Go Back
Print

Whole roasted cauliflower with tahini, bacon and preserved lemons.

A stunner of a main course, unusual and very delicious. Leave out the bacon to make it veg friendly.
Needs a long baking, which can probably be shortened by microwaving the cauliflower before the time.
Course Main Course
Cuisine Fusion
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 4

Ingredients

  • 1 Massive cauliflower Use the biggest one you can find
  • Tin foil
  • 1/4 Cup Tahini
  • 1/2 Cup White wine
  • 2 tbsp Miso
  • 100g Diced bacon
  • 150g Mushrooms - we used shimeji
  • 1 Red chilli, chopped
  • 2 Spring onions, chopped
  • 1/4 Preserved lemon, skin sliced thinly and flesh chopped
  • 1/2 cup water
  • 3 Cloves garlic, mashed
  • 2 Cm Ginger, mashed

Instructions

  • Dissolve the miso with the liquid, and add the rest of the ingredients, except the mushrooms.
  • Cut the base of the cauliflower until it is level with the bottom florets.
    Chuck some sauce inside and swirl it around to coat the inside of the cauliflower.
  • Wrap your baby in tin foil from the base upward, but before you seal the top, throw the mushrooms and the rest of the sauce all over him. You want a bit of a pool of sauce at the bottom, so make sure your tinfoil seals properly.
    If you don't have tinfoil, you can use a pot with baking paper and a lid, and you must put a baking tray with water in the oven to stop it drying out.
  • Bake for 1h20m, or until it is soft all the way to the base (stick a knife in to check)