Name: Whole roasted cauliflower with ricotta and chorizo crumbs
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1 tbsp olive oil; 2 tsp masala; 1/2 tsp paprika; 1/2 tsp turmeric; salt just a pinch; 1x 700 g cauliflower; 1 knob butter; 80 g chorizo sausage chopped; 100 g ricotta cheese crumbled; 1 handful fresh basil; 15 ml butter; 45 ml red onion finely chopped; 5 ml garlic cloves finely chopped; 125 ml cream; 125 ml coconut milk; 80 ml pecorino cheese grated; 15 ml fresh chives finely chopped; 5 ml wholegrain mustard; 2.5 ml psyllium husk; salt and freshly ground black pepper

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Ingredients (20)

ROASTED CAULIFLOWER:

1 tbsp	olive oil
2 tsp	masala
1/2 tsp	paprika
1/2 tsp	turmeric
	salt — just a pinch
1x 700 g	cauliflower
1 knob	butter
80 g	chorizo sausage — chopped
100 g	ricotta cheese — crumbled
1 handful	fresh basil

Sauce:

15 ml	butter
45 ml	red onion — finely chopped
5 ml	garlic cloves — finely chopped
125 ml	cream
125 ml	coconut milk
80 ml	pecorino cheese — grated
15 ml	fresh chives — finely chopped
5 ml	wholegrain mustard
2.5 ml	psyllium husk
	salt and freshly ground black pepper

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Method:

For the roasted cauliflower, pre heat the oven to 200°C.

Whisk the olive oil, masala, paprika, turmeric, salt and xylitol together. Rub this all over the cauliflower head. Wrap it up in a piece of foil and roast it for 45 minutes. Open the foil up and roast it for a further 15 minutes.

To make the chorizo crumbs, heat a pan over medium heat. Add the chopped chorizo and gently fry it for 4-5 minutes. Add it to a food processor and pulse it a few times until it resembles the texture of coarse breadcrumbs.

Once it comes out of the oven top the cauliflower with a knob of butter. Add a bit of the chorizo, crumbled ricotta and basil on top. Serve the rest on the side.

For the sauce, heat a saucepan over medium heat. Add the butter, red onion and garlic and gently sauté it for 5 minutes. Stir in the cream and coconut milk and simmer for 5 minutes.

Whisk in the cheese, chives, mustard and psyllium husk. Remove it from the heat and let it stand for 5-10 minutes until slightly thickened. Season it to taste.

TIP:
Adjust the roasting time according to the size of your cauliflower. Check it after 30 minutes in the oven and then every 15 minutes after that. Remove it once it feels tender enough to be sliced.

TIP:
If you are not a LCHF follower then use sauces like BBQ sauce or pesto as alternatives to baste the cauliflower with instead of the curried mixture.