SPICED CAULIFLOWER, PECORINO & MASCARPONE

SPICED CAULIFLOWER, PECORINO & MASCARPONE

A hero vegetarian dish from our Autumn/Winter Feasting Menu. There’s a roast cauliflower and then there’s this roast cauliflower. A spiced, decadent and seriously tasty roast cauliflower available at all our Cubitt House pubs this Autumn Winter for large groups and parties. Enjoy!


SPICED CAULIFLOWER, PECORINO & MASCARPONE
Prep Time
20 minutes
Cooking Time
40 minutes
Difficulty
Easy
Serves
4

Ingredients

Spice Mix Batch
Ingredients
1 tbsp ground cinnamon
1 tbsp cardamon
1 tbsp of mixed white and black pepper corns
2-star anise
1 tbsp Chili powder
4 tbsp Garam masala
5 cloves garlic
1-inch ginger skin on
50g flat leaf parsley
50g mint

Spiced Cauliflower
Ingredients
1 cauliflower (about 1kg) with leaves (trimmed)
Zest 1 lemon
Spice mix (about 3 tsps)
Fresh marjoram
Extra pecorino for service
50g pangratto sourdough breadcrumbs fried in olive oil until crisp and golden

Pecorino Sauce
Ingredients
40g flour
40g butter
300ml double cream
100ml milk
100ml mascarpone
100g grated pecorino

 


Directions

Spice Mix Batch
Method
1. Blitz all dry spices
2. Then add everything else

Spiced Cauliflower
Method
1. Cut the cauliflower into 4 quarters, partially remove core and keep the leaves.

2. Rub the cauliflower with Extra Virgin Olive Oil evo and season with about 3 tsps of the spice mix, lemon zest and salt and crushed pepper.
3. Roast at 170oc until tender and nicely caramelised (about 30 mins) you may need to cover halfway if it starts getting too dark.
3. Roast leaves separately until tender but retain their green colour.

Pecorino sauce
1. Make a light roux with the flour and butter- whisk in milk and cream.
2. Turn off heat and whisk in mascarpone and pecorino until smooth and silky.
3. Season to taste and alter to sauce consistency if need.

Final Dish
1. Place the cheese sauce in your copper dish
2. Top with cauliflower and leaves and then more cheese sauce and grated pecorino.
3. Place in 180c oven until hot and gratinated (about 10 mins), top with the pangratto and the marjoram and serve.

 

 


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