I start every Ottolenghi recipe with some statement about how they are all consistently great and I’m agraid I am going to have to do it again.
Because this dish – you could call it a salad – is layers upon layers of just incredibly complimentary flavours, with crunch and spice and the cooling yoghurt at the end.
Nat cooked it along side a medium-done, barbequed eye fillet and the pairing was magic.
Indeed, bring this salad to a barbeque and even a medium-rare, chargrilled tomahawk will struggle to knock the cauliflower off first stage.
1 large cauliflower, trimmed, then cut into wedges (800gm net)
75ml olive oil
Salt and black pepper
1 onion peeled, halved and cut into 1.2cm-thick slices
1 tbsp coriander seeds lighly toasted and roughly crushed in a mortar
1 tsp caraway seeds, lightly toasted and roughly crushed in a mortar
1 1/2 tsp sumac
25gm mint leaves roughly chopped, plus 1 handful extra to serve
30gm pine nuts, toasted
For the yoghurt sauce
300gm Greek-style yoghurt
1 garlic clove, peeled and crushed
2 tbsp lemon juice (from 1 – 2 lemons)
For the red pepper sauce
70ml olive oil
2 tbsp mild Turkish pepper paste (or tomato paste)
1 tbsp red chilli flakes (or 1 1/2 tbsp if using tomato paste)
- Heat the oven to 220c. In a large bowl, toss the cauliflower with 3 tbsp of oil and 1/2 tsp of salt, then spread out on a large oven tray lined with greaseproof paper. Roast for 22 – 25 minutes, until lightly charred though still with bite. Transfer to a large bowl and leave to cool.
- Meanwhile, put the remaining 2 tbsp of oil in a medium saute pan on a medium heat, Once hot, add the onion and 1/8 tsp of salt and cook, stirring occassionally, for 15 – 18 minutes, until soft and browned. Tip the onions into the cauliflower bowl and wipe clean the pan.
- Put the oil for the pepper sauce in a saute pan on a medium-high heat and, once hot, add the pepper paste and red chilli flakes and cook, stirring for 30 seconds. Take off the heat, stir in a pinch of salt and a good grind of black pepper and transfer to a medium heatproof bowl.
- For the yoghurt sauce, mix the yoghurt, garlic, a tbsp of lemon juice, 1/4 tsp of salt and a good grind of black pepper in a medium bowl and set aside.
- Stir the coriander, caraway, sumac, mint, half the pine nuts, the remaining 1 tbsp of lemon juice and a good grind of black pepper into the cauliflower bowl.
- To serve, spread the yoghurt sauce over a shallow platter and arrange the cauliflower mixture on top. Spoon over half the red pepper sauce, then top with the extra mint leaves and the remaining pine nuts. Serve with the rest of the pepper sauce in a bowl alongside.