- 1 hr 30 min
- 10 serves
- Eschallots, thinly sliced
- KNORR Intense Flavours Roast Umami 400mL
- Whole baby cauliflower
- HELLMANN'S Vegan Mayonnaise 2.4kg
- KNORR Intense Flavours Roast Umami 400mL (for dressing)
- Chilli puree
- Micro herbs, to garnish
- Sesame seeds, to garnish
This recipe has been provided by the team at Unilever
- Combine eschalot and KNORR Intense Flavours Roast Umami. Pour over cauliflower and marinate for 2-3 hours
- Roast in over at 160 degrees Celsius for 1 hour covered. Remove cover and roast for a further 20 minutes.
- Combine HELLMAN'S Vegan Mayonnaise, KNORR Intense Flavours Roast Umami and chilli puree
- Arrange cauliflower on a serving platter, slice and serve with dressing and garnish
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