CALIFORNIA PRUNE & BLACK BEAN SALSA WITH ROASTED CAULIFLOWER & TEA SCENTED CALIFORNIA PRUNES
By Rosemary Shrager
1 small cauliflower
Olive oil, for brushing
2 tsp Jasmine tea
4 California prunes
Salt & pepper
For the California prune & black bean salsa
1 can black beans, rinsed well under cold water
4 California prunes, chopped
2 garlic cloves, finely chopped
½ red chilli finely chopped
1 tsp olive oil
2 level tsp cumin
1 tomato, skinned and finely chopped
2 tbsp chopped parsley
3 tbsp California prune juice
Heat the oil in a non-stick saucepan and cook the garlic and red chilli on a low heat for a few minutes. Add all the other ingredients except the parsley. Cook on a low heat for 10 minutes until nice and thick. Keep warm and serve in a bowl with a parsley garnish.
To cook the cauliflower, slice into four pieces. Lay the pieces on an oiled baking tray and season with salt. Put into the oven at 190oC for 12 minutes, then turn over and cook for a further 10-12 minutes until caramelising and cooked.
Add enough boiling water to the Jasmine tea so that when strained, it covers the prunes (this will be about a teacup). Leave the tea for 10 minutes, strain and pour over the prunes.
Skin the tomatoes, cut into 8, drain the prunes and cut into strips. Mix together and season well.
To serve the cauliflower, brush with a little olive oil, sprinkle the tomato and prunes over the top and serve with the black bean & prune salsa on the side.