About the Recipe
This healthy and delicious recipe, the creation of Brookdale’s Executive Chef Gary Coetzee,
is an explosion of flavours. Mason Road Serendipity 2021, a Provence-style rosé with hints
of raspberry, watermelon and citrus peel, perfectly complements this aromatic dish.
Ingredients
For the Tandoori Marinated Cauliflower
½ Tsp mustard seeds
½ Tsp cumin seeds
2 Tbs tandoori masala
1-inch fresh ginger, grated
2 cloves garlic, finely chopped
Juice of 1 lime
1-2 Tsp salt depending on taste
½ cup yoghurt
¼ cup of canola oil
¼ head of cauliflower
For the Salsa Verde
1 small onion
1 clove garlic
½ cup of basil leaves
½ cup of coriander
1 Tsp salt
3 Tbs capers
Juice of ½ lemon (approximately 50ml)
150ml olive oil
For the Dukka Spice
1 cup blanched hazelnuts
2 Tbs cumin seeds
1 Tbs coriander seeds
2 Tbs black peppercorns
4 Tbs white sesame seeds
2 Tbs fennel seeds
2 Tbs dried mint
1 Tsp salt
1 Tsp sugar
1 Tsp paprika
For the Hummus
1 cup chickpeas soaked overnight OR 1 tin chickpeas
1Tbs tahini
Juice of half a lemon
1 Tsp cumin
1 clove of garlic
Splash of oil
Method
For the Tandoori Marinated Cauliflower
Combine all ingredients in a bowl.
Quarter a head of cauliflower and brush liberally with marinade.
Allow to marinate for 1 hour.
Place the marinated cauliflower on an oiled roasting pan dusting liberally with chickpea flour.
Roast at 220˚C for 15-20 minutes allowing to char slightly.
For the Salsa Verde
Place ingredients into blender and pulse blend until smooth.
Add a little water if your mixture is too thick.
Check seasoning, add a little salt and pepper if required.
For the Dukka Spice
Place all ingredients on a roasting tray.
Roast at 150˚C for approximately 15 minutes until fragrant, tossing the ingredients every 5mins.
Allow to cool and blend until a coarse sandy consistency.
For the Hummus
Soak a cup of dried chickpeas overnight.
Gently boil with 3:1 water to chickpea ratio.
Add a teaspoon bicarb.
Cook until tender.
Rinse and remove skins.
Alternatively, use a tin of chickpeas.
Add all ingredients to blender.
Blend until smooth and season to taste.
For the Roast Red Onions
2 medium red onions, chopped.
Drizzle with oil and season with salt.
Roast in pre-heated oven at 200˚C for 7-10mins.
Remove from oven and splash with +/- 2Tbs of white balsamic vinegar.
Allow to cool.
Assemble the dish and enjoy with a beautiful glass of Mason Road Serendipity rosé!