Forget kale. Cauliflower is our new favourite brassica (and serious superfood) – especially now we’ve discovered the amazing Roasted cauliflower on the menu at new opening The Good Egg, in Kingly Court (just off Carnaby Street). With not a dollop of chewy cheese nor mushy floret in sight, their whole roasted cauliflower is as eye-catching as it is delicious. The vegetable’s centre is smothered in wonderful fresh muhammara (pepper dip), with a sprinkle of smoked paprika to give the dish an edge.
Of course, The Good Egg doesn’t just cater for vegetable-lovers. Inspired by Jewish cuisine and Middle-Eastern flavours, the menu features delights such as Pickled herring (combined with finely-chopped apple and egg and home-baked rye flatbread) and the perfectly cooked Octopus (braised for that melt-in-the-mouth tenderness, then finished on the chargrill and served with orange-and-juniper yoghurt dip for a rich spiced flavour). And we weren’t surprised to learn that the fluffy Whipped feta (mixed with dill, parsley and mint to give it a lovely ‘spring’ green) is a huge hit with diners too. All dishes are meant for sharing – and the restaurant’s warm, welcoming design (with a communal bench and bar stools front of the open kitchen as well as tables indoors and out) is perfect for get-togethers with friends. Don’t forget to share a slice of New York cheesecake too….
But back to that amazing Cauliflower recipe – it’s not every day you see a vegetable in a totally new light….
Paprika and coriander roasted cauliflower with muhammara and toasted almond
For the cauliflower:
1 small/medium cauliflower – leaves trimmed
1 tbs turmeric
2 garlic cloves, bruised
1 bay leaf
For the paprika and coriander seed oil:
100ml rapeseed oil
2 garlic clove, finely sliced
1 tbs coriander seed
1/2 tsp cayenne
1/2 tsp smoked paprika
1 tbs cumin seed
For the muhammara:
2 roasted red peppers skin removed
1 garlic clove, minced
25g toasted walnuts
1 tbs olive oil
1 tbs pomegranate molasses
lemon juice and salt to taste
Toasted flaked almonds, paprika and fresh coriander
1. Bring 1.5 ltrs of water to the boil and add turmeric, garlic and bay.
2. Add the cauliflower and simmer for 12-15 minutes depending on the size of the cauliflower.
3. Use a sharp knife to check if it’s cooked. It should slide in easily but give you some resistance.
4. Set aside to cool.
5. To make the spiced oil; toast the coriander and cumin seeds in a dry pan.
6. Gently heat the oil in the same pan and add spices and garlic until infused.
7. To make muhammara: blitz all of the ingredients together in a food processor until you have a thick puree.
8.Set your oven to 200; douse the cauliflower in the spiced oil and cook on a baking tray until the edges of the cauliflower are nicely browned.
9. To serve season with salt top with muhammara, toasted flaked almonds, paprika and a few leaves of fresh coriander.