“The amazing thing about being vegan in 2019 is that we don’t have to miss out on any of the traditions”
Like most keen cooks, I revel in Christmas and all that it has to offer; particularly when it comes to the requisite festive culinary delights. The amazing thing about being vegan in 2019 is that we don’t have to miss out on any of the traditions – mince pies, Christmas pudding et al are firmly on the menu. Likewise, Christmas dinner contains all the usual suspects, and whilst there are an array of faux meats now available on the market, I prefer to have a stunning seasonal roasted cauliflower as the festive centrepiece.
Marinated in an intensely herby Zhoug paste, and served with roasted beetroot and earthy Puy lentils, this dish is a meal in itself. Of course, paired with all the typical trimmings, it becomes an unimaginably delicious plant-based feast – not to mention, it looks the part, too. I like to serve it on a large platter and finish with a few jewel-hued pomegranate seeds and a smattering of dill… although any herb of your choosing will suffice.
I realise that some cooks prefer to par-cook the cauliflower in a large pot of simmering water first, but I think this step is unnecessary. I opt to cover the whole roasted cauliflower in foil for the first hour of cooking instead, which not only helps the marinade penetrate the cauliflower, but also creates the perfect environment for the beetroot, too. Depending on the size and circumference of your chosen cauli, you’ll want to return it, uncovered, to the oven for a further 15-30 minutes. If it forms a little crust, all the better!
Try Áine's recipe… Pumpkin Bread
1 large cauliflower
4 beetroots
1 large red onion, quartered
1 orange, quartered
1 garlic bulb
2 rosemary sprigs
250g pre-cooked Puy lentils
For the marinade:
3 tbsp Belazu Zhoug paste
juice of ½ orange
75ml extra virgin olive oil
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