For the spiced curd
250ml milk ½ tsp vegetarian rennet 1 tsp ground spice of choice (I use cumin, but you can play with lots of different flavours such as cardamom or cayenne pepper)
Or for vegan ‘curd’
250ml milk substitute 2.5g agar 1 tspn spice of choice
For the cauliflower puree
1 cauliflower roughly chopped including stalk 1 lemon (juiced) 50ml rapeseed oil 200ml free range milk (or milk substitute if making vegan, coconut, almond or soya work well) For the curry oil 1 tbsp curry powder of choice (hot, medium or mild) 100ml rapeseed oil
Roasted Cauliflower and Broccoli
1 cauliflower cut into 8 wedges 4 tbsp rapeseed oil 250g sprouting broccoli
A slightly different way of eating cauliflower that makes you forget it’s a vegetarian dish! A great way of using up left overs and forgotten items at the back of the cupboard, and with a couple of slight tweaks can be made 100% vegan.
We use British rapeseed in our cooking but this can be replaced by olive oil.
For the curd, gently warm the milk and spice to body temperature (37/8oC) then add the rennet and leave to one side for 20mins or so until the curds and whey separate. Lay a clean tea towel over a sieve and pour in the milk, what is left in the cloth is your curd, the longer you leave this straining the dryer you curd will be. If making the vegan curd, bring your milk substitute to almost boiling, whisk in your spice and agar and then pour into a bowl and leave to set.
For the puree heat a large saucepan and add rapeseed oil, then add the chopped cauliflower, but do not stir too much as you want the cauliflower to roast to give you a nice earthy flavour. When the cauliflower is very soft (about 10-12 mins) transfer it to a blender add the lemon juice and then add the milk, using a little at a time until you have a smooth shiny puree, pass through a sieve and back into a small clean sauce pan. While the puree is cooking dry fry the curry powder until you can smell a light aroma of spice remove from the heat and add the rapeseed oil and leave to infuse (this will last for months in a sealed bottle or container)
Pre heat your oven to 200oC
Heat a large frying pan and add rapeseed oil, when the pan starts to smoke, carefully fry the cut side of the cauliflower wedges (you may need to do a couple of batch’s depending on the size of your pan) when nice and golden transfer to a baking tray and sprinkle with salt. Put into pre heated oven and bake for around 10mins, the cauliflower should still be a little bit firm, remove from oven and set to one side. The broccoli can be steamed or if you prefer a slightly smoky flavour get a large dry frying pan as hot as possible and cook a few stems at a time until they start to blacken.
To assemble, spread the puree on the plate, arrange 2 pieces of cauliflower per person on top of the puree. Spoon on some of the curds and lay on the broccoli and drizzle with curry oil.
The Hospital Club