My friend gave me rose hips, and today I’m adding a leftover persimmon to marinate my small whole cauliflower that I bought five days ago. Also adding cayenne powder; got to have some spicy taste.
“Rose hips, the tart fruit of the rose plant, serve as an excellent marinade for cauliflower, mimicking the effects of vinegar or lemon juice by balancing the vegetable’s earthy flavour. They are high in Vitamin C, and when puréed, create a thick glaze that adheres well to cauliflower. These nutrient-rich red-orange fruits, known as a “superfruit,” are utilized in herbal teas, jams, and skincare products for their vitamins and anti-inflammatory benefits. Straining is important to remove irritating seed hairs, and regular rose hip powder consumption may reduce arthritis pain, while the oil offers skin hydration and minimizes fine lines and dark spots due to its abundance of antioxidants.”
“A persimmon is a sweet, orange fruit resembling a tomato, rich in vitamins, minerals, and fiber. The two main types are Fuyu (crisp) and Hachiya (soft). They are high in antioxidants, Vitamin C, Vitamin A, and lutein, promoting heart health and vision. Their soluble fiber aids gut health and stabilizes blood sugar levels.”
“Italian seasoning is a blend of dried herbs such as basil, oregano, thyme, and rosemary, contributing a savoury flavour to various dishes like pasta sauces and pizza. Although not traditionally used in Italy, it serves as a popular shortcut in the U.S. and other countries. Rich in antioxidants, it helps combat free radicals that cause cell damage and aging, while its herbs possess anti-inflammatory properties and aid digestion. Additionally, rosemary promotes circulation, oregano balances cholesterol levels, and the seasoning exhibits natural antimicrobial qualities to combat bacteria and viruses.”
“Cayenne powder, made from dried cayenne chili peppers, contains capsaicin, which provides its heat and offers health benefits such as antioxidant and anti-inflammatory properties. It has a thermogenic effect that may aid in burning extra calories. When used in creams, capsaicin can block pain signals, relieving muscle and nerve pain. Additionally, it enhances digestion, protects the stomach lining, heals ulcers, and may help lower blood pressure and improve circulation by relaxing blood vessels.”
The marinade really balance well with cauliflower. It’s healthy, spicy and delicious. Let’s air fryer do the work!!!
Ingredients
30-35 rose hips
1 persimmon
1/4 c water, plus extra water
1 small whole cauliflower
30 g butter, melted
2 Tsp garlic powder
1 Tsp cayenne powder
black pepper
salt
Italian seasoning
spray oil
Method
Do the marinade
Wash the rose hips and pat dry. Cut the grey leaves out, and removed the black seeds. Then place rose hips flesh into Nutri Bullet. Next cut the green leaves of persimmon, cut off the skins and cut into bite sized. Then add to the Nutri Bullet along with 1/4 c of water. Cover the Nutri Bullet with it lid. Place into the machine. Blitz until puree. Once done, open the lid and check if it’s too thick add about 5 Tbs of water. Stir to mix well. Set aside.
Get cauliflower ready
Cut off the green leaves all around the cauliflower and the stem at the bottom. So, the cauliflower can stand flat. Wash and pat really dry with paper towel. Place the hard stem cauliflower into air fryer silicon dish; standing on hard stem.
In a bowl, mix melted butter, garlic powder, cayenne powder, salt and black pepper. Now pour the rose hips and persimmon puree into the spice butter bowl. Give a couple of stirs and check seasoning. Using a pastry silicon brush; brush the marinade all over and under if you can reach. Sprinkles some Italian seasoning directly onto the marinade cauliflower. Let’s marinade for 20-30 minutes.
Once marinade time up, preheat air fryer 180ºC for 5 minutes. After 5 minutes, open the cup of air fryer and gently place the silicon dish with marinated cauliflower into the cup. Then carefully place the cup back into the machine. Choose the vegetable mode if your air fryer has it.
Set the temperature to 180ºC again. Air fry marinated cauliflower for 20 minutes first. After 20 minutes, bring out the cup, and brush a little more marinade sauce, and spray some oil so it’s doesn’t dry up. Now put the cup back into the machine. Start cooking again for a further 20 minutes.
After 20 minutes up, bring out the cup, poke the thickest part of the core to see if it’s cooked. I prefer to poke a few places just to make sure it’s all around are cooked. It’s done when it is tender but still hold it shape. I have put in again a further 5 minutes as I needed it to be softer. You don’t have too.
After a further 5 minutes more. I removed the cup and gently bring out the silicon dish with marinated cauliflower. While trying to plate it up standing, it won’t stay the way I wanted. It fell to one side. Anyway, glad it didn’t drop off onto the ground. Enjoy it with a glass Merlot red wine!!!
Note: If you don’t have air fryer, From Google: “you can still roast the cauliflower on a baking sheet in the oven at 200°C (400° F) for 40 minutes.”
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