Cape Malay roasted cauliflower
“For our Cape Malay cauliflower we traveled to the Cape of Good Hope”
For our Cape Malay cauliflower we traveled to the Cape of Good Hope, the most important crossroads of spices and cultures during the Dutch golden age. Times have certainly changed, and most spices are available at your local supermarket, but the flavor influences from this bygone age can still be seen everywhere. This dish combines an icon of simple country cuisine with the cape’s curry spices to make a killer veggie roast. Smoke included, of course.
- 0.8 gallons (3l) water
- 5 fresh bay leaves
- 1 clove garlic, peeled
- 1 tsp cilantro seeds
- 1 tsp salt
- 1 cauliflower, leaves and stump removed
- 2 tbsp sunflower oil
- 1 tsp smoked paprika
- 1 tbsp cilantro seeds
- ½ tbsp fennel seeds
- ½ tbsp cumin seeds
- 1 tbsp mustard seeds
- ½ tbsp black peppercorns
- ½ tsp turmeric
- ½ tsp chili powder
- 1 tbsp sunflower oil
- 6¾ fl oz (200ml) coconut milk
- 6¾ fl oz (200ml) crème fraîche
- Salt and freshly ground pepper to taste
- Fresh flat leaf parsley, roughly chopped
- roasted almonds, chopped
- BBQ with cover for indirect grilling
- 1 oak wood chunk (2 x 2 inch piece) or a handful of oak chips
- Mortar & Pestle or small food processor
How to make:
Duration: prep 1 hour
Cooking about: ½ hour
Prepare a BBQ with a cover for indirect grilling and heat until 180 °C (356 °F). In a large pan boil 3 liters (about 0.8 gallons) of water with the bay leaves, garlic, cilantro seeds, and salt and leave at a low boil for 10 minutes. Poach the cauliflower for about 5 minutes and drain well. Mix the oil with the smoked paprika and use a brush to coat the cauliflower with the oil on all sides. Add your wood chunk or chips to the hot coals and place the cauliflower on the BBQ. Smoke and roast the cauliflower for 20-30 minutes, until al dente and nicely browned. To maximize the color brush the cauliflower with the oil a few more times while roasting.
For the Malay-curry sauce, roast all spices except for the turmeric and chilipowder in a dry pan on low heat for 5 minutes, until wonderfully aromatic. Leave to cool, then place in a mortar along with the turmeric and chilipowder and grind into a powder. Heat the oil on low heat, add the spice mixture and stir until combined and dissolved. Add the coconut milk and crème fraîche and season with salt and pepper.
Take your roasted cauliflower off the BBQ, ladle over the curry sauce, and garnish with the parsley and roasted almonds.