Cauliflower tabbouleh ... sounds grim, tastes fab.

Ottolenghi‘s book Simple is the gift that keeps giving. This recipe is genius! I love tabbouleh and I also love cauliflower, this makes for a really cheap, tasty and healthy salad to accompany grilled meat or fish.
Lisa added some cucumber and tomatoes, chopped small to add a bit of substance which worked very well. This will definitely become a firm favourite ... whilst we can still afford cauliflowers that is.

Ingredients

1 large cauliflower (800g)

75ml lemon juice (from around 3 lemons)

7 spring onions, finely chopped

50g parsley, roughly chopped

25g dill, roughly chopped

20g mint, roughly chopped

1 tsp ground allspice

3 tbsp olive oil

100g pomegranate seeds

Salt and black pepper

Method

1. Chop the cauliflower roughly the put into a food processor with it’s largest grating attachment in place or just with the usual steel chopping blade. Blitz until the cauliflower looks like cooked bulgar wheat and should weigh about 700g.

2. Place the grated cauliflower in a large bowl along with the lemon juice and 1¼ teaspoons of salt. Set aside to marinate for 20 minutes, then add the spring onions, herbs, allspice, some raw al hanout (optional) the oil and a generous grind of black pepper. Gently mix to combine, transfer to a serving plate or bowl, spring over the pomegranate seeds, and serve at once or keep in fridge until you want to eat

Comments

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders. I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary 6 sprigs fresh thyme 2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast f...

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind...

Sweet potato 'fries' Ottolenghi style

Who doesn’t love sweet potato fries? Many years of going to Vermont have given us a preference to these over your bog standard Maccie D's variety. The addition of a touch of Middle Eastern flavour and the polenta crust make these a real easy crowd pleaser. The oven bake also makes them even healthier. Recipe from Ottolenghi Simple by Yotam Ottolenghi Ingredients -About 5 Sweet Potatoes, peeled and sliced into 1/2” thick fries -1 tbs Sweet Smoke Paprika -1/2 tsp cayenne -3 Garlic cloves, crushed -3 tbs Polenta -3 tbs Olive Oil -Flaked Sea Salt -1 tbs Sumac Method Preheat oven to 200c Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt. Once combined, tip the sweet potatoes and all the oil, onto a large parchment lined baking sheet and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown. Remove from the ove...

The Family Cook Book

Search This Blog