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Roasted Cauliflower with Burnt Orange & Kimchi Cream Recipe

This recipe is rated 4.3 out of 5.

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Mostly whole foods

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Nut-free option

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Roasted cauliflower on a black plate with grilled orange slices, orange sauce, and chives. Finish with plant-based kimchi cream.
Roasted cauliflower florets topped with chopped spring onions, served with charred orange slices on a dark plate.

No one ever doubted the deliciousness of roasted cauliflower, but this wondrous kimchi cream sauce and caramelised oranges pack a stunning punch of flavour on top!

You will need

Serves 4

  • 1 cauliflower
  • Salt
  • 1 tablespoon extra virgin olive oil
  • 200g kimchi
  • 150g silken tofu
  • 2 navel oranges
  • 1 teaspoon sugar
  • Chives, finely chopped

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Directions

10 mins to prep

30 mins to cook

  1. Step 1

    Preheat the oven to 200°C.

  2. Step 2

    Break the cauliflower into bite-sized florets and add to a big bowl. Toss with a pinch of salt and drizzle with olive oil. Roast on a tray in the oven for 30 minutes or until golden brown.

  3. Step 3

    In a blender add tofu, kimchi, juice of one orange and sugar and blend until smooth, then strain.

  4. Step 4

    Cut the remaining orange into segments and cook in a pan until caramelised.

  5. Step 5

    Spread the cream on a plate, place the cauliflower on top, and squeeze the caramelised orange over the top.

Hot tip!

Sprinkle finely chopped chives over the top of the cauliflower at the very end for slightly more flavour.

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Recipe: Simon Toohey

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