Nigel Slater’s Holiday Dishes For Roast Cauliflower And Chocolate Truffle

Nigel Slater is a well-known culinary author in the United Kingdom. Despite having published for food publications since 1988, initially for Marie Claire Magazine, later for the Observer, and finally in his personal cook books, it took a very long time for him to be convinced to make the transition to television.

His two favorite recipes are Roast Cauliflower and Chocolate Truffle, which we’ll learn about today.

Roast Cauliflower

Ingredients

1. 2 small to medium cauliflowers

2. 1 onion

3. 3 tablespoons of olive oil

4. 3 garlic cloves

5. 800g mixed tomatoes

6. 1 tablespoon harissa paste

7. 1 lemon zest

8. 25g coriander and parsley

Recipe

1. Preheat the oven to 200 degrees Fahrenheit. Cut the cauliflower stalks to remove the toughest portion. Put hot water over the cauliflowers in a baking dish. Bake for 30-45 min, firmly covered with foil. When they’re pliable enough to easily pass a metal fork through, they’re done.

2. The onion should be peeled and finely diced. In a large pan, heat the oil, then put the onions and simmer for about 10 mins, till tender and golden, before adding the garlic.

3. Finely slice the tomatoes and put them to the onion, then simmer for another fifteen minutes over a low flame. Mix in the harissa paste and lemon zest after seasoning with salt and black pepper. Include all of the leaves as well.

4. Take the cauliflowers out of the oven and end up serving immediately with harissa and lemon syrup.

Chocolate Truffle

Ingredients

1. 100g dark chocolate

2. 60g tender dried prunes

3. 80g dried apricots

4. 50g pistachios & hazelnuts skinned

5. 50g dried cherries

6. 6-7 rose petals that have been crystallized

Recipe

1. In a double boiler dish, split the dark chocolate into tiny chunks and melt it. Need not mix. Take the chocolate off the flame as soon as it has dissolved.

2. Cut the prunes and apricots coarsely and combine with the pistachios and cherries in a large dish.

3. Roast the hazelnuts in a small skillet over medium heat until lightly browned, and then toss with the fruit and nuts. Throw the fruit and nuts into the warmed chocolate and carefully whisk to incorporate everything.

4. Cover a baking sheet prepared with baking paper with a heaping spoonful of the batter. Smash the crystallized rose petals and scatter them over the chocolate chunks, then leave them aside to settle in a cool environment. Take the mixture from the paper and place them on a serving platter.

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