“Pate” and “vegetarian friendly” aren’t words that you typically see alongside each other but, with the help of roasted cauliflower and pecans, you can make a silky, flavour-packed spread that is almost as indulgent as the meaty stuff.
Photo by Vicky Wasik.
To make the savoury, dip-able treat, simply soak a couple of ounces of pecans in some water for an hour, then blend with a head of deeply-roasted cauliflower and a decadent mixture of cream, butter, onions, garlic, brandy and soy sauce. Transfer it all to a heatproof container and press plastic wrap onto the surface of the pate. Place it in the fridge until chilled and serve with crackers, crudites, or toast points.
Cauliflower Is the Star of This Smooth, Creamy Vegetarian Pâté [Serious Eats]
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