An evening of joyful connections
Our first big dinner after months of isolation. A feast to celebrate connections, old and new. We’ve all been craving the warmth and love of our friends, and now we’re finally allowed to enjoy it again.
We celebrated by bringing together a few of the Mindful Foods crew, with two special guests and good friends.
The ever-vibrant Plastic Free Mermaid, Kate Nelson, and the founder of Life Cykel mushroom extracts, and absolute wealth of knowledge, Julian Mitchell.
Kate has just released her book, I Quit Plastics – http://iquitplastics.com. She is an absolute delight and an inspiration to take action to protect our planet for future generations, and for all wildlife.
Julian shared his knowledge of medicinal mushrooms, an endlessly fascinating and expanding field.
This golden roast cauliflower makes a perfect centrepiece for a vegetarian feast. Packed with flavour and with a gorgeous melting texture, it is a celebration of coming together with friends for the ritual of a shared meal.
- 1 large head cauliflower
- 1 bunch of parsley, finely chopped
- 1/2 lemon, cut into wedges
- 1 cup coconut yoghurt (Regular yoghurt will also work just fine)
- 6 tbsp olive oil
- 2 tbsp lemon juice
- 2 minced garlic cloves
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp smokey paprika
- 1/2 teaspoon chilli flakes (optional)
- 1 tsp maple syrup
- 1/2 tsp sea salt
- Use a good store bought dukkah or make your own with the following ingredients
- 1/2 cup almonds
- 1/4 cup sesame seeds
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 tsp cinnamon
- 1/2 tsp sea salt
Preheat oven to 200 degrees and line an oven tray with baking paper. Coat the cauliflower in 2 tbsp olive oil, then roast in the oven for 45 minutes. Keep an eye on it to make sure the top doesn’t get too toasted. If it browns quickly, cover with foil and continue roasting, turning the oven down if necessary.
While it’s roasting, prepare the yoghurt marinade. Mix together all of the marinade ingredients in a small bowl. Feel free to play around with the mix of spices in this to suit your tastes.
Remove the cauliflower, and carefully coat it with the yoghurt marinade, rubbing it into the florets with the back of a spoon.
Place cauliflower back in the oven for another 15 minutes, or until the sauce is toasty and golden.
If making your own dukka, first toast the spices seperately until aromatic, about 1-2 minutes each.
Chop almonds into small chunks. Mix together nuts, seeds, spices and salt, and adjust to taste. It should be very fragrant & nutty, with enough salt to give everything a good boost.
To serve, garnish the cauliflower with the dukkah and chopped parsley, and serve with wedges of lemon.
This dish is best shared with friends and loved ones, a celebration of the joy of eating together.