Ancho Cauliflower Carrot Puree (Print Version)
# Ingredients:
→ Marinated Roast Cauliflower
01 -
1 large cauliflower
02 -
1 tablespoon ground ancho chili
03 -
1 tablespoon smoked paprika
04 -
0.5 tablespoon ground cumin
05 -
0.5 tablespoon rapadura sugar
06 -
2 tablespoons coconut yoghurt or coconut cream
07 -
1 teaspoon salt
08 -
2 tablespoons olive oil or rapeseed oil
→ Carrot Purée
09 -
800 grams carrots
10 -
2 whole guajillo chiles
11 -
100 millilitres extra virgin olive oil
12 -
350 millilitres water
13 -
1.5 teaspoons salt
→ Quick Pickle Onion & Coriander Salad (optional)
14 -
1 small red onion, finely sliced (or radishes as substitute)
15 -
Juice of 1 lime
16 -
40 grams fresh coriander, roughly chopped
# Instructions:
01 -
Wash the cauliflower and trim the base so it sits upright, leaving the leaves on if preferred.
02 -
Place cauliflower in a steamer or large pan with 200 millilitres water. Bring to a boil, reduce heat, and steam for 25 minutes.
03 -
In a bowl, combine ground ancho chili, smoked paprika, ground cumin, rapadura sugar, coconut yoghurt or cream, salt, and oil.
04 -
Remove cauliflower from steamer and allow to cool slightly. Generously coat with the marinade and let sit for 30 minutes to 1 hour.
05 -
Preheat oven to 210°C. Place cauliflower on a parchment-lined tray and roast for 40 minutes until deeply coloured and tender. Test doneness with a skewer.
06 -
Wash and cut carrots into evenly sized pieces. Place carrots in a saucepan with 350 millilitres water, cover, and steam for 20 minutes until tender.
07 -
While carrots cook, toast guajillo chiles in a dry pan over low heat for 30 seconds per side until puffed but not burnt.
08 -
Reserve carrot cooking water. Transfer cooked carrots and toasted chiles to a blender. Add extra virgin olive oil, salt, and just enough cooking water to blend smoothly. Blend until completely smooth, adjusting seasoning to taste.
09 -
Return purée to a saucepan, and heat gently on low, stirring frequently to prevent sticking.
10 -
In a bowl, toss finely sliced red onion with lime juice and chopped coriander. Set aside to lightly pickle.
11 -
Spread a bed of carrot purée on serving plates. Place the whole or quartered roasted cauliflower on top. Finish with the pickled onion and coriander salad.
# Notes:
01 -
Allow the cauliflower to marinate for up to 1 hour for maximum flavour absorption.
02 -
Ensure guajillo chiles do not burn during toasting to avoid bitterness in the purée.
03 -
For a vegan option, ensure coconut yoghurt or cream is free from dairy ingredients.