What could be more majestic than a sage-smoked and roasted triumphal cauliflower? This simple Dark Trophy recipe has its roots in ancient mysticism as sage smoke is one of the oldest methods of purifying people and interior places. It is also one of the deliciously obscure creations from the Caesarstone collaboration with Tom Dixon and Francesca Sarti, and we would love you to try it…

“The idea was to inspire architects and designers by showing them how, through the concept of the four elements, food and surfaces can interact in different ways, delivering a food experience that challenges all the senses.” – Tom Dixon

INGREDIENTS
1 purple cauliflower
2 tbsp olive oil
1 tsp sea salt
1 tsp black lava salt or rock salt
Juice of 1 lemon
Bunch of fresh sage

METHOD
Light a fire on an outside, open fireplace. Drizzle the whole head of cauliflower with the olive oil and sprinkle with sea salt. Put the sage sprigs into the fire and smoke/roast the cauliflower over the open fire on a roasting spit, until tender. Serve dressed with the lemon juice and sprinkled with lava salt.  Alternatively Preheat oven to 200°C. Place the whole head of cauliflower on a baking tray lined with greaseproof paper. Rub the cauliflower with olive oil and sprinkle with sea salt. Arrange the sage sprigs around the cauliflower. Roast in the oven for 15 minutes. Lower the temperature to 150°C and roast for an additional 30 minutes. Test with a skewer – the cauliflower is ready when tender but not soft. Serve dressed with the lemon juice and sprinkled with the salt.

DID YOU KNOW?
Sage, when burned, is also believed to impart spiritual wisdom and clarity which is why we refer to wise people as ‘sage’. The potency of sage combined with the element of fire combine in this recipe to transform flower buds into flourishing delicacies.

Liked this? Then you will definitely enjoy seeing Francesca in action at our 2017 Colour Launch. If you tried this recipe we’d love to see how it turned out! Tweet us @CaesarstoneSA to keep us informed.