yoghurt

When it comes to cauliflower, I go through phases.

I won’t cook it for months and months, and then I have a bit of a cauliflower-frenzy time, when I’ll have it every day, two times a day.

Curried Cauliflower Salad | Cake + Whisky

And guess what… Right now, it’s cauliflower time!

While cauliflower cheese is a staple in my house and my absolute favourite way to cook it (I mean, helloooooo, melty, cheesy gratin of dreaaaamz!), cauliflower can also take on some more exotic flavours, as proven by the recent explosion in the number of roasted cauliflower dishes at some of my favourite London restaurants (including The Barbary‘s gorgeous version).

The below recipe for the easiest, most delicious, sweet and savoury Curried Cauliflower Salad is my take on this trend, and a serious contender for my favourite way to eat cauliflower, ever.

And since cauliflower is packed full of vitamins (especially the C & K kinds), this salad is basically the perfect way to build up your immune defenses before winter hits up, so you should broccoli try it…

Curried Cauliflower Salad (serves 1, with some leftovers)

Ingredients:

a small head of cauliflower, carved into small stalks
2 tbsp curry powder
1 small handful raisins
10g pine nuts
1 tsp tahini
1 tbsp Greek yoghurt (skip for a vegan version, in which case you might want to double the quantity of tahini)
1 tbsp olive oil
sea salt, black pepper

1. Pre-heat your oven to 200°C (gas mark 7).

2. Bring a medium saucepan of salted water to the boil. Add the cauliflower and poach for 3-4 minutes or until cooked but still quite ferm. Drain.

2. In a big mixing bowl, combine the curry powder with the olive oil and a good pinch of salt. Add the cauliflower and mix until evenly coated.

3. Transfer to a roasting tray, sprinkle a little bit more curry powder and bake for 35-40 min or until golden.

4. Heat up a frying pan and roast the pine nuts until slightly golden (about 1min).

5. Combine the tahini & the Greek yoghurt to make the dressing. Season to taste.

6. Arrange the cauliflower on a plate, sprinkle with the pine nuts and raisins, then drizzle with the yoghurt/tahini dressing and eat immediately.

(If you’re having this as a packed lunch, pack the salad and the dressing separately and combine at the very last minute)

What’s your favourite way to cook cauliflower?

PIN FOR LATER:

I might be fooling everybody into believing I’m a city kind of person the majority of the time.

But the second Autumn hits, all my hard work goes right down the drain.

With trees getting covered with fruit and bushes bending with berries, foraging brings out the most countryside-y aspects of my personality, and it’s very likely you’ll find me climbing on trees or getting my hair stuck in brambles in a desperate attempt to fill my fridge with some hand-picked seasonal jewels.

This breakfast parfait recipe was directly inspired by the first blushing plums (delivered to my door by Farmdrop) and a particularly succesful commute blackberry forage.

Combined with creamy Greek yoghurt and crunchy roasted hazelnuts, it makes for a super easy, perfectly seasonal and incredibly satisfying breakfast!

Yoghurt Breakfast Parfait with Plum Compote, blackberries and hazelnuts (serves 2)

Ingredients: 200g Greek yoghurt, 200g plums (stones removed and quartered), 50g blackberries, 25g hazelnuts, 2 tsp cane syrup (or other liquid syrup), 1/4 tablespoon cinnamon powder

1. In a dry pan, roast your hazelnuts for a few minutes until golden, then break them down to small-ish pieces with a mortar and pestle.

2. Comine the plums, cane syrup and cinnamon powder with a tiny bit of water in a hot pan, then simmer until the plums break down and reach a slightly jam-like consistency.

3. Layer the yoghurt, plum compote, fresh blackberries and roasted hazelnuts into two glasses. Top with more blackberries and hazelnuts and serve immediately.

PIN FOR LATER:

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Curried Cauliflower Salad

Yoghurt Breakfast Parfait with Plum Compote