Cauliflower with pea purree

Whole Cauliflower with Pea Purree

Enjoy cauliflower in a completely different way!

Deliciously marinated and baked in the oven, and finally served with pea purree.

A nice low-carb recipe with a good amount of protein.


  • For the cauliflower:
  • 1 Cauliflower
  • 2 tbsp Oil
  • 2 tbsp Mustard
  • 1 tbsp Tomato Paste
  • 2 tbsp Soy Sauce
  • 1 tbsp Lemon Juice
  • 1 tbsp Agave Syrup
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Thyme
  • Salt and Pepper

  • For the pea purree:
  • 1 Garlic Clove
  • 1 small Onion
  • 1 Lemon
  • 1 tbsp Olive Oil
  • 250g Peas (frozen)
  • 4 tbsp Soy Cream
  • Salt and Pepper
  • 1 Cress


Step 1

Mix together all the ingredients for the marinade.

Step 2

Wash the cauliflower, remove the leaves and the stalk and place the cauliflower on a baking sheet with baking paper.

Step 3

Use a brush to spread about half of the marinade on the cauliflower and bake at 180 ° C on the middle rack for 45 minutes.

Step 4

Take out the cauliflower every 15 minutes and brush with the remaining marinade.

Step 5

Prepare the pea purree: Peel and finely chop the garlic and onion.

Step 6

Wash the lemon, rub dry and finely grate the peel. Halve the lemon and squeeze out 1 half (use the 2nd half for something else).

Step 7

Heat oil in a pan. Steam the garlic and onions in it over medium heat until translucent. Add frozen peas and sauté for 1 minute.

Step 8

Add 2 tablespoons of water, 1 tablespoon of lemon juice and the lemon zest and cook for 1–2 minutes.

Step 9

Pour in the soy cream and briefly bring to the boil. Put everything in a tall container and puree finely with a hand blender. Season with salt and pepper.

Step 10

Cut the cress from the bed with kitchen scissors, sprinkle over the pea puree and serve with the cauliflower.