Spicy Mexican roasted Cauliflower


I was inspired to make this because I was trying to find a way to make Cauliflower more delicious. I have seen the Cauli steak stan groups but really feel like the wedge needs to be celebrated more!


So here is my version - it’s sexy, it’s spicy - but most importantly - it’s super easy to make - AND it looks great as well! Enjoy this either at home or if your on the road camping!!


Leave me a comment - follow me over on Instagram for more video recipes and food ideas to give you some dinner inspirations!


You will need a Camp oven for this cook - I used the Campfire Australia 9 quart oven - which you should totally get too!! If you can’t do that right now - then a good quality Dutch oven will suffice!

Ingredients:


1 whole cauliflower head - trimmed of leaves and washed.


Baked crust ingredients :

3 Tbsp Greek yoghurt

2 Tbsp Veggie oil

2 Tbsp Chipotle Chilli powder/flakes

Instructions:

Prepare your camp oven fire(or heat gas flame) and insert wire rack on bottom of camp oven. Fill to top of the rack with hot/boiling water and then place cauliflower head on the rack.

Place the lid on, and steam the cauliflower for approx 10mins - or until 1/2 cooked through.

In a blender/mixer - place all ingredients together and blitz until well combined - adjust with more spice if you want it spicier etc.

When Cauli head is partially steamed, pour over the spice paste until whole head is covered, and place lid on and cook for further 5mins - then remove lid and let brown in very hot oven - about 250°C and cook for further 7 mins or until a lovely burnt Orange colour. Skewer test should go through easily to let you know the Cauli is al dente/ cooked through.

If using camp cooking method - place hot coals over lid to brown/roast the Cauli to the same effect.

Set aside and dress with the crema & salsa when ready to serve.

Crema dressing:


1 cup Creme fraiche

1/2 block feta

2 Tbsp chipotle in adobo sauce

1 lime juiced

Salt to taste


Prepare crema by mixing everything & blitzing until smooth. Set aside


Spicy Salsa:


2 small tomatoes cored & diced.

1 small red onion finely chopped

1 large cucumber - de seeded and diced

2 Habanero peppers - de seeded and diced finely

1 Tbsp finely chopped mint

2 Tbsp pickled jalapeños - diced same size as onion

2 fresh limes - juiced

Salt to taste.


Chop mint, onion, habaneros, tomato and cucumber and jalapeños then set aside until ready to serve.

When ready to serve, add lime juice and salt to taste.

Herb & feta sprinkle:


1 bunch Coriander - washed well & finely chopped

1/2 bunch mint - washed well and finely chopped

1/2 block Feta crumbled


When ready to serve, place Cauli head on serving tray and pour crema over the top of the baked head. Follow up by crumbling the feta, herbs & salsa on top.

Cut into wedges and enjoy with Margaritas!!



Whole roasted Mexican Cauliflower