January. Three syllables, one whole lot of pain.Belly bloated, bank balance bare and a grim month of puritanical woe ahead. Sure, we spent the last few weeks feasting like sumos, swilling booze like spring water and inhaling great slice of ham. But there’s no need there’s no need to fall into some deep culinary depression.
This is a dish of surprising complexity, with a whole gamut of textures, and flavours too: the char of the roasted cauliflower, the creaminess of the sauce, toasted warmth from nuts and cumin, sly sweetness from dried fruits, and the verdant kick of chopped parsley. It’s a great vegan dish, but one that will delight even the most fervent of meat eaters.