Crazy chef Adélaïde from Mary Pop-in brings us a hearty recipe to fill our bellies and warm our hearts this chilly December. With a Belgian boozy twist. Cauliflowers at the ready…
For the beer sauce:
150g white onion, coarsely chopped
1 x 10g bio veg stock cube
360ml hot water
60ml agave syrup
540ml (approx. 1.5) beer, blond and not too bitter (we like Brussels Beer Project’s “Grosse Bertha”)
170g cashew butter
Coconut oil (melted) or olive oil
Preheat the oven to 200°C.
Prepare the cauliflower by removing the excess leaves. Wash and leave it whole.
Oil a dish (with olive or coconut oil) and put the cauliflower inside with the fresh herbs, salt and pepper.
Brush the cauliflower with the melted coconut oil. Be generous!
Start to cook the cauliflower, being careful not to let it get too brown. Every 5-10 minutes, baste it with a bit of oil and stock to stop it from drying out.
Meanwhile, make the sauce: heat a pan with a splash of oil of your choice then add the chopped onion. Dilute the stock cube in the hot water.
Add the agave syrup to the pan and slightly caramelize the onion.
Add the tahini, cashew butter and the stock. Stir and then add the beer and the tamari. Let it simmer until the sauce thickens to a nice consistency.
When the cauliflower has been in the oven for 15 minutes, pour over some of the beer sauce. Cook until it's al dente, spooning regularly with the sauce. This should take around 30 minutes but will depend on your oven and the size of the cauliflower.
When it's done, the cauliflower should be tender but retain some crunch. Serve whole and slice it up like meat. Generously drizzle over the beer sauce and share with all your veggie loving pals. Bon appétit!
Tips: instead of throwing away the leaves, freeze them for 24hrs to break up the fibres so that you can make them into a delicious dip. Also, if you don't want chunks of onion in the sauce, blend it until it’s smooth.