Chef de partie, Johnno, has developed a tasty vegan dish this month. Available in our restaurant throughout February and March 2020.
This is a slow cooked smoky cauliflower dish perfect for a winter supper or a light lunch, accompanied with a rich dressing inspired by Middle Eastern flavours whilst incorporating Estate grown produce. Served on a warm Welbeck Estate flatbread this is a Doddington favourite.
This recipe is suitable for vegans.
If an ingredient is marked with a * it is available from our award-winning Farm Shop.
|1 large||English cauliflower*|
|2 cloves||garlic, minced*|
|1 tbsp||ground coriander*|
|1 tbsp||ground cumin*|
|1 tbsp||ground cardamom*|
|1 tsp||cayenne pepper*|
|2 tsp||fine sea salt (we recommend Maldon)*|
|2 tsp||smoked paprika*|
|2 tsp||freshly squeezed lime juice*|
|2 large||kitchen garden turnips*|
|100ml||red wine vinegar*|
|Pinch of sea salt*|
|2ml||Nielsen Massey rose extract|
|Fresh chopped coriander & mint*|
|Fresh pomegranate seeds|
“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.”