Mezze-inspired cauliflower

With Angel Food’s Sour Cream

This versatile dish is full of vegetable-y goodness and bursting with flavour thanks to the olives, sundried tomatoes, capers and chilli. Because the olives and capers are salty we haven’t added any extra salt to the recipe, but you may wish to. A squeeze of lemon juice would be lovely too.

Heating the olives, capers and sundried tomatoes gently in the oil infuses the oil with their wonderful flavours, perfect to season the cauliflower as it roasts.

This recipe works as a side dish or as part of a buffet; to make it a main course just stir through a drained can of your favourite beans and serve with crusty bread or potatoes, or over rice.

Ingredients

  • 1 large cauliflower

  • 1/4 cup vegetable oil

  • ⅓ cup sun-dried tomatoes, roughly chopped

  • ⅓ cup of your favourite olives

  • 1 tablespoon capers

  • 1 teaspoon chilli flakes

  • Fresh parsley (or other fresh leafy herbs) to garnish

Method

  • Preheat the oven to its hottest setting (about 230°C).

  • Prepare the cauliflower: remove stalk and any tatty leaves, cut florets into bite-sized pieces (you can also use the ‘nice’ leaves, cutting the big ones in half lengthwise).

  • Heat the oil, tomatoes, olives and capers gently in a pan for about 5 minutes – keep the heat low so nothing fries but the oil gets infused with the flavours.

  • Steam the cauliflower in the microwave or on the stovetop for 5 minutes, then drain well.

  • Remove the tomatoes, olives and capers from the oil using a slotted spoon, and pour the oil over the drained cauliflower. Add the chilli flakes, and toss or stir to coat the cauliflower evenly with the chilli and oil.

  • Spread the cauliflower in a single layer on an oven tray and roast for 10 to 15 minutes until golden and tender but still with a bit of crunch. (The leaves will cook more quickly; remove them once they’re starting to crisp up.)

  • Serve warm or at room temperature. To serve, pile the cauliflower on a serving dish with the olives, tomatoes and capers. Dollop on some vegan sour cream and add some parsley, basil or coriander leaves.


Snack, Dinner, LunchArt FComment