You are in for a real treat – Paul Farag’s Amazing Cauliflower Recipe.

To start off you will need one whole cauliflower, the hero of the dish. Cut into thirds if it is particularly large or half if it’s on the smaller side. Make sure to salt the cauliflower generously and then roast for 15 minutes in the oven at 200 degrees.

Paul Farag’s Amazing Cauliflower Recipe

For the sauce you’ll need:

• 50ml verjus
• A handful of salt
• A few drops of lemon juice
• 1 tbsp sugar
• 5g ras el hanout
• 2 tbsps garlic oil
• A handful of grapes

To make the sauce:

1. Boil the verjus, sugar and lemon juice
2. Heat up your garlic oil in a tray
3. Add the grapes and let them blister in a hot pan or woodfire oven
4. Add the grapes and ras el hanout to the verjus
5. Adjust seasoning and reduce down

For the smoked almond crumb you’ll need:

• 100g panko
• 200g blanched almonds
• Garlic confit oil

To make the smoked almond crumb:

1. Smoke the blanched almonds for around one hour
2. Then roast the almonds for 25 minutes then place in the freezer
3. Once frozen then blitz the almonds
4. Add garlic confit oil and salt then roast together with panko until golden brown
5. Adjust seasoning after roasting

To serve this dish you need to fry your cauliflower in a fryer at 190 degrees and then toss in the sauce and mix well. If you happen to have Labneh at home, place this underneath the cauliflower to bring an added creaminess. Top the dish with your smoked almond crumb and use a grilled cauliflower leaf to garnish.