Saffron Cauliflower Pavé with Apricot-Harissa Lacquer

01

Ingredients

• 1 large cauliflower (about 1.1 kg), trimmed and cut into 3 cm florets
• 2 tbsp extra-virgin olive oil, divided
• 3/4 tsp fine sea salt, divided
• 120 mL unsweetened oat culinary cream
• 1 generous pinch saffron threads (about 1/16 tsp), finely crushed
• 1 tsp white miso
• 35 g chickpea flour
• 1 tbsp cornstarch
• 1/4 tsp freshly ground black pepper
• 75 g smooth apricot preserves
• 1 tsp vegan rose harissa, or 1/2 tsp for milder heat
• 1 tbsp fresh lemon juice
• 3 tbsp low-sodium vegetable stock
• 35 g shelled unsalted pistachios
• 1 tsp sesame seeds
• 1/2 tsp coriander seeds
• 1/4 tsp cumin seeds
• 12 tiny flat-leaf parsley leaves, for garnish

02

Prepare the dish

1. Heat the oven to 200°C. Line a 20 x 10 cm loaf tin with parchment, leaving enough overhang to lift out the pavé. Bring 3 cm of water to a simmer in a large saucepan fitted with a steamer basket.
2. Steam the cauliflower for 8 to 10 minutes, until tender enough to pierce easily but not waterlogged. Spread the florets on a clean towel for 5 minutes so surface moisture can escape.
3. Warm the oat cream gently with the saffron for 2 minutes, then remove it from the heat and whisk in the miso. Blend one third of the steamed cauliflower with the saffron cream until smooth. Pulse the remaining cauliflower in a food processor just until it resembles coarse rice.
4. Combine the cauliflower purée, cauliflower rice, chickpea flour, cornstarch, 1 tablespoon olive oil, 1/2 teaspoon salt and the black pepper. Let the mixture stand for 10 minutes so the chickpea flour hydrates, then press it very firmly into the prepared tin and smooth the top.
5. Bake for 28 to 32 minutes, until the pavé feels set and the edges are golden. Rest in the tin for 15 minutes, then lift it out and cut it into four equal rectangular portions with a sharp knife.
6. While the pavé bakes, simmer the apricot preserves, harissa, lemon juice, vegetable stock and remaining 1/4 teaspoon salt in a small saucepan for 4 to 5 minutes. Pass the lacquer through a fine sieve and keep it warm over the lowest heat.
7. Toast the pistachios, sesame, coriander and cumin in a dry skillet for 3 minutes. Cool briefly, then crush to a coarse dukkah with a mortar and pestle or pulse twice in a small processor.
8. Heat the remaining 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Sear the four pavé portions for about 2 minutes on each broad side, turning carefully, until crisp and deep golden. Brush the tops lightly with warm apricot-harissa lacquer.