On a recent trip to visit a friend in the mountains, we made a dish inspired by this Michael Natkin’s recipe for Cauliflower and Chickpea Tapas with Parsley-Fennel Mayonnaise. On the fly, I recreated the basic elements of the dish, subbing bottled oj for the mandarin oranges, changing up the spices a bit, and veganizing the mayo dressing. I served it over a bed of arugula with a little rice.
Chop four red potatoes and 1/2 head of cauliflower. Preheat oven to 450 and pour a small amount of olive into a 9 x 12 inch baking dish. Mix together 1 cup water, 1 faux chicken bouillon cube, 3 garlic cloves minced, 1/2 cup lemon juice, 1 TBL oregano, and 1 TBL black pepper. Place the vegetables into the pan, then pour liquid mixture over it. Add more water if needed. Sprinkle parsley and a little salt on top. Bake for 1 hour uncovered, stirring occasionally.
Serve with smoked paprika hummus and fresh vegetables.
Served with a side of kale.
For the curry: blend until smooth–2 shallots, 3 garlic cloves, 1 kafir lime leaf, 2 TBL lemon juice, 2 TBL dark soy sauce, 1 TBL vegan worchester sauce, 1 TBL ketchup, 1 tsp sugar, 1 tsp cumin seeds, 1 TBL galangal (or ginger), 1 tsp 5 spice powder, and 1/2 cup Thai chilis.
In a dutch oven, saute 2 chopped tomatoes with 2 chilis until tomatoes are very soft. Add curry paste, 2 cups of chopped cauliflower, 3 carrots, 3 celery stalks, and two cans of beans drained (kidney and white). Add can of light coconut milk and stir. Add 1/2 cup chopped cilantro. Bring to a boil, then cover and cook on low for 30 minutes. Stir often.