Cauliflower With Ancho Chillies, Limes & Cashew Cream

Name: Cauliflower With Ancho Chillies, Limes & Cashew Cream
Prep time: 40 min
Total time: 40 min
Cuisine: American, Latin American
Ingredients: 1 large cauliflower ; (1kg); 2 Cooks Ingredients ancho chilies ; split open and stems and seeds discarded; 1/2 tsp fennel seeds; 1 tsp ground cumin; 2 cloves garlic; 2 tbsp maple syrup; 2 tbsp tomato puree; 2 limes ; zest of 1, juice of both, plus extra wedges to serve; 3 red onions; 2 tsp olive oil; 250 grams cherry tomatoes ; quartered; 65 grams cashews; 2 limes ; juice; 1/2 tsp ground cumin; 1 green chili ; deseeded and roughly chopped; 100 grams radishes ; sliced; 1 avocado ; sliced; 1 green chili ; sliced; 1/2x25 grams pack coriander ; leaves only; 300 grams pack mexican soft taco wraps ; (optional)

5 steps

Prep:40min

Updated at: Mon, 29 Apr 2024 18:25:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories300.7 kcal (15%)

Total Fat15.4 g (22%)

Carbs38.6 g (15%)

Sugars15.4 g (17%)

Protein8.9 g (18%)

Sodium62.1 mg (3%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Trim the base of the cauliflower, cutting away the tough end of the root and any thick leaves, but leaving tender ones. Bring a large saucepan of salted water to boil. Add the cauliflower, floret side up. Simmer for 8 minutes, then drain in a colander, floret-side up, and leave to cool. Meanwhile, put the ancho chilies in a jug, cover with just-boiled water and leave to soak for 20 minutes.

Step 2

2. To make the chili paste, put the soaked chilies, fennel seeds, cumin, garlic, maple syrup, tomato puree and zest and juice of 1 lime in a small blender, Add 2 tbsp of chili soaking liquor, season and whizz to smooth paste.

Step 3

3. Preheat the oven to 220 degrees C, gas mark 7. Cut 2 1/2 onions into thin wedges (set aside the other 1/2 onion). Toss in a roasting tin with 1 tsp oil, the tomatoes and 1/3 of the chili paste. Rub the remaining chili paste over caulifower and drizzle over remaining 1 tsp oil, add to the tin and roast for 30 minutes until tender.

Step 4

4. Meanwhile, pickle the remaining 1/2 onion by finely slicing it and mixing in a small bowl with a pinch of salt and the juice of 1 lime; set aside, stirring occasionally. For the cashew lime sauce, put the cashews in a small blender with the lime juice, cumin, green chili and about 80ml water. Add a pinch of salt and whizz to a smooth sauce about the consistency of soured cream, adding more water if necessary; set aside.

Step 5

5. When the cauliflower is ready, stir up the onions and tomatoes in the base of the tin and scatter with the radishes, avocado, chili and coriander. Slice the cauliflower and serve everything with the cashew sauce, pickled onion, extra lime wedges and toasted taco wraps, if liked, for wrapping everything, in.