Grilled cauliflower with guacamato
I love cauliflower but my wife doesn’t and I know, like her many people don’t like cauliflowers. So through trial and error I found the cooking technique that better suited for her to like it, grilled and roasted with a light marinade! And Guacamato is my latest invention, it’s like a guacamole but with more tomato than avocado so that you don’t have to break the bank. Vegan but meaty, filling and incredibly healthy.
INGREDIENTS
2 small cauliflowers £1.38
1tsp turmeric £0.10
2 avocado £1.12
6 sprigs of coriander £0.12
1 bunch spring onion £0.37
2 garlic clove £0.04
4 small tomatoes £0.44
1 lemon £0.15
4 tbsp extra virgin olive oil £0.18
1 pinch sweet smoked paprika £0.05
Salt £0.01
Pepper £0.01
1 pinch of dukkah (optional)
TOTAL = £3.98 / 4 = £1
Slice the cauliflower in 2cm slices making sure the florets are attached to the stalk so it holds together. Sprinkle the turmeric, salt and brush with some oil.
Grill the cauliflower steaks over high heat for 3 minutes on each side. Turn the angle half way through the cooking to get some criss cross marking on it. Bring it straight into the preheated oven at 200 C for 12 minutes or until ready.
Roughly chop the tomatoes, avocados and place in a bowl. Thinly slice the coriander and the spring onions, mixing the stalks of the coriander and the white of the spring onion with the avocado and keeping the leaves and the greener part of the spring onion in cold water for later. Season with salt and pepper, squeeze the lemon juice, finely chop the garlic, drizzle with the olive oil and mix altogether inside the bowl to create the guacamato.
Serve the cauliflower with a sprinkle of dukkah if you have some to hand with a big dollop of guacamato topped with the coriander leaves and the green of the spring onion. Enjoy!
