Roasted oriental cauliflower with blood orange, saffron aioli, walnuts, mint and goat cheese
Incredients
- 1
- cauliflower
- 1
- clove garlic
- 12tbsp
- olive oil
- 1tbsp
- tomato paste
- 1tsp
- ras el hanout (oriental seasoning mix)
- 1
- pinch salt
- 1tsp
- maple syrup
- 125ml
- neutral oil
- 1
- medium egg
- 1
- squeeze freeze blood orange juice
- 2
- saffron threads
- 1
- pinch salt
- Lemon juice to taste
- 1
- blood orange
- 1pkg.
- GAZİ goat cheese, diced
- Fresh mint
- One handful walnuts
Cauliflower
Saffron aioli
For serving
Description
Cauliflower
Cut cauliflower florets from the stalk. Peel the garlic clove and finely chop. In a bowl, combine the olive oil, tomato paste, garlic, ras el hanout, salt and maple syrup and season to taste.
Put the cauliflower florets in the bowl with the spice oil and mix well. Spread the cauliflower on the baking tray, drizzle with a little olive oil and place in a hot oven (180 degrees). Roast at 180 degrees for 15 minutes, turning the cauliflower once halfway through.
Saffron aioli
Add the saffron threads to the blood orange juice and stir. Add the oil to a high bowl, add the egg and salt and dip the hand blender into the bowl. Start the hand blender and wait until the liquid emulsifies and gets a little firm, then slowly pull up the hand blender. Add blood orange juice with saffron and mix thoroughly once more. Season to taste with lemon juice.
To serve
Supreme the blood orange. Cut the GAZİ goat cheese into small cubes. Crack the walnuts and chop roughly. Pick off mint and put it aside. Put the roasted cauliflower florets on a plate and add the aioli into small bowls. Spread the blood orange, walnuts and goat cheese over the cauliflower and serve with mint.
