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
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1 bag of pecan nuts (25g)<span class="strong">†</span>
400g potatoes
1 red wine vinegar sachet (15ml)<span class="strong">†</span>
1 agave nectar pot (25g)
1 free-from mayonnaise pot (45g)
Typical Values
per 100g
per serving
Energy
458 kJ 110 kcal
2208 kJ 528 kcal
Fat of which saturates
5.7 g 0.6 g
27.4 g 3 g
Carbohydrate of which sugars
12.6 g 3.7 g
60.8 g 17.9 g
Fibre
2 g
9.5 g
Protein
2.4 g
11.5 g
Salt
0.21 g
1 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, soya, nut, sulphites)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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
5
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!
6
Once soft, drain the potatoes and return them to the pot
Add the free from mayo and mash until smooth
Season generously with salt
7
Once the cauliflower is golden, remove it from the oven and slice in half
Chop the candied pecans very roughly
8
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