Whole smoked cauliflower roast with zesty plum sauce

The season of sunshine and fresh stone fruit is here, making it even more fun to follow a vegan and plant-based diet. You can have a lot of fun with coking this summer and all you need is some fresh vegetables, fruit and a couple of spices. This whole smoked cauliflower roast with zesty plum sauce is super fun to make for the whole family. It’s the perfect meal, starter or snack to enjoy by the pool while the rest of the food is getting ready. The recipe is straight from chef Mokgadi Itsweng for Juicy Delicious.

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Whole smoked cauliflower roast with plum sauce tips

You don’t just have to smoke meats and doing so with vegetables like cauliflower is spectacular by adding just a hint of extra flavour. You can use your oven or a smoker if you have one. The zesty plum sauce is beautifully coloured and flavoured, even with a hint of cayenne pepper to lift the flavours. This tasty meal is perfectly paired with a beautiful summer cocktail, served as a starter or lunch side this holiday season.

ALSO READ: Spiced roast chicken with peaches and yoghurt dressing

This whole smoked cauliflower roast with zesty plum sauce from Juicy Delicious is the ultimate summer treat for the whole family.

Whole smoked cauliflower roast with plum sauce recipe

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Recipe by Gary Dunn Course: Main, SidesCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Roasting Time

20

minutes

Total time

1

hour 

5

minutes

Ingredients

• 1 whole 1 med-large cauliflower

• 1 litre 1 water

• 1 tsp 1 salt

• 100 g 100 smoking wood chips

• For the plum sauce

• 500 g 500 red plums, halved, pitted, and roughly chopped

• 100 g 100 brown sugar

• 200 ml 200 rice vinegar

• Juice of 1 lemon

• 100 ml 100 water

• 1 tsp 1 five spice powder

• 1 tbsp 1 fresh grated ginger

• 1 1 onion chopped

• 1 tsp 1 cayenne

• 40 ml 40 soya sauce

Method

• Bring a salted litre of water to a boil, then add the whole cauliflower.
• Boil the cauliflower for 20 minutes, then drain and set aside.
• Smoke the cauliflower by placing a hot charcoal disk into a small foil container, then adding the wood chips.
• When the chips start smoking, place the foil container with the wood chips inside the bottom rack of the oven.
• Place the cauliflower on the rack, directly above the smoking chips.
• Close the oven and allow to smoke for 10-15 minutes.
• While the cauliflower smokes, make the sauce by placing all the sauce ingredients in a saucepan. Simmer at medium heat for 25 minutes.
• Blend all the ingredients to a smooth sauce.
• Pre-heat the oven to 200°C.
• Place the cauliflower on an oven baking tray, then baste the cauliflower with half the sauce.
• Bake in the oven for 15 minutes, then baste with sauce and bake for a further 10 minutes, until the cauliflower is nicely browned.
• Serve sliced into steaks with extra plum sauce and fresh herbs on top.

Notes

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