You Can Cook This! by Max La Manna

Author:Max La Manna [La Manna, Max]
Language: eng
Format: epub
Published: 2023-04-11T00:00:00+00:00

Sticky Cauliflower Wedges with Herby and Crunchy Rice

Sticky roasted cauliflower is the hero in this fun crowd-pleaser of a dish. It has an incredible combination of textures and flavors: wild rice adds bite, which goes with the fresh pop of pomegranate seeds and crunch of pistachios, which contrasts with the soft, caramelized cauliflower and fresh herbs. Every mouthful is an adventure! It’s a dish to make when you want to show off.

2 cauliflowers (or 1 large)

1⅔ cups wild rice

⅔ cup roughly chopped fresh parsley

⅔ cup roughly chopped fresh mint

1 small pomegranate, seeds removed

zest of 1 lemon

2 Tbsp olive oil

2 tsp Dijon mustard

½ cup roasted pistachios, roughly chopped

2 Tbsp tahini

salt and black pepper

2 Tbsp sesame seeds, to serve

The glaze

2 Tbsp pomegranate molasses, plus more to drizzle (optional)

1 Tbsp maple syrup

2 Tbsp olive oil

2 tsp ground coriander

1 Tbsp harissa paste

juice of 1 lemon

1 Preheat the oven to 425°F.

2 In a small bowl, mix the ingredients for the glaze.

3 Cut the cauliflower into 4 large wedges through any remaining stem; you can leave the leaves on. Place the wedges on a baking sheet and use a brush to coat with the glaze. Season with salt and roast for 25 minutes, until charred and soft. Turn the cauliflower over and cook for a further 10 minutes.

4 Meanwhile, rinse the rice under cold running water until the water runs clear. Drain, then tip into a saucepan and cover with 2⅔ cups cold water. Bring to a boil, then turn down to a simmer, cover with a lid, and cook for 45 minutes, until tender. Remove from the heat and leave with the lid on to steam for 5 more minutes.

5 Stir in most of the herbs, the pomegranate seeds, zest of the lemon, the olive oil, and the mustard. Fold in most of the pistachios. Season well and set aside.

6 Put the tahini and a splash of water or lemon juice in a clean jar, seal the lid, and shake until smooth and drizzleable.

7 Spoon the cooked rice onto a large platter, topped with the charred cauliflower. Drizzle over the tahini, then scatter with the reserved herbs and pistachios and the sesame seeds. Drizzle with a little extra pomegranate molasses if you like!

Tip You can use broccoli or Romanesco instead of the cauliflower.

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