On Thursday’s Morning Focus, ‘Taste of the Week’ returned with Paul Knapps. Paul has been a firefighter for 35 years while he also enjoys a love of cooking which has resulted in him being known as ‘The Firefighting Chef.
This week, Paul joined Alan to discuss his latest recipe for whole roasted cauliflower served with a garlic yoghurt and chimichurri herb sauce.
For the cauliflower
1 x medium size cauliflower, remove most of the outer leaves but leave the fresher inner ones on it
2 tbsp or a good glug of olive oil
sea salt ( or just salt if that’s all we have)
Chimichurri ( this makes extra , so you can keep it in the fridge for a couple of weeks using it on other things too)
1 medium shallot diced finely
1 red chili pepper diced finely
3 to 4 cloves of garlic
115ml of red wine vinegar
1 tsp of salt
1 tsp of red pepper flakes or 1/4tsp of cayenne pepper( add more to taste and heat !)
1/2 cup of fresh chopped coriander
2 cups of freshly chopped parsley
175 ml of extra virgin olive oil
4 tbsp of plant based plain yoghurt
1 clove of garlic crushed
1/4 of a lemon juiced
2 tbs of Tahini to serve
Fill a large pot and season with salt and bring this to the boil
place your whole cauliflower into the water and bring back to the boil and let it cook for around 8 minutes and remove and leave it steam off for about 5 mins or so , cover with a good glug of olive oil and roast it in an oven
(200 degrees , 180 fan, gas mark 4 ) for around 45 minutes until its golden all over , remove from the oven a pop to one side ready for plating up.
another option is to cut your cauliflower into 25/30mm steaks and skip the boil part and go straight to roast the steaks , cover with a drizzle of oil and seasoning and roast in the oven for around 30 mins , you have the freedom to choose
Mix all your chimichurri ingredients and check to see if we need a little more volume in the heat dept. you can add more chili or cayenne pepper if you want.
mix all your yoghurt ingredients together and check the taste add more of what you love if required
Now we are ready for plating up
spoon some of your garlicky yoghurt onto a serving plate and place the whole cauliflower or steaks on to the yoghurt , drizzle with tahini and spoon over the top you’re chimichurri to taste. Now cut like a cake and serve and most importantly enjoy !
You can listen to the full interview below.