The cauliflower takes up the lovely spicy flavours and really shines.
Topped with a little sour cream and freshly snipped chives and eaten with one of my soft corn tortillas this makes a lovely vegetarian meal, alternatively, barbecued meat with a squeeze of lime goes beautifully too.
1 large head of cauliflower
2 shallots, peeled and quartered
2 cloves garlic, peeled
1 large jalapeño, 40g, deseeded and diced finely
3 tablespoons fresh oregano, chopped
1 tablespoon smoked paprika
1 teaspoon chipotle chilli powder
2 teaspoons salt
Preheat the oven to 200 degrees Centigrade.
Remove the leaves from the cauliflower. Cut in half and cut out the stalk. Break half the cauliflower into small florets.
In a food processor, process the the cauliflower stalk until couscous like size, pour into a roasting tin.
Process the cauliflower half, that hasn’t been broken into florets, until it resembles couscous, add to the roasting tin.
Process the onion and garlic, add to the cauliflower mix.
Add the florets, chilli, smoked paprika, oregano, salt and 60-100mls of oil to the roasting tin, mix very well.
Roast in the oven for 60-75mins, stirring regularly.