This works with so many things ¬ – a roast chicken, lamb kebabs, coconut fish, spicy pork patties, or with vegetable dishes featuring chickpeas, or grains like smoky freekeh, and with roasted carrots and spinach salad… Yes, I could go on.
½ tsp chilli flakes ½ tsp flaky sea salt 1 tsp peeled grated ginger 2 cloves garlic, peeled and crushed 1 Tbsp extra virgin olive oil Finely grated zest 1 lemon 1 Tbsp lemon juice ¼ cup good peanut butter (I use Pic’s peanut butter – just peanuts and salt!) ¼ cup hot water ½ large or 1 small cauliflower Lemon wedges to garnish ½ cup coriander (cilantro) leaves, optional 1 hot red chilli, finely sliced, optional
1 Preheat oven to 220°C. Choose a large bowl and put in chilli flakes, sea salt, ginger, garlic, olive oil, lemon zest and juice and peanut butter. Mix together with a large spoon, then slowly mix in hot water.
2 Remove leaves and hard centre stalk from cauliflower. Cut the rest into florets, or small ‘clumps’ and add to the peanut butter dressing. Toss well until thoroughly coated.
3 Transfer cauliflower to a shallow ovenproof tray lined with baking paper. Bake for about 30 minutes, turning once, until golden. The cauliflower won’t be crisp-crunchy, just golden (so don’t be disappointed, that’s not what this dish is about).
4 Spoon cauliflower with all the little bits and bobs (crumbs!) into a shallow serving bowl. Garnish with lemon wedges, coriander and sliced chili. Serve immediately