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Festive Cauliflower, Candied Pecans & Salsa Verde

Festive Cauliflower, Candied Pecans & Salsa Verde

Rating
4rating out of 5

(360 reviews from our customers)

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

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Cauliflower
1 cauliflower
garlic-clove
1 garlic clove
Soy-sauce-sachet
1 soy sauce sachet (8ml) †
Capers
15g capers
fresh-parsley
20g parsley
Pecan-nuts
1 bag of pecan nuts †
Potatoes
400g potatoes
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
honey-pot
25g agave nectar
free from mayonnaise
45g free from mayonnaise
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 cauliflower
  • 1 garlic clove
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 1 bag of capers (15g)
  • 20g parsley
  • 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
2210 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
60.9 g
17.9 g
Fibre 1.9 g 9.4 g
Protein 2.4 g 11.5 g
Salt 0.26 g 1.27 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.
Ingredients contain
1 cauliflower
cauliflower(100%)
1 garlic clove
garlic
1 soy sauce sachet (8ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 bag of capers (15g)
capers, brine (water, salt), spirit vinegar
20g parsley
flat parley (100%)
1 bag of pecan nuts (25g)
pecan nut halves (100%)
400g potatoes
potato
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 agave nectar pot (25g)
agave nectar
1 free-from mayonnaise pot (45g)
sunflower seed oil, water, wine vinegar, glucose syrup, salt, natural flavouring, modified maize starch, thickener: xanthan gum, potato protein, concentrate (carrot, apple)
Allergens
  • 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 Festive Cauliflower, Candied Pecans & Salsa Verde

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 Festive Cauliflower, Candied Pecans & Salsa Verde

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 Festive Cauliflower, Candied Pecans & Salsa Verde

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 Festive Cauliflower, Candied Pecans & Salsa Verde

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 Festive Cauliflower, Candied Pecans & Salsa Verde

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 Festive Cauliflower, Candied Pecans & Salsa Verde

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 Festive Cauliflower, Candied Pecans & Salsa Verde

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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Dollop the mashed potato onto plates and top with cauliflower halves

Drizzle with the salsa verde 

Garnish with the chopped candied pecans 

Enjoy!

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