IAN CURLEY’S CAULIFLOWER PIRI PIRI

INGREDIENTS

• One whole head of cauliflower

You can buy piri piri sauce from good supermarkets, however if you want to make your own piri piri sauce:

• 1⁄2teaspoons  paprika
• 1 teaspoon  dried oregano, crushed
• 1 teaspoon  ground ginger
• 1 teaspoon  ground cardamom
• 1 teaspoon  garlic powder
• 1 teaspoon  onion powder
• 1⁄2teaspoon  salt
• 1⁄2teaspoon  ground piri-piri pepper (or cayenne pepper, add more if you wish)

METHOD

1. Fresh head of a small cauliflower (trimmed but baby leaves are fine)
2. Core out the middle of the root of the cauliflower
3. Blanch in salted water until cooked through but still whole
4. Remove from water and allow to drain well
5. Dip cauliflower well in piri piri mix and place in hot AGA oven at 220 degs, bake and baste the cauliflower with the piri piri mix intermittently
6. When cauliflower is roasted and nice red/brown, sprinkle with herb breadcrumbs
7. Bake for a further 10 minutes to get nice crust