I’ve just made this brilliant cauliflower dish for the second time, and decided its really worth spreading the word about Yotam Ottolenghi’s recipe published in the Guardian Weekend earlier this year.
One of my favourite things to do with cauliflower, before I discovered this recipe, (and now that I don’t eat dairy, so the obvious and rather delicious Cauliflower Cheese isn’t an option) was to saute it along with onions and green chilli, cumin seeds, freshly ground coriander and cayenne, and a squeeze of lemon juice to finish (Madhur Jaffrey provided the initial inspiration for this dish).
Ottonlenghi’s saffron cauliflower bake, which includes red onion, green olives, cumin seeds and sultanas, is a nice variation on the onion, cumin, cauliflower combination. In both cases the cauliflower is cooked just enough to be tender but firm.
And putting it together is such a pleasure—not just because its so easy—but the raw ingredients look stunning together.
[Edited 4.03.2010 to finally add photos I took of it the next time I made it!]
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