Vegan Roasted Cauliflower

Name: Vegan Roasted Cauliflower
Prep time: 45 min
Cook time: 1 hr
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: Cauliflower puree; 2 qt. Water; 1 ea. Purple cauliflower, cut in quarters; 1 tsp. Salt; 4 clove Garlic; Seasoning; 1/2 tsp. Salt; 1 pinch Cayenne; 3 tbsp. Oil; 1 tbsp. Red wine vinegar; Cinnamon scented currants; 1/2 cup Dried cherries; 4 ea. Cinnamon sticks; 1 qt. White wine; Bake The Cauliflower; 1 head Romanesco cauliflower; 2 head Colored cauliflower; 1/2 bu. Thyme; 2 ea. Garlic clove; 2 tbsp. Olive oil; 1 tsp. Salt; Hazelnuts Dressing; 3 cup Hazelnuts, baked; 1/2 cup Shallot, sliced; 1/4 cup Red wine vinegar; 2 tbsp. Hazelnut oil; 1 tsp. Sugar; Seasoning; 1/8 tsp. Salt; 1 pinch Cayenne

Chef Perry Pollaci

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A vegan delight dry roasted cauliflowers with a creamy hazelnut dressing so many flavors and colors the dish just comes together with the cinnamon-scented cranberries. makes for a tantalizing entree or side dish.

Recipe

PRE TIME: 45 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 45 min

4 SERVING

Ingredients:

Cauliflower puree
2 qt. Water
1 ea. Purple cauliflower, cut in quarters
1 tsp. Salt
4 clove Garlic
Seasoning
1/2 tsp. Salt
1 pinch Cayenne
3 tbsp. Oil
1 tbsp. Red wine vinegar
Cinnamon scented currants
1/2 cup Dried cherries
4 ea. Cinnamon sticks
1 qt. White wine
Bake The Cauliflower
1 head Romanesco cauliflower
2 head Colored cauliflower
1/2 bu. Thyme
2 ea. Garlic clove
2 tbsp. Olive oil
1 tsp. Salt
Hazelnuts Dressing
3 cup Hazelnuts, baked
1/2 cup Shallot, sliced
1/4 cup Red wine vinegar
2 tbsp. Hazelnut oil
1 tsp. Sugar
Seasoning
1/8 tsp. Salt
1 pinch Cayenne
2 tbsp. Parsley, chopped
1/8 tsp. Salt
1/2 ea. Nutmeg, whole

Directions:

Step 1

Preheat oven to 300°F/149°C.

Step 2

On a dry sheet tray, add hazelnuts and toast for about 12-15 minutes until brown and fragrant. Reserve 1 cup of the hazelnuts, place into a ziplock bag and crush into pieces using the back of a pot. Reserve.

Step 3

In a medium saucepot, add cauliflower and garlic cloves. Just cover with water and boil on high. Cook for 20 - 30 minutes until completely tender.

Step 4

In a small saucepot, add dried cherries, white wine, and cinnamon sticks. Boil on medium-high heat until the white wine has evaporated. About 10-15 minutes. Reserve.

Step 5

Strain ( reserve some of the cooking liquid). In a blender, add soft cauliflower, garlic, salt, oil, and cayenne.

Step 6

Blend on high, streaming in red wine vinegar until completely smooth. Add some of the cooking liquid if the puree is too tight. Check seasoning and reserve.

Step 7