Go one better than cauliflower cheese with Baking Hermann’s inspirational signature dish. By combining cauliflower with ingredients such as cumin seeds, lemon, turmeric - and most surprisingly of all - pomegranate, this dish is healthy, filling and most of all, delicious! You’ll see how the most normal of ingredients in our kitchen, can actually turn out to provide the bedrock for strikingly beautiful culinary creations.
Let's get cooking!
In your box
Organic Yellow Split Peas
Organic Cardamom Pods
Organic Coriander & Nigella Seed
Organic Garam Masala Spice Blend
Organic Spiced Oil Spice Blend
Organic Flaked Almonds
Organic Sunflower Oil
Pestle & Mortar/Spice Grinder
Large Cast Iron Pan/ Oven Dish
Why we love this recipe
It's full of flavour, texture & unique
1. Start with the daal up to 48 hours before and refrigerate until you need it.
2. The evening before, soak the peas in plenty of water (roughly 3x the volume of the peas). The next day, drain and rinse the peas, transfer to a saucepan and cover with 3x water and 1/4 tsp (per 100g dried peas) salt. Bring to a simmer and cook until soft (around 1 hour).
3. Dice the onion, finely crush half the garlic cloves and julienne the ginger. Heat some neutral oil in a casserole pan and add the onions to sweat gently until translucent (around 10 minutes), then add the garlic and ginger and continue cooking until fragrant.
4. In the meantime, toast the seeds and peppercorn mix until fragrant (30-60 seconds). Then use a pestle & mortar or a spice grinder to work them into a fine powder. Add the freshly ground spices to the pan along with the garam masala spice blend as well as 1/2 tsp salt and cook for about 30 seconds, just to wake up the flavours.
5. Blend your tomatoes and add them to the pan, followed by the oat milk and half of the softened peas including their cooking liquid. Cook covered for 1 hour, then take off the lid and keep cooking until the lentils begin to disintegrate and thicken (another 30 minutes). Stir through the remaining peas including their cooking liquid and turn off the heat. Your daal is ready.
1. For the cauliflower, pre-heat the oven to 200°C along with a large cast iron pan or oven dish. Combine the sunflower oil and spiced oil spice blend to make the spiced oil.
2. Cut the cauliflower into half and brush the flat side with oil, sprinkle over some salt and place cut side down directly onto the hot pan or oven dish. Then drizzle half the spiced oil over the cauliflower halves and roast for 15-30 minutes, depending on the size of your cauliflower.
3. Trim off the ends of the other half of garlic cloves, that way you can squeeze out the soft cloves after roasting them. Add them to the pan and drizzle the remaining oil over the cauliflower halves. Then roast for another 20 minutes.
4. While the cauliflower is roasting, cut the pomegranate in half and deseed it by whacking a spoon on the back. Set 2 tbsp of the seeds aside and juice the rest by squeezing the seeds with your hands above a fine sieve. Pour the juice into a saucepan, bring to a light simmer and add the sugar. Cook until reduced and slightly thickened, then add the juice of half the lemon.
5. When the cauliflower is gnarly and golden brown, but not soft all the way through, remove it from the oven. Set the halves aside and squeeze the garlic cloves out of their skins into the pan. Pour in the daal, then return the cauliflower halves. Drizzle over the pomegranate sauce and sprinkle over some flaked almonds and chopped coriander.