This dish is so versatile and utterly delicious…it is great straight out the oven as a winter warmer or cold as a summer salad. It is also very easy to make and is packed with flavour. I want to explore this dish further by tossing linguine through it once it has roasted so the pasta can soak up all the juices…yummy! If you give it a go let me know…feedback is very welcome on here.
Preparation time: 1 hour 15 minutes (including cooking time)
Ingredients (Serves 3):
- 1 large head of cauliflower
- 290g fresh basil
- 4 tbsp rosemary leaves
- 4 (or less if they are potent) long green chillies (the ones i used were mild)
- 1 lemon juiced
- 6 fresh Medjool dates (chop and de-stone)
- 6 tbsp Kalamata Olive Oil
- 100g flaked almonds
- 3tbsp ground almonds
- 3/4 tsp table salt
- Black pepper (a few generous grinds)
Method:
- Preheat the oven to 180 degrees celsius if it is a fan oven, 200 if not
- Chop the cauliflower into florets and wash well
- Place the cauliflower, chopped basil, rosemary, lemon juice, chopped green chillies, chopped and de-stoned dates, olive oil, salt, pepper and ground almonds into a bowl and mix well
- Transfer the mixture into a baking dish and top with the flaked almonds
- Place the dish in the oven for approx. 1 hour or until a knife can easily piece the cauliflower
- Enjoy my Little Peas!
theveganpea 