Home Recipes Vegetarian and Vegetables Zhug Butter Roasted Cauliflower and Chestnuts Recipe

Zhug Butter Roasted Cauliflower and Chestnuts Recipe

"A Wintery Umami Bomb! This has it all in abundance, Spice, Zest, Caramelised Vegetables and Umami Crunch. Absolutely knockout. All...

Zhug Butter Roasted Cauliflower and Chestnuts Recipe

Ingredients

For the Zhug Spice Blend (Alternatively just use Steenbergs Zhug spice mix)

¼ tsp Black Pepper, ground
¼ tsp Cumin, ground
½ tsp Coriander, ground
¼ tsp Cardamom, ground

For the Roast Cauliflower and Chestnuts

1 Medium Cauliflower, cut into florets, leaves kept separately
1 Bulb Garlic
2 tbsp Red Onions, Cut into 6 wedges
180g pack Vac Pac Chestnuts
100g Unsalted Butter, melted
2 tsp Zhug Spice Blend
300ml Water

For the Charred Onion Labneh

500g Greek Yogurt, strained in a muslin overnight

For the Herb Zhug

2 Cloves Garlic
2 tsp Zhug Spice Blend
1 Bunch Coriander
1 Lemon, Zest & Juice
Olive Oil to Blend
Salt & Pepper to Season

Mushroom & Poppy Seed Powder

10g Dried Porcini Mushrooms
2 tsp Poppy Seeds
Pinch Flaky Salt

"A Wintery Umami Bomb! This has it all in abundance, Spice, Zest, Caramelised Vegetables and Umami Crunch. Absolutely knockout. All the separate elements are great with other dishes too so pick and choose and get creating!" Susie from Gourmet Glow. (Alternatively you can also use Steenbergs ready blended organic zhug spice mix)

Thanks to Gourmet Glow for this tasty recipe. 

Method

  1. Preheat oven 220C. Mix the melted butter with the Zhug spice and water and pour into a baking tray. Add the cauliflower florets and onions and mix well to coat. Cut the top off the garlic bulb to expose the cloves and nestle this in.
  2. Cook for 20 minutes, basting the cauliflower & onions after 10 minutes.
  3. Add the chestnuts and cauliflower leaves, baste and cook 20 minutes more. Check the vegetables are tender and beginning to char then remove from the oven. Set aside.
  4. For the labneh, remove 4 onion wedges and the garlic bulb. Squeeze the cloves from their skins and add with the onion to a blender with a pinch of salt. Blitz to a paste and stir this through your strained yogurt. Pile in the centre of a serving plate and set aside whilst you make the Zhug.
  5. For the Zhug, add the ingredients to a blender and, with the motor running, add enough oil to form a loose paste. Taste, adjust the seasoning and set aside.
  6. For the powder, blitz the mushrooms in a spice grinder to form a powder then stir through the poppy seeds and salt.
  7. When ready to serve, spoon the vegetables onto the labneh (leftover buttery juices are great added to soups and stews) and drizzle over the zhug. Sprinkle with the powder and serve with flatbreads to mop up all the juices

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