Roasted Spiced Cauliflower with Aji Verde by Thehungryhobbit

Ingredients

• 1 large cauliflower, leaves and stem trimmed
• 700 ml water
• 1 bouillon cube or maggi cube
• 3 tbsp olive oil
• 3 garlic cloves, crushed
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• 3 tbsp soy sauce
• 1/2 tsp (adjust to taste) salt & black pepper
• 1 large bunch coriander (stems and all)
• 1 jalapeno, roughly chopped
• 1 garlic clove
• 20 g feta
• 20 g parmesan
• 1 lime, juice & zest
• 200 g mayonnaise
• 4 tbsp olive oil (for sauce)
• 1 pinch salt (for sauce)
• 1 cup pickled onions, for garnish
• 1 cup more coriander, for garnish
• 1 cup crumbled feta, for garnish

Instructions

1. Preheat oven to 170°C fan.
2. Fill a large saucepan with water, add bouillon/Maggi cube, and bring to a simmer
3. Add the cauliflower, stalk-side up, to the simmering water and cook for 10 minutes to soften.
4. While cauliflower simmers, mix 3 tbsp olive oil with crushed garlic, cumin, smoked paprika, dried oregano, soy sauce, salt, and pepper
5. Drain the cauliflower and place it on a baking tray.
6. Brush the cauliflower all over with the marinade, ensuring it gets into every crevice.
7. Let the marinated cauliflower sit for 30 minutes at room temperature.
8. Roast the cauliflower in the preheated oven for 1 hour and 30 minutes, basting a couple of times with more oil during cooking.
9. While cauliflower roasts, combine all aji verde ingredients (coriander, jalapeno, garlic, feta, parmesan, lime juice and zest, mayonnaise, 4 tbsp olive oil, pinch of salt) in a blender.
10. Blitz the aji verde ingredients until smooth and vibrant green; adjust seasoning as needed.
11. To serve, pour the aji verde onto a platter, place the roasted cauliflower on top, and garnish with pickled onions, fresh coriander, and crumbled feta.