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Prep Time
55 min
Cuisine
British
To make this delicious and elegant plant-based dish, you'll roast cauliflower until golden and serve it over creamy mash (made with free-from mayo!). You'll finish it off with homemade crunchy candied pecans and a drizzle of fresh salsa verde. (Dairy-free: see our FAQs for details).
Prep Time
55 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 456 kJ 109 kcal |
2197 kJ 525 kcal |
Fat of which saturates |
5.7 g 0.6 g |
27.3 g 3 g |
Carbohydrate of which sugars |
12.6 g 3.7 g |
60.5 g 17.9 g |
Fibre | 2 g | 9.4 g |
Protein | 2.4 g | 11.6 g |
Salt | 0.21 g | 0.99 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle
Remove the leaves from the cauliflower[s] and trim the root
Heat a large pot of boiled water with a generous pinch of salt over a medium-high heat
Once boiling, add the whole cauliflower[s] and cook for 7 min
Meanwhile, peel and chop the potatoes into bite-sized pieces
Once ready, remove the cauliflower[s] from the pot and transfer to a baking tray (reserve the pot and water!)
Leave the cauliflower[s] to steam-dry for 5 min
Meanwhile, add the chopped potatoes to the reserved cauliflower water and bring to a boil over a medium-high heat
Cook for 15-20 min or until the potatoes are very soft
Meanwhile, add the pecans to the other side of the baking tray and drizzle with the agave nectar
Drizzle the cauliflower with a generous glug of vegetable oil and season with a large pinch of salt
Put the baking tray in the oven and cook for 20 min, removing the pecans after 7 min
Once removed, leave the agave nectar to set on the pecans – these are your candied pecans
Meanwhile, peel and crush or grate the garlic
Chop the parsley very finely
Chop the capers roughly
Combine the chopped garlic, capers, parsley, red wine vinegar, soy sauce and 50ml [100ml] olive oil with a splash of cold water and a generous pinch of salt and pepper – this is your salsa verde
Tip: alternatively, you can use a blender to blitz everything!
Once soft, drain the potatoes and return them to the pot
Add the free from mayo and mash until smooth
Season generously with salt
Once the cauliflower is golden, remove it from the oven and slice in half
Chop the candied pecans very roughly
Dollop the mashed potato onto plates and top with cauliflower halves
Drizzle with the salsa verde
Garnish with the chopped candied pecans
Enjoy!