Serves: 2
Prep time:
| Whole Cauliflower | 800 g |
| Harissa Paste | 1 tbs |
| Garlic Cloves, Crushed | 2 |
| Roasted Hazelnuts, Roughly Chopped | 1/2 cup |
| Fresh Herbs (Eg. Mint, Parsley, Coriander) | 1/2 cup |
| Lemon Wedges And Extra Vegan Aioli Garlic Mayonnaise, To Serve | |
| Plant Based Aioli Garlic Mayonnaise | 80 mL |
Method
- Preheat oven to 220°C fan forced. Place cauliflower on a board, cut 2x 3cm thick slice from the centre, to give you two steaks, break the rest into large pieces. Place into a large greased roasting pan.
- Combine the harissa, garlic, maple syrup and oil. Spoon over the cauliflower, carefully turn to coat. Roast 20-30 minutes until golden and tender.
- Spread 1 tablespoon of Birch & Waite Vegan Aioli Garlic Mayonnaise over the base of each plate. Carefully transfer the cauliflower. Sprinkle with hazelnut and herbs. Serve with lemon wedges and remaining Birch & Waite Vegan Aioli Garlic Mayonnaise.
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