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Whole Smoked Cauliflower Roast with Plum Sauce

Mokgadi Itsweng, Plums

Ingredients

  • 1 whole med-large cauliflower
  • 1 litre water
  • 1 tsp salt
  • 100g smoking wood chips

Plum Sauce

  • 500g red plums, halved, pitted, and roughly chopped
  • 100g brown sugar
  • 200ml rice vinegar
  • Juice of 1 lemon
  • 100ml water
  • 1 tsp five spice powder
  • 1 Tbsp fresh grated ginger
  • 1 onion chopped
  • 1 tsp cayenne
  • 40ml soya sauce

Method

  1. Bring a salted litre of water to a boil, then add the whole cauliflower.
  2. Boil the cauliflower for 20 minutes, then drain and set aside.
  3. Smoke the cauliflower by placing a hot charcoal disk into a small foil container, then adding the wood chips.
  4. When the chips start smoking, place the foil container with the wood chips inside the bottom rack of the oven.
  5. Place the cauliflower on the rack, directly above the smoking chips.
  6. Close the oven and allow to smoke for 10-15 minutes.
  7. While the cauliflower smokes, make the sauce by placing all the sauce ingredients in a saucepan. Simmer at medium heat for 25 minutes.
  8. Blend all the ingredients to a smooth sauce.
  9. Pre heat the oven to 200Β°C.
  10. Place the cauliflower on an oven baking tray, then baste the cauliflower with half the sauce.
  11. Bake in the oven for 15 minutes, then baste with sauce and bake for a further 10minutes, until the cauliflower is nicely browned.
  12. Serve sliced into steaks with extra plum sauce and fresh herbs on top.