The idea of stuffing vegetables isn’t new, but it’s a practice I cherish. Defined by the size and dynamics of vegetable architecture, you could potentially stuff anything: aubergines, tomatoes, peppers, chillies, okra … the list goes on. This week, onions are filled like little pots with lentils, spices and vegetable stock scented with bright, gorgeous saffron. The onions transform into little gifts. Away from stuffing is this smoky, roast cauliflower, which is one of those vegetables that greatly benefits from caramelising in a hot oven. Not only does it take on a bittersweet taste, but it also acquires a crisp texture, to both of which I’m extremely partial.
Roast cauliflower with black garlic yoghurt (pictured above)
The accompanying yoghurt is flavoured with black garlic, which adds a gentle touch of sweetness, while mint breathes in an air of coolness.
Prep 25 min
Cook 30 min