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a photo of Whole roasted Cauliflower with Cranberry Glaze

Whole-roasted Cauliflower with Cranberry Glaze

This is a beautiful centre-piece show-stopper! We roast a whole cauliflower in a smoky umami maple glaze and pair it with creamy butter bean spread then drizzle over a cranberry sauce and a zingy green sauce, and you’ve got a dish that’s as delicious as it is stunning.

Takes 55 minutes

Serves 4

Ingredients
 

For the Roasted Cauliflower:

  • 1 large cauliflower leaves trimmed
  • 45 ml olive oil 3 tbsp
  • 2 tbsp maple syrup
  • 1 tbsp tamari/ soy sauce
  • 3/4 tsp smoked paprika
  • Pinch salt

For the Cranberry Glaze:

  • 100 ml of cranberry sauce approx. 6 ½ tbsp
  • 2 tbsp Olive oil
  • 1 tbsp tamari
  • 50 ml water 3 ½ tbsp
  • Pinch salt

For the Buttery Mash:

  • 2 tins of butter beans 500g nett weight, approx. 3 cups drained beans
  • Juice of 1 lemon
  • 2 small cloves of garlic
  • 1 tsp salt
  • 4 ice cubes
  • 6 tbsp light tahini
  • 5-6 tbsp water
  • 4 tbsp of olive oil

For the Parsley Oil:

  • 1 small bunch flat-leaf parsley leaves 20g, approx. 1 cup, loosely packed
  • 3 tbsp capers
  • 1 garlic clove
  • 30 ml of vinegar of choice 2 tbsp
  • 70 ml extra virgin olive oil 4 ½ tbsp
  • ½ tsp salt

Instructions
 

  • Preheat your oven to 220°C (440°F).

Prepare the Cauliflower:

  • Parboil the cauliflower: Fill and boil the kettle, add the just boiled water to a large saucepan (approx 5L) with 1 tbsp of salt. Remove any damaged leaves from the cauliflower and clean the cauliflower. Add to the saucepan and cover with a lid and leave to steam for 10 mins. Carefully remove the cauliflower from the pot and drain and place on a baking tray
  • In a small bowl, mix the olive oil, smoked paprika, tamari, maple syrup, & salt. Rub this mixture all over the cauliflower and bake in the oven for 20 mins until it starts to char around the edges

Make the Cranberry Glaze:

  • Add the ingredients for the cranberry glaze to a blender and blend till smooth. It should be runny and have a bright red colour. Taste and adjust the seasoning to your liking.

Make the Butterbean spread:

  • Drain and rinse the butter beans, peel the garlic, and add to a food processor or blender along with the rest of the ingredients for the butterbean spread and blend till silky smooth. Taste and adjust the seasoning to your liking.

Prepare the Green Herb Sauce:

  • Blend parsley, olive oil, vinegar, capers, garlic, salt, and pepper until smooth (if you prefer a chunkier texture you can also finely chop the parsley and capers or grind up all ingredients to a nestle and mortar). Add water or more oil if needed for a drizzleable consistency. Taste and adjust the seasoning to your liking.

Assemble the Dish:

  • Spread the buttery mash on a large serving platter. Place the roasted cauliflower on top. Drizzle over the cranberry glaze followed by the green herb sauce around and over the cauliflower. Serve warm and enjoy!
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