Buffalo Cauliflower (v)
with Charred Corn, Avocado and Tomato Salsa
Chef Jesse is a bit of a globetrotter and finds inspiration wherever she goes. This delicious recipe is a recreation of a particularly memorable meal she enjoyed on her travels and is guaranteed to transport you to the warmer climes of Central America. Cauliflower is rubbed with a smoky marinade, coated in breadcrumbs, and baked in the oven until golden brown and crispy. Served with steamed rice, a charred sweetcorn and avocado salsa, and a good spoonful of chipotle, the flavours in this dish are guaranteed to bring some sunshine to your kitchen.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
30
Panko Breadcrumbs
163
Sweetcorn
150
Basmati Rice
100
Cherry Plum Tomatoes
1
Avocado
2
Ground Cumin
10
Chipotle Paste
15
Tomato Puree
1
Garlic Clove
1
Smoked Paprika
1
Lime
1
Cauliflower
2
Mayonnaise
1
Coriander
Not included in your delivery
1
Oil for the Sauce
300
Water for the Rice
Utensils
Instructions
Preheat your oven to 200°C. Fill and boil your kettle, we will use it for the rice later. Meanwhile, remove the outer leaves from the cauliflower and cut away the stem at the base. Quarter the cauliflower into four large wedges. In a large mixing bowl mix together the mayo, tomato purée, smoked paprika and a pinch of salt and pepper.
Add the cauliflower wedges to the spiced mayo and use your hands to make sure they are well covered. Tip the breadcrumbs onto the wedges and toss to coat evenly. Transfer the cauliflower onto a baking tray. Drizzle with oil and season with salt and pepper. Roast on the middle shelf of your oven until golden brown and crispy, 20-25 mins . TIP: The cauliflower is cooked when you can easily slip a knife through.
Pour the boiling water (see ingredients for amount) into a large saucepan and bring back to the boil over high heat. Once boiling, stir in the rice and ground cumin and season with salt and pepper. Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.
Meanwhile, drain the sweetcorn in a sieve. Heat a frying pan over high heat (no oil!). When hot, add the corn and fry, turning occasionally, until black spots start to appear, 3-5 minutes. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Zest the lime and chop into wedges. Once the corn has charred, stir in the garlic and cook for 1 minute more. Remove from the heat.
Halve the tomatoes. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides and into squares. In a large bowl, combine the corn, tomatoes, avocado, coriander, lime zest, a squeeze of lime juice (to taste) , a good glug of olive oil and a pinch of salt and pepper.
Make the chipotle drizzle by mixing together the chipotle paste, olive oil (see ingredients for amount) and a squeeze of lime juice. Season with salt and pepper. Fluff up the rice with a fork. Dividethe rice, salsa and cauliflower between your plates. Serve with a little chipotle drizzle (to your taste, it's hot!) and any remaining wedges of lime. Enjoy!
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