As we descend into the colder months, we look to our culinary columnist and Executive Chef, Paul Watters, to share some hearty dishes to warm your cockles this autumn.
This week we have a tasty oven-roasted cauliflower steak served on a bed of rocket with beetroot and caramelised houmous, cherry tomatoes, baby beets, chickpeas and pomegranate. Let’s get stuck in!
The Houmous
3 cans of chickpeas (drained and rinsed)
2 lemons (juiced)
1/4 cup of tahini paste
2 garlic cloves (peeled)
1 teaspoon of smoked paprika
4 tablespoons of water (cold)
5 Tablespoons of olive oil
4 cooked baby beetroot
1 onion (fine diced)
2 tablespoons of butter
2 tablespoons of sugar
2 tablespoons of water
Firstly, cook off the onion in the butter, water and sugar on a medium heat for 7 minutes, then remove from the heat and allow to cool.
Blend half the ingredients together in a food processor. Add onion and purée for around 30 seconds. Then repeat by adding the beetroot. (You will have houmous leftover which can be refrigerated for a few weeks)
The Cauliflower Steak
For this you will need to preheat the oven to 180 degrees 350 Fahrenheit.
1 Cauliflower (outer leaves removed)
A drizzle of olive oil
Salt and pepper
Bring a large frying pan to a medium to high heat. Add the olive oil and carefully add the Cauliflower, season with salt and pepper and allow to cook one side before flipping over and repeating (Chef’s tip: lemon pepper is a beautiful addition)
Once both sides are cooked, place in the oven and cook for a further 10 minutes (Remove once cooked).
The Salad
2 handfuls of rocket (arugula) lettuce
4 baby beets (halved)
4 cherry tomatoes (halved)
1 tin of chickpeas (rinsed and drained)
4 tablespoons of pomegranate seeds (you can buy separately)
2 sprigs of fresh mint (picked)
The Presentation
Gather a large plate and smear a little houmous on the top and the bottom of the plate. Place the Lettuce in the centre and arrange the tomato around the plate. Sprinkle on the chickpeas and pomegranate before placing the Cauliflower on top of the salad. Finalise your dish by dusting over the picked mint and add a drizzle of olive oil to serve. Enjoy!
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
