Name: Baharat cauliflower and walnut-bread sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 - 6
Ingredients: 1.5 kg cauliflower, cut into 6 wedges, leaves intact; 180 ml (¾ cup) extra-virgin olive oil plus extra for drizzling; 3 garlic cloves, crushed, plus 1 extra clove, coarsely chopped; 1 tbsp Baharat (see note); 50 gm crustless white sourdough bread, torn; 200 gm walnuts, roasted; 2 tbsp red wine vinegar; ¼ cup flat-leaf parsley, torn; Micro purple basil, to serve; Grape salsa; 300 gm seedless red grapes, halved; 2 golden shallots, thinly sliced; 3 small preserved lemons, cut into thin wedges; 1 tbsp red wine vinegar; 2 tsp extra-virgin olive oil

Baharat cauliflower and walnut-bread sauce

A Middle Eastern spin on roast cauliflower that makes for a quick and easy vegetarian crowd-pleaser.

Serves 4 - 6

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Ingredients

1.5 kg cauliflower, cut into 6 wedges, leaves intact

180 ml (¾ cup) extra-virgin olive oil plus extra for drizzling

3 garlic cloves, crushed, plus 1 extra clove, coarsely chopped

1 tbsp Baharat (see note)

50 gm crustless white sourdough bread, torn

200 gm walnuts, roasted

2 tbsp red wine vinegar

¼ cup flat-leaf parsley, torn

Micro purple basil, to serve

Grape salsa

300 gm seedless red grapes, halved

2 golden shallots, thinly sliced

3 small preserved lemons, cut into thin wedges

1 tbsp red wine vinegar

2 tsp extra-virgin olive oil

Method

1.Preheat oven to 240°C. Place cauliflower on an oven tray; brush with combined 125ml oil, crushed garlic and baharat; season to taste. Roast until golden and tender (25-30 minutes).

2.Meanwhile, place sourdough in a bowl and pour over 250ml water; stand for 5 minutes.

3.For grape salsa, place grapes, shallots, preserved lemon, vinegar and oil in a bowl, season and toss to combine. Set aside to pickle (10 minutes).

4.Squeeze excess water from bread. Place bread, 170gm walnuts, remaining oil and chopped garlic in a food processor. With motor running, gradually add 250ml water in a steady stream, process until very smooth. Add vinegar and process to combine, season to taste.

5.To serve, spread walnut-bread sauce over plates. Top with cauliflower and grape salsa; scatter with parsley, basil, remaining walnuts and drizzle with oil.

Baharat is a Middle Eastern spice blend available at delicatessens or online at herbies.com.au.
Notes

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Steve Pearce

Ingredients

Method

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