“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.