The roast cauliflower part of this recipe comes from Duncan Welgemode’s Africola, a remarkable testament to the Adelaide restaurant of the same name. I’ve paired it with a lentil, tomato and roast capsicum curry topped with raisins and pine nuts, some home made hummus and flatbread.
The cauliflower is simmered for 10 minutes before being baked in a hot oven, with turmeric butter brushed on for the last bit of cooking. 100g butter and 50g ground turmeric.
I should mention that at Africola a lot of the cooking is done in an open fire oven, so the cauliflower has an amazing char to it.
The white sauce underneath is made from tahini, lemon juice and garlic.
But I want to make note of the fig and pistachio agrodolce on top of the cauliflower.
2 tbsp chopped dried or semi-dried figs – soak in 2 1/2 tbsp red wine vinegar for 15 mins
1tbsp olive oil
1 eschallot, thinly sliced
3 garlic cloves, finely chopped
Cook onion and garlic gently in oil for 7-10 mins.
Add 400g tinned diced tomatoes and cook for 5-7 minutes, stirring.
Add the figs and vinegar along with 1/2 tsp brown sugar and 2 tbsp toasted pistachios. (I added a bit more brown sugar)
Season with salt and pepper.