A blistered cauliflower appetizer coated in a peppadew sauce with a hit of heat, sweetness, and zippy from the vinegar. Serve straight off the pan or the fancy way—over a bed of yogurt. This is what we serve at the start of pizza night
Preheat oven to 475°F. Line a baking sheet with parchment paper and set aside.
Chop the cauliflower into florets, and place in a steamer basket fitted inside a saucepan. Add 1-inch of water to the bottom of the pan. Cover, turn to high heat, and steam for 5 minutes, no longer. (Note: steaming helps to begin the cooking process while also hydrating the vegetable to keep it from drying out under the high heat. This also allows the florets to caramelize. Onions, for example, have plenty of water to aide in caramelization, but cauliflower needs a little help. This method works for broccoli, carrots, and other sturdy vegetables.)
Meanwhile, make the Peppadew Sauce. Add all the sauce ingredients to a high-powered blender or food processor. Blend until smooth. This can be made a week in advance.
Onto the prepared baking sheet, add the steamed cauliflower and sauce, stirring to evenly coat. Bake for 20-25 minutes or until caramelized and slightly charred, stirring half way through. Taste and add more salt as needed. Serve warm as is.
Or, add garnishes. Place a light shmear of yogurt on a plate. Top with cauliflower and a dusting of parsley and walnuts.
To cook in a pizza oven, follow the steaming and sauce instructions. Then place the coated cauliflower in a cast iron skillet and cook until charred. Remove from oven to stir halfway through. Cook times will vary based on the heat of the oven. In a 900°F oven, it takes about 10 minutes.