Anna has written two cookery books, ‘Eat The Week’ and ‘How to be Gluten Free and Not Lose Friends’ as well as writing a guest column for the Independent for several years entitled, ‘The Reluctant Vegetarian’ and contributing to Grazia and Vogue. Website: www.annabarnettcooks.com/about Instagram: @annabarnettcooks
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