“One day I picked up a head of cauliflower at the supermarket with no plan in mind, just a bit of faith that my larder staples back home would inspire. Indeed they did,” buzzes Antoni Porowski, star of Netfliz makeover show Queer Eye.
“First, some gochujang – the savoury-sweet fermented Korean chilli paste. Marcona almonds for nuttiness and texture. Sticky dates for their rich caramel sweetness. This dish is vegan – great after a weekend of indulgence. Serve it with rice or your favourite grain and make it a meal.”
1 large head cauliflower (about 675g)
60ml olive oil
2tsp ground turmeric
4 large Medjool dates, stoned and thinly sliced lengthways
25g loosely packed fresh coriander leaves
3tbsp roasted salted almonds, preferably Marcona
For the dressing:
3tbsp finely chopped tender fresh coriander stems
2tbsp gochujang or Sriracha
2tbsp fresh lime juice (from 1 large lime)
1tbsp extra-virgin olive oil
Pinch of salt
1. Heat the oven to 220°C/425°F/gas 7, with a rack in the middle. Remove and reserve any green leaves from the cauliflower, then trim and discard the rough part of the stem. Cut the cauliflower lengthways into two or three 2cm thick steak-like slices. The rest will fall apart, but that’s OK – it will still taste great.
2. In a small bowl, whisk together the oil, turmeric and salt. Arrange the cauliflower steaks and pieces, along with any leaves, on a baking tray, drizzle with the oil mixture, and gently turn the cauliflower with your fingers to coat. Roast until golden and tender but not at all mushy, 25-30 minutes.
3. Meanwhile, make the dressing: In a jar with a lid or in a medium bowl, vigorously shake or whisk together all of the ingredients.
4. Arrange the roast cauliflower on a platter and drizzle with the dressing. Top with the dates, coriander leaves and almonds. Serve hot.
Antoni In The Kitchen by Antoni Porowski, photography by Paul Brissman, is published by Bluebird, priced £20. Available now.