Fig & Prosciutto Cauliflower Recipe
Smoked sunflower seed puree, basil, radish, date vinaigrette
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Ingredients
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Cauliflower Preparation
Smoked Sunflower Seed Puree
Date Vinaigrette
Garnish
Method
Cauliflower Preparation
Roast the Cauliflower
Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil, salt, and black pepper. Toss to coat.
Add Prosciutto
Tear the prosciutto into smaller pieces and sprinkle over the cauliflower florets. Roast in the oven for 25-30 minutes until golden brown and tender.
Smoked Sunflower Seed Puree
Prepare the Puree
While the cauliflower is roasting, combine sunflower seeds, smoked paprika, garlic, lemon juice, and water in a food processor. Blend until smooth and creamy. Adjust consistency with more water if needed.
Date Vinaigrette
Make the Vinaigrette
In a blender, combine the dates, balsamic vinegar, olive oil, salt, and black pepper. Blend until smooth. If the mixture is too thick, add a little water to reach your desired consistency.
Assembly
Plate the Dish
Once the cauliflower is done roasting, arrange it on a serving plate. Spoon the smoked sunflower seed puree over the top. Drizzle with date vinaigrette.
Add Garnish
Garnish with fresh basil leaves and thinly sliced radishes for added crunch and flavor.