3 hours ago
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Sometimes (or often) you need to push a bit of life into the humble vegetable. We’ve all had cauliflower cooked to mush, but the cauli just needs to be treated with the respect it deserves. Here, we blanch, marinate, roast and then grill it until it gets a dark, charred top, while the Mexican salsa macha provides a smoky, chilli heat. Then, arguably, our most popular dish, which might convert even mushroom haters. There is nothing not to like: great texture, full of umami, sticky, sweet, and often compared to meat.
Cauliflower with peanut tahini and salsa macha (pictured top)
Prep 10 min
Cook 1 hr 15 min
Serves 4
For the marinade
2½ tsp cumin seeds
1½ tsp coriander seeds
1 large dried black lime
2⅓ tbsp rapeseed oil
1 tbsp red-wine vinegar
1⅓ tbsp agave nectar
1 tsp flaky sea salt
For the cauliflower
1 large cauliflower (about 800g), trimmed, leaves discarded
100ml roast cauliflower marinade (see above and method)
1 tbsp lemon juice
1 tbsp chopped fresh coriander, to serve
A pinch of flaky sea salt
For the peanut tahini
1½ tsp white miso paste
20g smooth peanut butter
2⅓ tbsp lime juice
½ tsp tamari soy sauce
70g tahini
4 tsp maple syrup
For the salsa macha
¼ tsp cumin seeds
15g sesame seeds
25g pumpkin seeds
A pinch of ground allspice
3⅔ tbsp olive oil
25g smoked harissa
A pinch of flaky sea salt
Toast the cumin and coriander seeds for the marinade in a dry pan until fragrant, then finely grind. Add the black lime, finely grind again, then transfer to a bowl, add the remaining marinade ingredients and whisk to blend and combine.
Heat the oven to 250C(230C fan)480F/gas 10 or as high as it will go. Fill a large bowl with iced water and line a roasting tray with baking paper. Bring a medium pan of salted water to a boil, cook the cauliflower for eight minutes, then scoop it out and refresh in the iced water. Drain thoroughly, then transfer to the lined tray.
Coat the cauliflower with the marinade (give it a good stir first), then roast for 20-30 minutes, until golden and caramelised.
Meanwhile, put the miso, peanut butter, lime juice and tamari in a bowl and use an electric hand whisk to combine, until smooth and emulsified. Add the tahini and maple syrup, whisk until smooth, then add three tablespoons plus two teaspoons of cold water and whisk again until fully incorporated. Season to taste with salt.
For the salsa macha, keeping each type of seed separate, toast the cumin, sesame and pumpkin seeds one after another in a dry pan until golden and fragrant. Grind each separately, then put in a bowl with the remaining salsa ingredients and whisk until well combined.
To finish, heat the grill. Once hot, grill the roast cauliflower for a few minutes until lightly charred. Smooth the peanut tahini on a platter, then top with the cauliflower. Drizzle over the salsa macha and lemon juice, garnish with the coriander and a sprinkle of flaky sea salt, and serve.
Oyster mushroom skewers
You will need six 15cm metal or wooden skewers (if using wooden ones, soak them in water for 30 minutes first, to prevent burning). Cooking on a barbecue will give the best results, but these can also be cooked indoors under a hot grill.
Prep 5 min
Marinate Overnight
Cook 20 min
Serves 6
2 garlic cloves, peeled
135ml tamari sauce
2⅓ tbsp agave nectar
4 tsp coriander seeds
120ml rapeseed oil
600g oyster mushrooms
Put the garlic and a tablespoon of the tamari in a blender or mini food processor and blend to a smooth paste. Add the agave nectar, coriander seeds and remaining tamari, and blend again. Once thoroughly combined, slowly add the oil, blending between additions, to make a smooth, emulsified sauce.
Break or tear the mushrooms into 5cm pieces. Put the mushroom pieces in a lipped baking tray and brush with two-thirds of the marinade. Cover and leave to marinate in the fridge overnight.
The next day, thread 100g of the marinated mushrooms on to each of the six skewers. Cooking on a barbecue will give the best results, but these can also be cooked indoors under a hot grill. Strain off the excess oil from the marinade left in the tray, then pour the remaining marinade into a small saucepan set over a low heat and reduce until it turns thick.
Slowly cook the skewers under a hot grill or on a hot barbecue, turning regularly, until they are nicely caramelised. Drizzle the cooked skewers with the reduced marinade and serve.
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These recipes are edited extracts from Bubala: Middle Eastern-Inspired Vegetarian Recipes to Share, by Marc Summers, published by Quadrille at £28. To order a copy for £23.80, go to guardianbookshop.com
