Begin your festive feast with a merry medley of aromatic flavours with this vibrant, vegetarian meal. Seasoned with a melody of spices, Indian roasted cauliflower is served alongside a juicy mango chutney and flavourful salt and pepper tofu. This dish is both merry and bright – and deliciously unforgettable!
Indian roasted cauliflower
Ingredients
- 28g cloves garlic
- 50g Essential Cuisine South Indian seasoning
- 15g of fresh thyme
- 45ml Filippo Berio Mild and Light olive oil
- 1 lemon, zest & juice
- 1kg cauliflower with outer leaves
- 4 tablespoons dry sherry
- 40g flaked almonds
- 15g of fresh flat-leaf parsley
- Filippo Berio Extra Virgin olive oil to garnish
Method
- Preheat the oven to 180ºC.
- Peel the garlic, then add to a pestle and mortar with the Essential Cuisine South Indian seasoning and half the thyme leaves. Bash well to a rough paste, then mix in the Filippo Berio Mild and Light olive oil and season.
- Zest the lemon into a separate bowl and set aside.Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
- Rub the Essential Cuisine South Indian seasoning all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
- Cover and place in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
- Remove the pan from the oven.
- Meanwhile, toast the almonds in a dry frying pan over medium-low heat until golden, then leave to cool.
- Once ready, take the pan out of the oven. Scrunch over the toasted almonds and scatter the parsley leaves on top.
- Drizzle with Filippo Berio Extra Virgin olive oil and serve.
Mango Chutney
Ingredients
- 1 tsp Filippo Berio Mild and Light olive oil
- 2 tsp fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 1 red chilli, sliced
- 2 tsp whole nigella seeds
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- 1/4 tsp ground coriander
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 4-5 large mangoes peeled and diced
- 10g Sosa Gelespessa
- 2 cups Sucranna granulated sugar
- 1 cup white vinegar
Method
- Heat the Filippo Berio Mild and Light oil over medium-high in a medium-stock pot. Sauté the ginger, garlic and red chilies for a minute. Add the spices and sauté for another minute. Add the diced mangoes, Sucranna granulated sugar, salt, Sosa Gelespessa and vinegar, and stir to combine.
- Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool.
Ingredients
- 396g pack firm tofu
- 2 tbsp cornflour
- 1 tsp Sichuan ground pepper
- 2 tbsp sunflower or vegetable oil
- 2 red peppers, sliced
- 100g beansprouts
- 2 tsp low-salt soy sauce
- Sesame oil for drizzling
- Handful of coriander, leaves picked
Method
- Drain the tofu, wrap it loosely in kitchen paper and put it on a plate. Rest a chopping board on top. If you’re using a light chopping board, weigh it down with a couple of cans – a heavier chopping board will be sufficient on its own. Leave for 10-20 minutes until the cloth feels wet from the excess liquid. Pressing the tofu like this helps to give it a firmer texture once cooked.
- Cut the tofu in half down the centre like a book. Cut each piece into four squares, then in half again to give you 16 pieces in total. Mix the cornflour, ground pepper, and 1 tsp flaky sea salt on a plate. Gently turn each piece of tofu in the cornflour mix to coat.
- Heat 1 tbsp oil in a wok. Stir-fry the peppers for a few minutes to soften a little. Add the beansprouts and soy sauce. Cook for another 1-2 mins, making sure the veg still has a nice crunch. Drizzle with a little sesame oil.
- Heat the remaining sunflower oil in a large non-stick frying pan and fry the coated tofu for 5 minutes on each side until crisp. Serve on top of the vegetables, scattered with the coriander.
Assembly
Place a thin layer of chutney at the bottom of a ring, place the hot cauliflower florets on top, and remove the ring. Serve the warm tofu and top with pickled chilli, then dress with micro leaves, sour cream, toasted pumpkin seeds and sprinkle with Sosa crispy onions.
