If you haven’t tried roasting cauliflower yet, you haven’t lived. OK, that may be going slightly overboard, but we’re pretty obsessed with how this unassuming veggie completely transforms into something so soft and downright creamy — it’s like eating little pillows of goodness. Accompanied by an irresistible cashew-based, edamame ginger dip, you may want to make a double batch of these so there’s enough to share. You’ve been warned!
Roasted cauliflower with edamame ginger dip
Serves: four
Time: 60 minutes
Ingredients:
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1 medium cauliflower, cut into florets 3 eggs 1 cup coarse bread crumbs ¼ cup dried rosemary and thyme 1 teaspoon sea salt (plus more for seasoning) 1 teaspoon black pepper ⅔ cup edamame beans, cooked ¼ cup fresh ginger, minced
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2 cloves garlic ¼ cup cashews 1 lime, juice and zest (plus more for serving, optional) ¼ cup extra virgin olive oil 1 tablespoon sugar ¼ cup water (as needed) Handful of microgreens (optional) |
Method:
Preheat your oven to 400 F. Wash, core and trim leaves from cauliflower and cut into medium to large size florets. Try to keep them all the same size so they’ll cook evenly.
Whisk eggs in a medium-sized bowl and arrange another two bowls — one with flour, and the other with breadcrumbs, rosemary, thyme, salt and pepper. Dredge each piece of cauliflower first in flour, then in the egg and, lastly, in the breadcrumb mixture. Place them on a parchment-lined baking pan, and roast in the oven for 45-55 minutes, flipping them over halfway through.
Meanwhile, bring a small pot of water to a boil and add frozen edamame beans. Lower heat to medium, and simmer for four to five minutes, just until they’re fork tender. Drain in the sink and set aside.
In a food processor, combine ginger, garlic, cashews, lime juice and zest, extra virgin olive oil and sugar along with the cooked edamame beans. Blitz it all up, adding water in small amounts as needed to help get it completely nice and smooth. Chill in the refrigerator until needed.
For the last 10 minutes of baking time, switch to the oven to broil and bake the cauliflower until they’re completely crispy and golden brown on the outside, and fork tender on the inside.
Serve with fresh lime wedges and microgreens (optional) alongside the dip.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
