No Waste Cauliflower with Rose Harissa, Chickpeas, Semi-Dried Tomatoes and Aquafaba Mayonnaise
Prep: 25 minutes
Cook: 40 minutes
Cook: 40 minutes
Hard
Serves 4 people
In support of Stop Food Waste Day, we have created this dish based around a cauliflower that uses every element of each ingredient, but which all work together. This means there are 3 recipes involved, but all are quite straightforward and will hopefully make you think twice about what goes in the bin. As a happy accident, the recipe is completely vegan friendly, but the dish would be a perfect match for roasted meats or fish.
As part of our waste reduction efforts, we work with food charity City Harvest to redistribute surplus food to those in need across London.
Ingredients
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For the cauliflower:
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1 head of cauliflower, with leaves and stalk intact
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salt and pepper
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2 tbsp Early Harvest Extra Virgin Olive Oil
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2 tbsp Rose Harissa
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1 garlic clove, peeled
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1 lemon
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1 jar of Chickpeas (660g)
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1 jar of Balsamic Semi-Dried Tomatoes (330g)
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For the pickled cauliflower stalks:
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130g Chardonnay Vinegar
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335g water
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60g granulated or caster sugar
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16g fine sea salt
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2 small or 1 large clove garlic, peeled and thickly sliced
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1 tsp black peppercorns
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1 tsp coriander seeds
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For the aquafaba mayonnaise:
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1 tbsp aquafaba – the liquid from the chickpeas
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½ tbsp Dijon Mustard
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sunflower oil drained from 1 jar Balsamic Semi-Dried Tomatoes (approx. 120ml)
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½ tsp White Wine Vinegar
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a squeeze of lemon juice
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salt and pepper to taste
Method
- Step 0: For the cauliflower:
- Step 1: Heat your oven to 205C fan/220C non-fan. Trim the leaves and stalk of the cauliflower and reserve for pickling. Cut the cauliflower in half through the core, then in quarters, then into large florets. Season with salt and extra virgin olive oil in a bowl (keep the bowl for dressing the cauliflower later), making sure the oil gets all over. Transfer to a baking tray and roast for around 25 minutes, or until dark on the outside, and softened in the middle.
- Step 2: Whilst the cauliflower is cooking, drain the chickpeas but keep the liquid. Drain the tomatoes but reserve the oil.
- Step 3: Make up a dressing for the cauliflower by finely chopping (or squeeze through a press) the garlic and adding to a small bowl with the zest and juice of 1 lemon and the Rose Harissa.
- Step 4: When the cauliflower has been cooking for around 25 minutes, remove from the oven and add the drained chickpeas and tomatoes. Return to the oven and roast for another 5 minutes or until the chickpeas are warm and the tomatoes starting to crisp at the edges.
- Step 5: Remove from the oven and put everything in a bowl. Add the Rose Harissa dressing and stir to coat thoroughly. Divide between plates and top with the pickled cauliflower stalks and aquafaba mayonnaise.
- Step 6: For the pickled cauliflower stalks:
- Step 7: Trim the leaves, stalks and base of the cauliflower and wash thoroughly in cold water. The smaller inner leaves are fine to use as they are, but the thicker leaves and stalk will need to be thinly sliced to pickle. Once rinsed and chopped, put everything in a bowl or container, sprinkle with a little salt and toss to coat.
- Step 8: Combine the chardonnay vinegar, water, sugar, salt, garlic and spices in a small pan, bring to the boil then turn off. When cool, pour over the stalks and leaves and cover with baking paper to keep submerged. They will be ready to eat in a few hours but best after 24.
- Step 9: For the aquafaba mayonnaise:
- Step 10: In a small bowl, mix the aquafaba and Dijon mustard. Use a spoon or small whisk to combine then very slowly add the oil from the tomatoes, one drop at a time but adding extra as the base thickens and emulsifies, just as you would with making a traditional mayonnaise.
- Step 11: Once the oil has been incorporated, add the white wine vinegar, lemon juice and season with salt and pepper. If the mayonnaise looks a little loose then use some additional oil. Taste and add more salt or lemon as you feel it needs it. If you like, you could add some extra virgin olive oil to give it a stronger flavour. Cover and keep in the fridge until ready to use.
