Merry Christmas everyone!
or eat as you like VE
Flavours for cauliflower: ½ tbsp. harissa paste, 3 tsp cinnamon powder, 3 tsp ginger powder, 1.5 tbsp olive oil
Flavours for red cabbage: 2 tbsp orange marmalade, 1 tbsp white wine vinegar, 1 tsp ginger powder, 1 tsp cinnamon powder, crushed garlic clove, 1 tsp dried sage, salt
Bulk: small-medium whole cauliflower, small-medium sized red cabbage, 1 red onion, handful of dried cranberries, some sunflower seeds (or other)
Great with: as much Christmassy things you can eat!
Lets cook: Set the oven to 200oC. Start by making the sauces. Mix together all the flavours, separately, as above, and add 1 tbsp water to each. You can add some more if it’s a little un-mixable. Remove the outer leaves and stem of the cauliflower and place in a baking tray/bowl. Thinly slice the red onion and the red cabbage. Using your hands, rub the cauliflower sauce all over the cauliflower then sprinkle on some nuts or seeds of your choice. Cover with tin foil and bake for 1.5h. Next, sauté the red onion for about 4 minutes in a little oil and salt. Remove from the heat then add the cabbage and all the ‘cabbage flavours’ along with 1/2 cup water and mix around (hands help here too!). Cover and simmer on a low-medium heat for 1h, stirring occasionally. If there is water left at the end, just boil it off and keep stirring. Then, choice a nice big plate, put the cauliflower in the middle and surround with the cabbage. Great as a side, or a main for 2 people OR eat it whenever and however you like