Superfood - March-April 2017

40 SUPERFOOD

HINT OF DARK CHOCOLATE

Whole Roast Caulifl ower with Mole Sauce

Caulifl ower has never tasted so good! Roasted

whole it takes on a delicious creamy, nutty

fl avour that is complemented perfectly by this

Mexican-style mole sauce. Ancho chillies are

sweet and mild; the real heat in this dish comes

from the red chilli so add more or less to suit

your taste.

INGREDIENTS

• 1 small caulifl ower, leaves removed


• spray of oil


• pinch of salt

MOLE SAUCE

• 3 dried ancho chillies


• 1 small onion, fi nely chopped


• 2 cloves of garlic, fi nely chopped


• 1 red chilli, chopped


• ½ tsp cumin


• ½ tsp cinnamon


• 1 tsp dried oregano


• 6 cherry tomatoes


• 1 tbsp nut butter


• 50g (1¾oz) 90% cocoa dark chocolate

SERVES: 2

PREP TIME: 40

COOKING TIME: 1 HOUR 20 MINUTES

1. Preheat the oven to 190°C, 375°F, Gas Mark 5.


2. To prepare the caulifl ower, use a small
   paring knife to carefully cut out most of the
   stalk whilst trying to keep all the fl orets intact.
   This will help the caulifl ower cook evenly.


3. Spray generously with cooking oil and
   sprinkle with salt. Pop into a heatproof baking
   dish and wrap tightly with aluminium foil. Bake
   for 30 minutes. Remove the foil and bake for
   another 45 minutes or until the caulifl ower is
   cooked through and golden brown.


4. To make the mole sauce, fi rst wipe the
   ancho chillies over with a clean damp cloth.
   Place into a small pan, cover with hot water and
   let simmer gently for 5 minutes. Drain and cool,
   reserving the soak liquid.
   5. Gently fry the onion for 5–10 minutes in a
   few sprays of oil to soft en. Add in the garlic and
   chilli and fry for 1 more minute, then add the
   spices and herbs. Cook for 2 minutes more. Tip
   the spicy onion mixture into a food processor
   or blender.
   6. When cool enough to handle, remove the
   stems from the ancho chillies and discard.
   Place them into the blender along with the
   tomatoes, nut butter and chocolate. Blend to
   fully combine the ingredients. Add in a little of
   the chilli soak water as you go until you have a
   thick but pourable sauce.
   7. To serve, place the roast caulifl ower
   onto a warm serving plate and top with the
   mole sauce. Any extra sauce can be served
   alongside and left overs can be kept safely in
   the fridge for up to 5 days.

PER SERVING (BASED ON PEANUT BUTTER) 336kcals,

11.8g protein, 21.1g fat (9.3g saturates), 29.5g carbs,

8.6g fi bre, 12.6g sugar, 0.3g sodium

SF9_P36-41 Jane Sarchet SHSD.indd 40 27/01/2017 17:12