large cauliflower head
Salt & Pepper
For the batter
1/2 cup cake flour
1/2 cup cornflour
1tsp cumin seeds
1tsp baking powder
Water to create a thin batter.
Salt and Pepper
1 head of Broccoli
To plate up:
Smear the hummus in the plate. Add some broccoli tabouleh with broccoli florets on the side, place the cauliflower “steak” on the hummus and garnish with the fritters, fresh radish slices and pumpkin seeds.
Serve with Glen Carlou Unwooded Chardonnay
Slice the cauliflower head through the Centre into a cauliflower “steak”.
Keep the offcuts for the Hummus.
Season with salt and pepper and drizzle with oil.
Seer the cauliflower steaks on a hot griddle and roast in the oven at 190 degrees Celcius until just tender.
Mix all ingredients to create a smooth batter.
Cut small florets of cauliflower and dip into the batter and fry in shallow oil until golden.
We use dried chickpeas for the texture. You can use tinned if time is limited.
Blanch the leftover cauliflower until just tender and add to a blender.
Add the cooked chickpeas, 1 garlic clove, tahini paste, lemon juice, salt and pepper.
It is totally up to your personal taste to add as much or as little lemon, garlic and tahini.
Blend to a smooth paste and reserve.
Keep a few broccoli florets whole to add on top
Finely shave the remaining florets of a head of broccoli (you can also place florets in a food processor). Blanch for a few minutes. Keep aside.
Prepare the paste:
parsley, blanched broccoli and olive oil. Blend to a smooth paste.
Add the steamed couscous and the whole broccoli florets.