California Prune & Black Bean Salsa with Roasted Cauliflower & Tea Scented California Prunes

California Prune & Black Bean Salsa with Roasted Cauliflower & Tea Scented California Prunes
  • 50:00'
  • 2



1 small cauliflower
as needed olive oil for brushing
2 tsp jasmine tea
4 California Prunes
3 tomatoes
to taste salt & pepper
to taste fresh mint

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
1/2 red chilli, finely chopped
1 tsp olive oil
pinch cinnamon
2 level tsp cumin
1 tomato, skinned and finely chopped
2 tbsp chopped Parsley
3 tbsp California Prune Juice

Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes.  When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes.  In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes.  And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.

California Prunes is a Vegetarian Society approved product. If you are a strict vegetarian following this recipe please ensure that you opt for vegetarian cheese, free-range eggs and vegetarian vinegar.


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.

Rosemary Shrager

Rosemary Shrager

“Queen of Prunes”
Television chef with haute cuisine experience. Hosted own TV series Rosemary Shrager’s School for Cooks / regular appearances on Alan Titchmarsh Show Celebrated cookery writer. Runs Rosemary Shrager Cookery School