Smoked Cauliflower & Tomato Relish

Who said smoking is for meats? Here, the smoked cauliflower is hit among patrons. It is an umami bomb of Indian spices.

Serves 2 Prep time 1.5 hours Cook time 20 minutes

Smoked tomato

• 6 ripe tomatoes • salt, to taste • pepper, to taste • 2 cloves of garlic, slightly crushed • 200ml grape seed oil

1. Cut ripe tomatoes in half, season with salt and pepper. Place on rack. 2. Bring barbecue smoker to110125°c. 3. Make sure the cavity is filled with smoke and smouldering smokey wood. 4. Place tomatoes on a rack in the cavity. Smoke for 20 minutes. 5. At the same time when smoking tomatoes, add garlic to grape seed oil and place the infused oil. 6. After 20 minutes, remove and allow both oil and tomato to cool slightly. 7. Place tomatoes in the oil to preserve. Refrigerate and use when ready.

Coriander crema

• 250g yoghurt • 250g coriander, blanched • 1 large green chilli, grilled • 2.5g ginger • 2.5g fresh garlic • 25g Ruchi Chilli Pickle • 75g mayonnaise • salt to taste

1. Blend 125g of yoghurt with the blanched coriander, grilled green chilli, ginger and fresh garlic. 2. Blend remaining yoghurt with Ruchi Chilli Pickle. 3. Mix the mayonnaise into the Ruchi Chilli Pickle mixture, then mix it with the rest of the yoghurt mixture. Salt as desire and taste.

Tomato relish

• 2 halves of smoked tomato (see smoked tomato recipe) • 10g cashew nuts • 5g shallots • 1.5 cloves of confit garlic (see smoked tomato recipe) • 20 grams coriander crema (see coriander creama recipe) • 8g Ruchi pickled tomato • salt, to taste 1. Grill and dry the tomatoes then chop it down to a paste. 2. Shallow fry cashew nuts until golden brown, strain and reserve to cool. 3. Mince the shallots and confit garlic. Roughly chop the cashews and mix in with the rest of the ingredients. Season with salt to taste. Keep in a cool place.

Garlic paprika butter

• 250g unsalted butter, room temperature • 20g smoked sweet paprika • 1 tbsp turmeric • 15g Ruchi Tomato Garlic Pickle • 1 head of confit garlic (see smoked tomato recipe) • ½ lemon 1. Mix unsalted butter with all ingredients except for lemon. 2. Squeeze in lemon juice and season with salt.

Cauliflower

• 1 cauliflower head • garlic paprika butter.

1. Trim cauliflower – keeping the stems and some of the good green outer leaves on the head. 2. Bring a large pan of salted water to boil, blanch cauliflower for 3-4 minutes. 3. Remove from boiling water, place in ice bath to cool, drain once cool. 4. Rub blanched cauliflower with soften paprika butter. 5. Be generous, cover the entire surface. 6. Once your smoker is at 110-125°C and there is a cavity full of desired smoke, place cauliflower inside for 15 minutes.

Assembly

1. Bring your barbecue up to temperature and ready to go. 2. Grill cauliflower until desired colour, remove from heat. 3. Spread relish on bottom of plate, adjust seasoning to your liking, place cauliflower on top of the relish and serve.