I suspect Graeme almost had an attack of the cauli-wobbles when I told him what was for dinner the other night. Cauliflower salad. It’s one of my favourite vegetables but not his. Anyway, a couple of weeks ago Yotam Ottolenghi had some cauliflower recipes in the guardian newspaper and the recipe for cauliflower, pomegranate and pistachio salad caught my eye. It sounded just delicious! When asked what was in it, I was a little vague. I couldn’t hide the roasted florets but I thought raw cauliflower might just be a step too far!
Roasted florets, sautéed onions, pomegranate seeds, pistachios and grated raw cauliflower were the main ingredients with lots of fresh herbs added at the end along with some olive oil, lemon juice and cumin. Fresh herbs are probably the most expensive item in the supermarket when you work it the cost per kilo but, if there was one thing I learnt at Ballymaloe, it was the difference fresh herbs make in cooking. (Actually, I learned heaps of things 😀). The contrast of textures was really good and I really loved all the fresh herbs. Yotam Ottolenghi is so creative with his flavour combinations. When Graeme asked if he could have what was left the next night – and there wasn’t much – you could’ve knocked me down with a feather! And yes, I did confess that there was raw cauliflower in it!
Just in case you’re wondering why I don’t have lots of lovely fresh herbs growing in my greenhouse – it’s a wee bit too cold just now and it doesn’t have any heating … yet! This was what I woke up to this morning …..