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A whole roasted cauliflower is a go-to vegetable centrepiece, but this hearty recipe is simple enough to be offered as a weeknight dish.
The roasted cauliflower is enveloped by a tangy and earthy walnut sauce. The idea for this sauce came from a Georgian restaurant called Chama Mama on New York’s Upper West Side. Walnuts proliferate their menu - as dips, sauces, toppings – and the server explained that walnuts are elemental to Georgian cuisine. They can be blended with vegetables to make savory spreads (we tried a plate of four varieties made with beets, eggplant, spinach, red kidney beans and Ekala which is a Georgian spinach), or pounded with garlic to make pastes for meat, or added to stews to add body and richness.
My walnut sauce is a very loose interpretation of Georgian Bazhe Sauce, which is often served with chicken. Mine is more herbaceous, with the addition of an ample handful of dill. The sauce works particularly well with the roasted cauliflower, bringing out it’s sweetness. It is creamy, tangy and light. I like it quite runny, so the cauliflower can mop it all up. Serve with flatbread if you’d like another mopping vessel.
One large cauliflower will serve about 4 people (mine weighed 1.5kg / 3.3 pounds). If you are serving less people, I still recommend roasting 1 whole cauliflower, because we may as well take advantage of the hot oven. If you are only serving half of the cauliflower, save the rest for a salad or another meal. I halve the cauliflower to speed up cooking time, but you could also cut into quarters to shave off more time. I roast it whole as I love how creamy and melty it gets in the centre, with a golden, smoky exterior. The drizzle of pomegranate molasses at the end brings complexity and sweetness to the dish. If you don’t have lentils, you can sub in another legume such as chickpeas or white beans, or opt for farro or quinoa.
Serves 4
Herby walnut sauce
Preheat oven to 180˚C / 350˚F.
Place the walnuts on a tray and roast for 8 minutes, until the nuts are golden and toasted.
Increase the oven temperature to 220˚C / 425˚F.
In a small bowl, combine 3 tablespoons of olive oil along with ½ teaspoon of sea salt, a few turns of freshly ground black pepper and the turmeric. Stir to combine.
Line a tray or sheet pan with foil. Place the cauliflower halves cut side down. Pour the oil over the cauliflower and then use your hands to gently massage the oil into all sides. Wash your hands immediately as the turmeric will stain.
Place the cauliflower into the oven and roast for 30-40 minutes, until golden and tender inside. Check doneness after 30 minutes by inserting a bamboo skewer into the middle of the cauliflower and if it comes out easily, it is ready.
Meanwhile, bring a pot of salted water to the boil. Add the lentils and cook for 20-30 minutes (depending on your type of lentil, black lentils take slightly longer to cook) until just tender. Drain. For a shortcut, use canned lentils.
In a blender or food processor, add the walnuts, shallot or small onion, garlic, herbs, turmeric, cayenne or chilli powder, salt, vinegar and olive oil. Pour about ¾ cup (180ml) water and blitz until completely smooth. Taste and add more salt if needed.
To serve, pour some of the walnut sauce onto a rimmed plate or shallow bowl. Scatter with the lentils, and then top with cauliflower halves. Shower the cauliflower with more of the walnut sauce, drizzle with olive oil and pomegranate molasses (if using) and finish with a scatter of herbs. Serve warm or at room temperature.