Cauliflower reinvented – by The Good Egg

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

To serve:
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.