Meat-free Archives

Tart recipes

Cucumber salad with amasi raita

Salad recipes

Roast cauliflower with stuffing

45 minutes–1 hour

Roast cauliflower with stuffing

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes–1 hour

Ingredients

250 g breadcrumbs
2 heads cauliflower
olive oil, for drizzling
sea salt, to taste
white pepper, to taste
100 g hazelnuts
8 fresh bay leaves
2 T olive oil
lemon zest, for serving

For the brown butter-and-lemon sauce

2 lemons, juiced
250 g cold butter, cubed
salt, to taste

Method

1. Preheat the oven to 180°C. Sprinkle the breadcrumbs onto a baking tray, place the cauliflower on top, then drizzle with olive oil and season.

2. Cover with foil and roast for 35 minutes. Remove the foil, then stud the cauliflower with the hazelnuts and bay leaves. Roast at 200°C until golden brown.

3. Meanwhile, make the sauce. Place the lemon juice in a saucepan and reduce until syrupy over a medium heat. Remove from the heat and slowly whisk in the butter until the sauce is thick, then season with salt.

4. Serve the roast cauliflower and breadbrumbs topped with the lemon butter sauce and lemon zest.

Cook’s note: Cook the cauliflower in the air-fryer at 180°C until tender and caramelised, about 10–15 minutes. You could use olive oil instead of butter for the sauce. Grate over Woolies’ Plant Powered dairy- free hard cheese if you like.

Find more vegetarian recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Roasted red peppers with Hollandaise

Baked falafel tart

Cassava and plantain chips

Cucumber salad with amasi raita

Chilli pineapple salad

Vegetarian chilli con carne

Frittata

Stovetop mac ‘n cheese

Askoek

Braaied sweet potato

Jaffle

Roast cauliflower with stuffing

Roast cauliflower with stuffing

Ingredients

Method