Black Garlic Roasted Cauliflower Bake
Recipe Courtesy of Justyna Serwach
Prep time: 10 mins | Cook time: 30 mins
Total time: 40 mins | Serves: 4
Ingredients
Black Garlic Pasta
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1 whole cauliflower
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1 whole leek
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1 teaspoon cumin
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½ teaspoon garam masala
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1 teaspoon salt
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Splash of olive oil
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2 packed cups of roughly chopped kale, leaves only (stems can be used in this smoothie)
For the sauce
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3 tablespoons of olive oil (or 3 heaping tablespoons butter if your diet allows it)
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3 tablespoons flour (or chickpea flour for gluten free)
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400ml nut or soy milk
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10 fresh sage leaves (or 1 teaspoon dry sage)
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1 tablespoon fresh thyme, leaves only (or 1 teaspoon dry thyme)
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Zest of ½ lemon
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40g Balsajo Black Garlic cloves (about 20 cloves), mashed into paste
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⅓ teaspoon salt
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⅓ teaspoon white pepper
For the topping
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4–5 asparagus, halved lengthwise
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3–4 tablespoons breadcrumbs
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10g Balsajo Black Garlic cloves (about 5 cloves)
Instructions
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Preheat conventional oven to 200C/392F.
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Divide cauliflower to bite size pieces and place them in a large mixing bowl. Halve the leek lengthwise and clean it very well before slicing it into short, thin strips. Add them to the cauliflower bowl.
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In a small bowl mix salt, garam masala and cumin. Toss the chopped cauliflower and leek with olive oil and then with a mixture of spices. Pour it all out onto a large baking tray and bake for 20 min.
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Meanwhile, in a small saucepan make the bechamel: Place the flour and oil in the saucepan over a medium heat and mix it well to achieve a paste consistency (roux). Cook these two together until flour becomes fragrant and toasty (about 5-7 minutes). Mix it often so it cooks evenly throughout. Whisk milk into this paste until you have a smooth sauce. Bring it up to a gentle simmer for a minute and then remove from the heat. Mix in sage, thyme, lemon zest, salt, white pepper and black garlic paste and mix it all until well combined.
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Remove the vegetable tray from the oven. Top the cauliflower and leeks with kale without mixing and return the tray to the oven for further 5 minutes.
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Leave the oven going, remove the baking tray from the oven and transfer the vegetables into a casserole dish. Pour the sauce over. Arrange asparagus on top.
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Place breadcrumbs and remaining black garlic in a small food processor and using a chopping function combine both into a rough powder. Scatter it over the dish and place it in the oven for 25 min. If you like the top to be crispy and browned grill it for further 5-6 minutes at 220C/428F.