I created this a while back. It was a glorious recipe, a great Sunday roast, especially in the spring, with lashes of squeezed lemon and a little French’s mustard dolloped on top of the potatoes – lemon and mustard really marry well. Use a carving knife to slice a big chunk of this delight, and just enjoy the delightful flavours. Serve with a rocket, avocado and cucumber salad. A feast for the eyes, and a treat for the senses – this really looks very impressive when served at table. Bon Appétit !
1 small cauliflower (steamed until a little soft, but not falling apart – then allow to cool)
vegan short crust pastry* (around 2 cup fulls) – and add ¼ cup finely chopped raw pistacchios and ¼ tsp each of dried sage and thyme to the pastry (if you are making your own there is a fast recipe for you below – prepare it in advance)
3 to 4 potatoes, washed and cut into pieces for roasting – boil these for 20 minutes until slightly soft
a few sprigs of fresh rosemary
lots of chopped garlic
a squeeze of lemon
freshly grounded pepper
around 16 cherry tomatoes, and some toothpicks
HOMEMADE SHORTCRUST PASTRY
If you wish to make your own shortcrust pastry, here is what you will need, and how to make it
4 oz (115 g) dairy free margarine
8 oz (225 g) plain unbleached flour
a pinch of salt
Place the flour in a large working bowl, then cut your margarine into pieces in the bowl. Add the salt, and start to rub the ingredients with your fingers, blending them both together, and creating big crumbles with it. Next add a little water, a bit at a time, until a ball is formed. Wrap it up in cling film, or plastic wrap, and allow to sit in the fridge for half an hour.
- Wrap your steamed cauliflower in the short crust pastry, having rolled the pastry open with the finely chopped pistachios and herbs, then form with hands as you see in the picture. Be sure to leave an opening across the top of around 2 inches on each side. Picking it up gently, place it in an pre-greased oven dish.
- Next, having allowed your potatoes to cool down, place them in the dish next to the cauliflower. Sprinkle on the salt and pepper, drizzle the olive oil, a squeeze of lemon, and add the rosemary sprigs here and there.
- Finally, place the tomatoes on the toothpicks, and pierce them in and around the centre of the cauliflower – you may wish to use black olives instead, it’s up to you. They are there to impart their flavours and colour, so don’t worry if they scorch – they are there for show in the main.
- Then roast in a pre-heated 375ºF (175ºC) oven until golden.
- Serve up and Enjoy !!!
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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