AuthorJustin GillamCategoryDifficultyIntermediate

This recipe is a interesting way of using your Cauliflower, it moves your thoughts away from just a Cauliflower cheese on a Sunday roast to a taste changing way of cooking.
They do not have much natural sugar like other vegetables so will not caramelize with heat, so using a dry rub when roasting will really boost the flavors.
I Have used Asian and Moroccan spices before that have worked extremely well but this time I'm going a little Mediterranean, with garlic, Tomatoes, Paprika, and lemons.
The cauliflower will work with most meals, I've gone with some meatballs as this is a family favorite.
My perfect picture for this recipe would be in the center of the table surrounded by salads, dips, pieces of torn flatbread and olives.
This recipe will serve 4 people.

Yields1 Serving
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Baked Cauliflower
 1 Cauliflower
 15 g Fresh Parsley click
 15 g Fresh Mint
 3 Cloves Garlic click
 2 tsp Smoked Paprika/Paprika
 1 Juice and zest of lemon click
 50 ml Olive Oil click
Sauce
 150 g Finely chopped Onion click
 400 g Tinned chopped Tomatoes
 5 g Chopped fresh Thyme click
 150 ml Chicken/Vegetable stock or water
 1 tsp Brown Sugar
Meatballs
 400 g Pork Mince
 1 tsp Dried Mixed Herbs
 Salt and Peppers
 Drizzle of Olive Oil
Vegetables
 100 g Green beans with root pinched off click</
 100 g Spring onion, washed in cut in half

1

Place parsley, mint, paprika, lemon zest and juice, garlic, French mustard in a food processor and blend using enough olive oil to help the herbs
blend, you are looking for a fairly smooth paste add salt and pepper.
Next remove outer leaves of the cauliflower and with a small knife remove a small section of the core root this will help with a more even cook,
Score the Cauliflower all over roughly an inch deep with a small Knife
Using your hands rub your paste all over the cauliflower.
Next place Cauliflower on a baking tray drizzle with a little more Olive oil, place in a preheated oven at 160c, depending on the size its going to take roughly 45 minures to cook.

2

Next the sauce, heat a large saucepan over a medium heat and add the olive oil.
Once hot, add the onion and cook gently without browning for 4–5 minutes, or until softened and translucent.
Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and water.
Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.

3

For the meatballs, in a bowl mix together the Pork mince, dried herbs a decent pinch of salt and pepper. Using wet hands roll into 12 tight balls, lightly dust with plain flour and place in fridge for 10-15 mins.
Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely browned, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce and simmer gently 25-30.

4

Using the same frying pan that you sealed the meatballs in.
Pre heat a table spoon of olive oil and drop in your Spring onions, Mushrooms and green beans and stir-fry together for 4-5 mins, remove from heat and set aside.
All your different ingredients will be ready together now, the Cauliflower will be perfectly cooked and your Tomato sauce and meatballs ready to go.

5

I like to serve this in a wide based bowl.
First remove your baked Cauliflower and place in the middle of your serving bowl.
Now with a knife cut in to quarters and separate pulling out to the sides. of the bowl.
Next spoon in your stir-fried vegetables in to the middle of the Cauliflower.
Now evenly spoon your meatballs and tomato sauce in between the gaps.
A fresh twist of sea salt and black Pepper and your done.
I garnished mine with some fresh Parsley from the garden.
Thats it....Done...Enjoy

6

Ingredients

Baked Cauliflower
 1 Cauliflower
 15 g Fresh Parsley click
 15 g Fresh Mint
 3 Cloves Garlic click
 2 tsp Smoked Paprika/Paprika
 1 Juice and zest of lemon click
 50 ml Olive Oil click
Sauce
 150 g Finely chopped Onion click
 400 g Tinned chopped Tomatoes
 5 g Chopped fresh Thyme click
 150 ml Chicken/Vegetable stock or water
 1 tsp Brown Sugar
Meatballs
 400 g Pork Mince
 1 tsp Dried Mixed Herbs
 Salt and Peppers
 Drizzle of Olive Oil
Vegetables
 100 g Green beans with root pinched off click</
 100 g Spring onion, washed in cut in half

Directions

1

Place parsley, mint, paprika, lemon zest and juice, garlic, French mustard in a food processor and blend using enough olive oil to help the herbs
blend, you are looking for a fairly smooth paste add salt and pepper.
Next remove outer leaves of the cauliflower and with a small knife remove a small section of the core root this will help with a more even cook,
Score the Cauliflower all over roughly an inch deep with a small Knife
Using your hands rub your paste all over the cauliflower.
Next place Cauliflower on a baking tray drizzle with a little more Olive oil, place in a preheated oven at 160c, depending on the size its going to take roughly 45 minures to cook.

2

Next the sauce, heat a large saucepan over a medium heat and add the olive oil.
Once hot, add the onion and cook gently without browning for 4–5 minutes, or until softened and translucent.
Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and water.
Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.

3

For the meatballs, in a bowl mix together the Pork mince, dried herbs a decent pinch of salt and pepper. Using wet hands roll into 12 tight balls, lightly dust with plain flour and place in fridge for 10-15 mins.
Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely browned, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce and simmer gently 25-30.

4

Using the same frying pan that you sealed the meatballs in.
Pre heat a table spoon of olive oil and drop in your Spring onions, Mushrooms and green beans and stir-fry together for 4-5 mins, remove from heat and set aside.
All your different ingredients will be ready together now, the Cauliflower will be perfectly cooked and your Tomato sauce and meatballs ready to go.

5

I like to serve this in a wide based bowl.
First remove your baked Cauliflower and place in the middle of your serving bowl.
Now with a knife cut in to quarters and separate pulling out to the sides. of the bowl.
Next spoon in your stir-fried vegetables in to the middle of the Cauliflower.
Now evenly spoon your meatballs and tomato sauce in between the gaps.
A fresh twist of sea salt and black Pepper and your done.
I garnished mine with some fresh Parsley from the garden.
Thats it....Done...Enjoy

6

Whole roasted Cauliflower, Pork meatballs, tomato, spring onions and Chestnut mushrooms

1 thought on “Whole roasted Cauliflower, Pork meatballs, tomato, spring onions and Chestnut mushrooms

  1. Made this at the weekend. Delicious!

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