Raw, sautéed, steamed, whole roasted, in cheese sauce, cauliflower has been knocking on our kitchen doors for a good few years now. I have always loved it, I think it is an amazing vegetable, it lends itself to so many cuisines, enjoys a variety of flavours and when you source funky colours – green (romesco), yellow, standard white and of course purple – food colour trend of 2017, magic happens!
It makes for a very vibrant, fun salad but equally lovely made into a couscous, rice, savoury cheese cake, pizza crust etc. A member of the cruciferous vegetable family, like broccoli, kale, cabbage, Brussel sprouts – it is nutrient-packed.
This recipe is inspired by one of my perennial favourite chefs. Israeli born Yotam Ottolenghi. He is co-owner of a number of delis in London, simply called Ottolenghi, and the other Nopi – a super trendy restaurant in Soho. I have adapted this recipe from his book Jerusalem.
Serves 4-6 as main / 8-10 as sides