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Spiced Cauliflower with Curd

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18 June 2019 BY Julie Biuso
SERVES: 6

Spiced Cauliflower wih Curd

This is stunning enough to serve as a starter, and it is sensational with roasted lamb or slow-cooked (7 hour!) shoulder of lamb, that falls off the bone when nudged with a fork. Curd is simply drained yoghurt.

Ingredients
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1 cup plain unsweetened yoghurt 1 medium cauliflower 1 large bay leaf 3 Tbsp extra virgin olive oil, plus extra for drizzling ¼ cup pine nuts Flaky sea salt 1 large clove garlic, peeled and crushed ½ tsp ground cumin ½ tsp fennel seeds 2 medium vine tomatoes, peeled and diced 3-4 cups rocket (arugula) leaves, trimmed Pomegranate syrup

Method
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1 Line a smallish sieve with a piece of paper towel and set it over a bowl. Spoon in the yoghurt and leave to drain for 2-3 hours, or longer if you want a very thick curd (if the kitchen is warm, transfer it to the fridge). Read about Labna (drained yoghurt) here Labna

2 Trim cauliflower, then shave it with a sharp knife or on a mandoline. Transfer to a colander. Have ready a large pot of boiling salted water. Add bay leaf, then the cauliflower and blanch for 2 minutes. Drain and refresh with cold water until the cauliflower feels cool. Leave to drain.

3 Heat oil in a large frying pan (skillet) over a low heat. Add pine nuts and brown lightly, then remove to a side plate with a slotted spoon. Sprinkle with sea salt. Add garlic to pan and cook briefly without browning, then add cumin, fennel seeds, several pinches of flaky sea salt and tomatoes (watch out – the tomato will splatter!). Cook gently for 1 minute, then add cauliflower, sprinkle with a little more salt and cook for about 5 minutes, stirring often, until cauliflower is imbued with all the flavourings.

4 Put rocket leaves in serving bowls. Divide the cauliflower between the bowls, then put on a scoop or two of curd. Drizzle cauliflower with a little extra virgin olive oil, then with pomegranate syrup. Sprinkle with pine nuts and serve immediately.Spiced Cauliflower wih Curd

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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