Whole roasted cauliflower with herby walnut sauce

Hey Community

Thank you to everyone who has joined me here. In the few short months since I re-launched my newsletter, this community has grown organically and ardently. I am buoyed by the love you have all shown for vegetables. I have some very big news landing in the new two months which will come with it a pretty big bonus. Hang tight, more soon.

This month, I have a slew of new recipes which I had a lot of fun developing. Over at New York Times Cooking, I have a lively potato salad with an irresistible jalapeño-avocado dressing, this seriously good raw broccoli salad which may be my ‘salad of summer 2022’ and this super simple but satisfying sesame-infused cucumber and avocado salad. And just published this week, there is this incredibly delicious panzanella-inspired crispy gnocchi and tomato dish - it’s got all the summery vibes of the classic Tuscan stale bread salad, with the heartiness of pan-fried gnocchi. Over at ABC Everyday, here’s a warming minestrone-esque vegetable soup with tortellini. If you’re looking for cosy pantry meals for the new Aussie winter or if you just want something warming, check these out.

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THIS MONTH’S NEW RECIPE

Whole roasted cauliflower with herby walnut sauce

A whole roasted cauliflower is a go-to vegetable centrepiece, but this hearty recipe is simple enough to be offered as a weeknight dish.

The roasted cauliflower is enveloped by a tangy and earthy walnut sauce. The idea for this sauce came from a Georgian restaurant called Chama Mama on New York’s Upper West Side. Walnuts proliferate their menu - as dips, sauces, toppings – and the server explained that walnuts are elemental to Georgian cuisine. They can be blended with vegetables to make savory spreads (we tried a plate of four varieties made with beets, eggplant, spinach, red kidney beans and Ekala which is a Georgian spinach), or pounded with garlic to make pastes for meat, or added to stews to add body and richness.

My walnut sauce is a very loose interpretation of Georgian Bazhe Sauce, which is often served with chicken. Mine is more herbaceous, with the addition of an ample handful of dill. The sauce works particularly well with the roasted cauliflower, bringing out it’s sweetness. It is creamy, tangy and light. I like it quite runny, so the cauliflower can mop it all up. Serve with flatbread if you’d like another mopping vessel.

One large cauliflower will serve about 4 people (mine weighed 1.5kg / 3.3 pounds). If you are serving less people, I still recommend roasting 1 whole cauliflower, because we may as well take advantage of the hot oven. If you are only serving half of the cauliflower, save the rest for a salad or another meal. I halve the cauliflower to speed up cooking time, but you could also cut into quarters to shave off more time. I roast it whole as I love how creamy and melty it gets in the centre, with a golden, smoky exterior. The drizzle of pomegranate molasses at the end brings complexity and sweetness to the dish. If you don’t have lentils, you can sub in another legume such as chickpeas or white beans, or opt for farro or quinoa.

Serves 4

extra virgin olive oil
sea salt and black pepper
¼ teaspoon turmeric
1 large cauliflower (about 1.5kg / 3.3 pounds), trimmed and halved
100g brown or black lentils, rinsed
pomegranate molasses, for drizzling (optional)
herbs, for topping

Herby walnut sauce
1 cup (100g / 3.5 ounce) walnuts (whole or in pieces)
1 shallot or small onion, peeled and finely chopped
2 cloves garlic, peeled and roughty chopped
1 large handful (30 g / 1 ounce) dill, coriander/cilantro, mint, parsley or other soft herb
½ teaspoon ground turmeric
¼ - ½ teaspoon cayenne or chilli powder
about ¾ cup water
½ teaspoon salt
3 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil

Preheat oven to 180˚C / 350˚F.

Place the walnuts on a tray and roast for 8 minutes, until the nuts are golden and toasted.

Increase the oven temperature to 220˚C / 425˚F.

In a small bowl, combine 3 tablespoons of olive oil along with ½ teaspoon of sea salt, a few turns of freshly ground black pepper and the turmeric. Stir to combine.

Line a tray or sheet pan with foil. Place the cauliflower halves cut side down. Pour the oil over the cauliflower and then use your hands to gently massage the oil into all sides. Wash your hands immediately as the turmeric will stain.

Place the cauliflower into the oven and roast for 30-40 minutes, until golden and tender inside. Check doneness after 30 minutes by inserting a bamboo skewer into the middle of the cauliflower and if it comes out easily, it is ready.

Meanwhile, bring a pot of salted water to the boil. Add the lentils and cook for 20-30 minutes (depending on your type of lentil, black lentils take slightly longer to cook) until just tender. Drain. For a shortcut, use canned lentils.

In a blender or food processor, add the walnuts, shallot or small onion, garlic, herbs, turmeric, cayenne or chilli powder, salt, vinegar and olive oil. Pour about ¾ cup (180ml) water and blitz until completely smooth. Taste and add more salt if needed.

To serve, pour some of the walnut sauce onto a rimmed plate or shallow bowl. Scatter with the lentils, and then top with cauliflower halves. Shower the cauliflower with more of the walnut sauce, drizzle with olive oil and pomegranate molasses (if using) and finish with a scatter of herbs. Serve warm or at room temperature.

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P.S. I LOVE YOU

Yiayia Next Door! This is an extraordinary cookbook and story by Melburnians Daniel and Luke Mancuso…and Yiayia. I’m not going to spoil the story by sharing too much here, but it is heartfelt and life-affirming, an unforgettable story of tragic loss, friendship, humanity and community. Plus many incredible recipes. The book is a reminder to cherish the ones we love, and how sharing food can lift us even during the darkest times. This is an Australian cookbook but you can purchase here for international shipping from one of my favourite Aussie retailers, Readings Books.

Disclaimer: Yiayia Next Door is published by my Australian publisher Plum Books but all opinions are my own and this is not a sponsored mention (nothing in this newsletter is sponsored!).