Dee’s pan-roasted spiced cauliflower, hazelnut, spring onion gremolata recipe

Ingredients

Cauliflower 

Spice Blend:

1 teaspoon smoked paprika

1 teaspoon pimento  

1 teaspoon soy sauce

Whole clove garlic 

Splash of water/veggie stock 

Vegan Butter  

Hazelnuts  

Zest & Juice of Lemon 

Spring Onion 

Salt & Pepper 

Olive oil 

Instructions:

In a bowl, add finely chopped spring onion, zest & lemon juice and a handful of roasted chopped hazelnuts, season with salt & pepper and add a glug of olive oil.   

Breakdown cauliflower into small florets, in a large mixing bowl add the spices and toss in the cauliflower till coated. Heat olive oil in a heavy bottom pan, when hot add the cauliflower - keep turning the cauliflower for 10 - 12 minutes till golden and brown and cooked though. At this point add the garlic and knob of butter, with a splash of water, cover for another couple of minutes. The cauliflower should be caramelised and tender. Plate up and add the gremolata over it.