My Ottolenghi meal tonight was taken from his website.
Turmeric-yoghurt cauliflower with mint and cardamom
A fairly straight forward process. Bought the right amount of mint, but of course there was a fair amount of stem. So the mint quantity was somewhat less than stated. Also Lidl didn’t have a whole cauliflower, settled for a mix with broccoli and carrot.
INGREDIENTS
- 350g greek yoghurt
- 1 tsp ground turmeric
- cauliflower, broccoli and carrot mix
- 60ml olive oil
Mix yoghurt and turmeric in a bowl, add the cauliflower coat well. Place on a lined tray avoiding the florets touching. Drizzle over the olive oil and bake for 20 minutes, til slightly charred.
MINT AND CARDAMOM PASTE
- 20g picked mint
- 1 ¼ tsp maple syrup
- ¼ tsp ground cardamom (crushed from 5 pods)
- ½ red chilli, deseeded and thinly sliced
- 1 garlic clove, crushed
- 1/2 tsp mustard powder
- 75ml olive oil
Place everything in small food processor and wizzz till smooth.
HERBY SALAD
- 1 banana shallot, thinly sliced in rounds (30g)
- ½ red chilli, deseeded and thinly sliced
- 2 tsp apple cider vinegar
- 10g mint, roughly torn
- 1 tbsp olive oil
Mix in a small bowl.
Finally arrange the warm cauliflower on a platter, spoon over the mint paste and top with the salad.
Note I made this with mash mixed with crispy cavolo nero. The fish was red mullet in a harissa sauce.