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Recipe Cauliflower Wedge with Cauli Puree & Pomegranate Molasses

A new take on the very popular cauliflower steak -- this roasted cauli wedge is generously sauced up by a rich, creamy, cauli sauce. Is that even kosher, you ask?! ... It is, we checked.

You will need

Serves 4

  • 1 cauliflower with leaves attached
  • Pinch salt & pepper
  • 60ml vegetable oil

Sauce

  • 1/4 cauliflower
  • 100–200ml oat milk
  • 1 bay leaf
  • 2 thyme sprigs
  • 2 garlic cloves
  • Splash of water
  • Pinch of salt
  • 25g panko bread crumbs

To serve

  • 1/2 teaspoon cumin seeds
  • 1 pomegranate, seeds
  • 30g hazelnuts, toasted and roughly chopped
  • 1 bunch chives, finely chopped
  • 20ml pomegranate molasse

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Directions

20 mins to prep

40 mins to cook

  1. Step 1

    Preheat the oven to 200°C.

  2. Step 2

    Remove the leaves and quarter the cauliflower. Along with any other florets that may have come off, trim a few of the bottom pieces of cauliflower off so you essentially have 4 quarter-heads of cauliflower and a handful of smaller bits and pieces (stem pieces are welcome!).

  3. Step 3

    Heat vegetable oil over a heavy–based baking tray and place down the quartered cauliflower on cut sides; season with a pinch of salt and pepper. Once lightly coloured, add a splash of water to the pan and cover with foil -- loosely, so that some of the steam can escape. Put in the oven and cook for 15–20 minutes, or until the cauliflower is tender.

  4. Step 4

    To a saucepan, add the smaller bits and pieces of cauli, half the oat milk, 1 clove of garlic, bay leaf and thyme. Cook on medium-low with the lid on until the cauliflower is super soft. If it looks like its drying out too much, add a little more oat milk.

  5. Step 5

    Finely chop 2 of the reserved cauliflower leaves to resemble the size of bread crumbs (the rest of the leaves will last for ages in the fridge -- chop and add to soups and stews!). In a frying pan with a dash of oil, toast the bread crumbs and chopped leaves until golden brown.

  6. Step 6

    Once the cauli pieces in the saucepan are tender, remove the bay leaf and thyme from the sauce mix and pour it all into a blender with the toasted breadcrumb mixture -- blitz until super smooth. Add more milk if the mixture is too thick. Taste and season with salt.

  7. Step 7

    Spoon the creamy cauliflower sauce onto plates, flatten until smooth, and place the roasted quarter-cauliflowers in the centre. Top with cumin seeds, pomegranate seeds, chopped hazelnuts, chopped chives and a drizzle of pomegranate molasses.

Recipe: Simon Toohey