½ small cauliflower (about
500gm), cut into florets
2 tbsp olive oil
1 tsp fennel seeds, coarsely
crushed
1 tsp coriander seeds,
coarsely crushed
½ tsp cayenne pepper
200 gm labne, to serve
400 gm canned chickpeas,
drained
½ small fennel bulb, thinly
sliced, fronds reserved
4 medjool dates, thinly sliced
1 golden shallot, thinly sliced
½ preserved lemon rind,
finely chopped
Handful of mint and
coriander (optional),
coarsely chopped
Extra-virgin olive oil, for
drizzling
Juice of 1 lemon (or to taste)Roasted cauliflower salad
with chickpeas and dates
SERVES 4 // PREP TIME 15 MINS // COOK 40 MINSThe nuttiness of roasted cauliflower, the
creaminess of labne, the sweetness of dates.
This salad hits all the right notes. Pictured p104.1 Preheat oven to 200°C.
Add cauliflower to a roasting
pan, drizzle with oil, scatter
with fennel seeds, coriander
seeds and cayenne, season to
taste and roast, turning once,
until golden (30-40 minutes).
2 Spread labne on a plate and
top with cauliflower. Combine
chickpeas, fennel, date, shallot,
lemon rind and herbs in a bowl,
dress with olive oil and lemon
juice, season to taste and scatter
with fennel fronds to serve.●Cauliflower and bacon soup
SERVES 4-6 // PREP TIME 15 MINS // COOK 40 MINSNothing says comfort like a bowl of soup when
the weather starts to turn. Top with sharp grated
cheddar for a little extra indulgence.Pictured p105.40 gm softened butter
2 tbsp olive oil
8 streaky bacon rashers,
diced
1 tbsp rosemary
1 onion, finely chopped
2 garlic cloves, coarsely
chopped
1 small cauliflower (about
1kg), coarsely chopped
500 ml (2 cups) chicken stock
2 tbsp crème fraîche
(or to taste)
Croûtons, to serve1 Heat butter and oil in a
non-stick frying pan over
medium heat, add bacon
and fry, stirring occasionally,
until crisp (10-12 minutes).
Add rosemary and stir until it
starts to turn crisp (1 minute).
Reserve bacon, rosemary and
fat separately.
2 Add half the reserved fat to
a saucepan over medium heat,
add onion and garlic and stir
until softened (10-12 minutes).
Add cauliflower, stock and
500ml water, bring to the boil,
then reduce heat to medium and
simmer until cauliflower is tender
(10-15 minutes). Remove from
heat, add crème fraîche, blend
with a hand-held blender until
smooth and season to taste.
Serve topped with bacon,
rosemary and croûtons, and
drizzle over remaining fat
to taste.1½ tsp coriander seeds
½ tsp cumin seeds
½ tsp fennel seeds
16 large green prawns, peeled
and deveined, tails intact
1½ tsp ground turmeric
2 tbsp coconut oil
30 gm ginger (about 6cm),
finely grated
3 garlic cloves, finely grated
1 tsp ground chilli (or to taste)
3 cardamom pods, bruised
1 cinnamon quill, broken
in halfKerala-style prawns
with cauliflower rice
SERVES 4 // PREP TIME 20 MINS // COOK 30 MINSCauliflower rice makes a fine alternative to the real thing, adding
extra nuttiness to this fragrant Indian-style prawn curry.6 red shallots, thinly sliced
6 tomatoes, cut into wedges
Small handful of fresh curry
leaves, plus extra fried
curry leaves to serve
Lime wedges, to serve
CAULIFLOWER RICE
½ cauliflower (600gm),
coarsely chopped
1 tbsp coconut oil
2 golden shallots, finely
chopped
20 gm ginger (about 5cm),
finely grated1 Dry-roast coriander, cumin
and fennel seeds in a frying pan
until fragrant (10-20 seconds;
see cook’s notes p152), then
finely crush with a mortar
and pestle.
2 For cauliflower rice, process
cauliflower in a food processor
until very finely chopped. Heat
oil in a frying pan over medium-
high heat, add shallot and
ginger and sauté until tender
(4-5 minutes). Add cauliflower
and 3 tsp water and cook,
stirring occasionally, until
tender but still with a little
bite (4-5 minutes). Season
to taste and keep warm.
3 Toss prawns in turmeric
and set aside until needed.
Heat oil in a wok over medium-
high heat, add ginger, garlic,dry-roasted spices, chilli,
cardamom, cinnamon and
half the shallot and stir-fry
until shallot is just tender
(3-4 minutes). Add prawns
and remaining shallot and
stir-fry until prawns are almost
cooked (2-3 minutes). Add
tomato and curry leaves and
simmer until starting to break
down (2-3 minutes). Season
to taste.
4 Divide rice among bowls,
top with stir-fried prawns, scatter
with fried curry leaves and
serve with lime wedges.110 GOURMET TRAVELLER