Thinking about meat free Monday, I saw something about baked cauliflower yesterday which caught my eye. Here’s what I did:
In a glass bowl combine Greek yoghurt, paprika, cayenne pepper, grated garlic, zested lime (and some of the juice), Dijon mustard, ground cumin, garam masala and a glug of olive oil. When nicely combined smear it over a cauliflower.
Whilst sautéing some chopped onions, boil up a pan of hot water then add cubed potatoes and sliced carrots together with a couple of bay leaves.
Once the potatoes and carrots have softened, drain discarding the bay leaf.
When cool mash the carrots and potatoes with finely chopped garlic then add the cooked onion, frozen peas and chopped parsley stalks with a shake of white pepper and a liberal dash of the olive oil bottle. Now continue gently combining then make into patties or rounds grating a bit of nutmeg over.
Snap off the woody ends of asparagus and drizzle with olive oil and a grind of black peppercorns.
Place all of ingredients onto a roasting pan and shove into a hot oven, check after 20 minutes and remove the asparagus if done (cover with foil) continuing to bake the cauliflower and patties for another 10 minutes or more. And throw in a couple of unpeeled garlic cloves and a whole tomato for good measure.