Orange and Purple Cauliflower with Cumin Sauce

Photo courtesy of Photography by Sadiq

There are four groups of cauliflower: white, orange, green and purple. Orange cauliflower contains 25 times the level of vitamin A of white varieties and the colouring of the purple cauliflower is due to a natural build up antioxidants which gives its distinctive colouring.
I've combine the two types of cauliflower for contrast and extra benefits of added vitamins. This dish can be eaten hot or cold.

1 orange cauliflower
1 purple cauliflower

1 tablespoon chilli flakes
1 tablespoon cumin seeds
3 tablespoon vegetable oil
1 small bunch of coriander
4 cloves garlic
100g salted butter
1 teaspoon dijon
1 lemon
Good pinch of sea salt

Method:
Place a large pot of water over a high heat and bring to the boil. Cut the cauliflower into small bite-sized pieces and place it aside for when the water is ready.

Place a small pan over a medium heat and lightly toast the cumin until fragrant then add the butter and chilli. Once the butter clarifies, remove from heat and in a food processor place butter, oil, coriander, garlic, dijon, juice of lemon and salt. Blend together for 30 seconds then the dressing is ready. Once water is boiling cook the orange cauliflower first for about 4 minutes. Using a strainer sieve out the cauliflower and repeat with the purple variety. To serve simply drizzle the dressing over top.

Roast Cauliflower with Caper Hollandaise

Most people either love cauliflower or they loath the stuff. Not the most attractive of vegetables and when boiled and served with some plain old butter can be quite unappealing. Instead try roasting cauliflower which brings out a more nutty and slightly bitter taste, then dressed in something salty and rich like a caper dressing.

2 cauliflower
30ml extra virgin olive oil
1 teaspoon sea salt
Cracked pepper
70g rocket washed

DRESSING:
3 yolks
1 lemon
1 bay leave
1 clove garlic sliced
8 peppercorns
1 sprig parsley
250g butter
50g capers plus extra to garnish
Sea salt to season

METHOD:
Remove the outer leave's of the cauliflower then slice the cauliflower in half and cut out the stalk. Lay the cauliflower halves flat and cut into 5-7mm slices. Line a baking tray with parchment paper and lay out the cauliflower, season with salt and pepper then drizzle with olive oil and place in oven at 180oC for 30 minutes.
To make the dressing juice the lemon into sauce pan and add the peppercorns, garlic, bay leave, parsley, and place over a low heat and bring to a light simmer then remove from heat and strain the liquid into a food processor. In the same sauce pan add the butter and melt gently over a low heat till foamy. Add to the food processor the yolks, capers and a pinch of salt and blend together for 1 minute. Once the butter is starting to foam on the surface remove from heat and strain the butter from the garlic, peppercorns, bay and parsley. Switch the processor on and slowly pour the butter in bit by bit till fully incorporated, taste and add more salt if needed.
Once the cauliflower has cooked and cooled then its time to construct the salad, lay half the rocket over a large platter followed by half the cauliflower. Dot the cauliflower with the caper sauce and garnish with extra capers then repeat the layer once more and serve as soon as possible.