Here’s a useful recipe for cauliflower. Green cauliflower looks pretty, but there’s no reason why you can’t use white if that’s what is available.
Ingredients
—2 Tbsp sultanas 1 small green cauliflower Salt 3 Tbsp extra virgin olive oil 2 cloves garlic, peeled and crushed Few pinches dried chilli flakes ½ tsp dried oregano or 1 tsp fresh marjoram 1 Tbsp sherry vinegar 1 Tbsp capers, drained, mopped and chopped
Method
—1 Put sultanas in a bowl and pour on hot water to cover. Soak for 15 minutes, then drain, pat dry with paper towels and chop.
2 Trim cauliflower then slice (not too thickly, but not wafer-thin either!). Plunge cauliflower into a saucepan of salted water and cook for 2 minutes. Drain and refresh with cold water until cauliflower feels cool. Dry off on a clean cloth or paper towels.
3 Gently heat extra virgin olive oil in a large frying pan (skillet), add garlic, chilli, oregano and chopped raisins. Add sherry vinegar and capers, and warm through gently. Add cauliflower, season with ½ teaspoon of salt, or to taste, and gently reheat, ensuring the cauliflower is well imbued with the oil dressing. Serve immediately, or at room temperature.
Cauliflower Salad
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