Roasted Cauliflower with Creamy Cauli

400g Miza Creamy Cauli Sauce 
1/4 Red Onion, thinly sliced
30g Red Wine Vinegar
15g Caster Sugar
20g Red Chilli, finely chopped
5g Fresh Curry Leaves (or 1/2 Tbsp Dried)
1 Cauliflower Head (1.2kg)
75g Hazelnuts
1/2 Tbsp Ground Cumin 
25g Soy Sauce
3 Spring Onions, thinly sliced 
40g Dates, thinly sliced

To Serve: 
Brown Rice or Flatbreads 

Cook Time: 0025
Serves: 04

  1. Preheat the oven to 200C. 
  2. Prepare the cauliflower first. Cut off the bottom and remove the leaves. Wash the head and cut into quarters. Wash the leaves and set aside for now. 
  3. Deseed and finely chop the red chilli. Heat 30g rapeseed or vegetable oil in a saucepan over medium-high heat. Once hot, add the chilli and curry leaves and cook until fragrant, about 3-4 minutes. Then set aside. 
  4. In a mixing bowl, mix together 30g olive oil, ground cumin, soy sauce, salt and pepper and pour over the cauliflower in another bowl. Massage the mixture into the cauliflower and leave to marinate for 10 minutes. 
  5. Meanwhile, finely chop the spring onions and dates. In a dry frying pan over medium-high heat, toast the hazelnuts until fragrant and golden, and set aside. 
  6. In a small saucepan mix together the red wine vinegar with 30g water and the sugar. Cook over medium heat until the sugar has dissolved, then increase to high heat and boil for 2 minutes before pouring the vinegar over the sliced onions. Make sure the onions are submerged and leave to pickle. 
  7. In a large ovenproof frying pan, add a drizzle of oil and cook over medium-high heat. Once hot add the marinated cauliflower slices cut side down and brown in the pan for 5 minutes. Turn over on the other cut side and brown a further 5 minutes, turn down the heat if it is too hot. Drizzle over a little oil and then transfer to the oven for 15 minutes, increasing the temp to 220C. 
  8. Place the cauliflower leaves on a lined baking tray and drizzle over olive oil, sprinkle over a pinch of salt and pepper, and some mustard seeds. Bake at 220C for 15 minutes. 
  9. Meanwhile, reheat the NUJU Creamy Cauli Sauce in a saucepan until warmed through. Serve the cauliflower on a bed of the sauce, and sprinkle over the spring onions, dates, hazelnuts and place some of the pickled onion on top. Finally, drizzle over the chilli, curry leaf mixture and serve!