Cauliflower Coronation

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CAULI CORONATION with coconut & turmeric “mayo”

This is the most epic salad, the sweet dressing with the salty nuts is so delicious and it's beautiful too.  Great for those attempting “Veganuary” too.  A Peardrop classic!

Serves 4

First make the dressing (or vegan mayonnaise):

200ml coconut milk

Juice of 1 lime

60g organic dried apricots

¾ tsp turmeric powder

¾ tsp ginger powder

¾ tsp madras curry powder

½ tsp ground cardamom

pinch salt

75ml olive oil

Blend all of the ingredients together, apart from the olive oil, in a high-speed blender until completely smooth.  Then slowly pour in the oil.

The mixture should be thick and creamy in texture, and bright yellow like daffodils.  I don’t measure the olive oil usually, I just pour until I get the best texture – more olive oil will thicken it up.

Then roast the cauliflower (this always tastes best on the day of cooking):

500g cauliflower

10g coconut oil

Chop the cauliflower into florets and lay on a baking sheet with melted coconut oil and salt.

Put into the top of a oven pre-heated to 220c.  Roast for 15 minutes.  The cauliflower will turn charred and crispy (and really flavoursome) and if you want to char, it’s much quicker than using a griddle pan.

For the nut garnish:

50g cashews

1 sprig rosemary, chopped finely

1tsp olive oil

1tsp honey

Stir the nuts with the other ingredients and roast for 10 minutes at 180c - or sprinkle with toasted flaked almonds, which is just as good).

To assemble:

100g coriander

100g spinach or rocket

250g cooked chickpeas

Chop the coriander and spinach and mix with together with the freshly roasted cauliflower, chickpeas and dressing.  Add the dressing gradually, depending on how wet you like it.  You can always add more salad leaves too as you.

Garnish with slices of mango, honey cashews or toasted almonds & black sesame seeds.

Another great thing about this recipe is that the “mayo” heats up well, so you can eat it warm too.

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