Roasted Spiced Cauliflower with Wild Garlic Tapenade
Updated: Apr 21, 2022
by Caroline Marson of Wild Ivy Retreats https://www.wildivyretreats.com
Roasting cauliflower is a really easy way to enjoy this delicious superfood. No longer hidden under soggy sauces. We’ve spiced ours up with lashings of Wild Garlic Tapenade made from foraged leaves, which are abundant in Spring. Mustard Garlic and Dandelion leaves also add a touch of magic and are basically ‘free’ food!
1 cauliflower, broken into small chunks
3 tbsp extra virgin olive oil
1 red or white onion, peeled and finely chopped
2 garlic cloves, peeled crushed
2 tsp turmeric powder
2 tsp garam masala
2 tsp dried chilli
handful of sesame, pumpkin and/or sunflower seeds
sea salt flakes and ground black pepper
4 sprigs of vine ripe cherry tomatoes
squeeze of lemon
flaked toasted almonds
Garlic Mustard leaves or Wild Garlic Flowers (or fresh coriander, if you don’t have either of these)
Wild Garlic Tapenade (see recipe below)
Serve with sourdough bread
1. In a roasting tin, add the cauliflower florets, chopped onion and garlic, sprinkle with olive oil, turmeric, garam masala, dried chilli, sesame, pumpkin and sunflower seeds.
2. Roast at 200C for approx. 25 minutes, turning occasionally. Until golden brown all over.
3. In a different roasting dish, place the cherry tomatoes on the vine. Drizzle with olive oil, salt and ground black pepper and put into the oven to roast for approx. 20 mins until caramelised.
4. To serve, spread the tapenade over the serving plate and place the warm cauliflower on top, scraping up all the toasted bits.
5. Serve with a squeeze of lemon, the slow roasted tomatoes, sprinkle over the toasted almonds and garnish with wild Mustard Garlic leaves, or wild Garlic Flowers or fresh coriander.
Wild Garlic Tapenade
Make the most of young spring leaves found in April and May. The plant smells and tastes of garlic, onion and chives. The flowers, stalks and buds are all edible, look pretty and are tasty! Also look out for Mustard Garlic (Jack By the Hedge), Cleavers or Sticky Willy, Dandelion leaves and young Nettle tops.
1 generous handful of Wild Garlic, washed, dried and roughly chopped
1 handful mixed wild greens such as Mustard Garlic, Dandelion leaves, Nettle and Cleavers (or use a handful of spinach leaves)
2 tablespoon capers, chopped
2 tablespoons Kalamata olives, pitted (or any brown or black olives)
Zest of 1 lemon
1 garlic clove, chopped
4 tablespoons virgin olive oil
Put all the ingredients in a food processor and blend until smooth. Taste and adjust seasoning. Add more lemon zest if needed. This tapenade is also great served with tomato salad, soup, pasta or as a dip.