I love roasting whole cauliflowers in the pizza oven and usually opt for turmeric, yogurt and Indian spices but for this seasonal recipe I’ve gone for wild garlic, coriander and served it with a twist on saag paneer.
Method
While your oven preheats to 350˚C + marinade your whole cauliflower in a herb oil. Make this by blitzing wild garlic, coriander and olive oil together until you have a smooth green paste. Rub half of this into the florets and under the leaves.
Cook your cauliflower for 15 mins and then remove from the oven and baste in the remaining wild garlic oil.
Meanwhile in a cast iron pan fry your onions, paneer and curry paste and add in your kale, lentils and lemon. Cook until the vegetable curry is soft and the kale has softened.
Serve the wood roasted cauliflower on a spoonful of yogurt with some sour pickles and a generous spoonful of curry.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
The Art of Fire Langoustines with Garlic Chilli Butter Seafood, seared to perfection Few ingredients respond to heat quite like fresh langoustines. They cook in moments, turning a vibrant coral pink as the shells char and the meat becomes sweet, delicate and buttery. When paired with garlic, chilli and fresh parsley, they deliver everything you [...]
The Art of Fire Shoulder of Lamb Feast Slow fire, generous flavour Cooking lamb over the Flamery Asado Grill is an act of patience and generosity. The gentle rhythm of turning, basting and tending to the fire rewards you with tender, fragrant meat that falls apart at the touch of a fork. This is the [...]
The Art of Fire Fillet Steak with Red Wine Reduction A classic reborn in flame There’s something timeless about a fillet steak cooked perfectly — tender, buttery, and full of natural flavour. But when it meets the Beefer Grill, it becomes something truly special. The Beefer’s searingly hot ceramic burner reaches up to 800 degrees [...]
One of James' signature dishes - Wood-grilled Cabbage and Chestnut Butter! This is one of my signature dishes and it works a treat in the pizza oven. The kale chimichurri offers something earthy and metallic to go with the cruciferous cauliflower roasted in nutty brown butter. Method Preheat your oven to 300-350˚C. Move your fire [...]
Wild Garlic Tandoori Cauli & Cavalo Nero Paneer
I love roasting whole cauliflowers in the pizza oven and usually opt for turmeric, yogurt and Indian spices but for this seasonal recipe I’ve gone for wild garlic, coriander and served it with a twist on saag paneer.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Related Posts
The Art of Fire – Langoustines with Garlic Chilli Butter
The Art of Fire – Shoulder of Lamb Feast
The Art of Fire – Fillet Steak with Red Wine Reduction
Cauli Steak and Kale Chimichurri