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Spicy Roasted Cauliflower with Canned Mackerel in Aioli
Course:
Main Course
Cuisine:
Mediterranean Inspired
Keyword:
aioli, cauliflower, conservas, mackerel, roasted cauliflower
Servings:
4
people
Author:
Steve Paris
Canned seafood is considered a delicacy on the Iberian Peninsula. While the spicy roasted cauliflower visually dominates this dish, the canned mackerel in aioli adds depth and balance.
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Ingredients
Roasted cauliflower
1
Tbsp
turmeric
1
Tbsp
smoked paprika
1
tsp
chilli flakes
5
cloves
garlic, crushed
1/2
tsp
salt
1/4
cup
olive oil
1
large head of cauliflower
or 2 small heads
Canned Mackerel Aioli
1
egg yolk
2
cloves
garlic, crushed
1/2
Tbsp
Dijon mustard
Juice from 1/2 a lemon or lime
100
ml
extra virgin olive oil
100
ml
grape seed oil
or other neutral oil
200
g
canned Mackerel
1/4
tsp
salt
you may not need any salt at all as the canned mackerel will be well seasoned
1/2
tsp
freshly ground black pepper
Instructions
Roasted cauliflower
Preheat the oven to 200 degC.
Combine all the ingredients except the cauliflower.
Trim the leaves and base from the cauliflower.
Cut through the top to the base to make 4 “steaks”, each 15-20 mm thick.
Brush the steaks with the sauce and place on a baking tray.
Roast for 10-15 minutes per side, or until starting to char.
Canned Mackerel Aioli
Make the aioli according to this video…
Break up the mackerel a bit and combine with 2 or 3 Tbsp of the aioli.
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