Cauliflower Crunchy Crumb Salad
Introduction
This is lovely served with crusty bread as a substantial nibble, but equally good with lamb meatballs or other meats.
Serves: 6
Ingredients
1 medium cauliflower
3 Tbsp extra virgin olive oil
1 clove garlic, peeled and crushed
Finely grated zest 1 lemon
Flaky sea salt
1 tbsp lemon juice
½ tsp ras el hanout
2 slices sour dough bread
1 cup plain unsweetened yoghurt
¼ cup tahini
¼ tsp ground cumin
2 Tbsp chopped coriander (cilantro)
Lemon wedges for serving
Method
1 Trim cauliflower, wash, shake dry, then shave. Heat 1½ tablespoon of extra virgin olive oil in a large frying pan (skillet) over medium heat. Add cauliflower and stir-fry for 5 minutes. Add garlic, lemon zest, 1 teaspoon of flaky sea salt and stir-fry for 2 minutes more, until garlic is cooked through. Stir through ras el hanout.
2 Heat 1½ tablespoons oil in a medium frying pan (skillet) over a medium-high heat until hot. Add slices of bread and fry until golden brown on both sides. Transfer to a plate lined with paper towels and sprinkle with sea salt. When bread is cool, transfer to a board and chop coarsely.
3 Mix yoghurt, tahini and cumin together, adding a pinch of flaky sea salt. Spread mixture on a serving plate and top with cauliflower, scraping in all the oily juices. Sprinkle with crumbs and coriander. Garnish with lemon wedges and serve.
Recipe Notes
Choose a medium-sized cauliflower, not a monster!
Ras el hanout is a North African spice blend containing the ‘best spices’ a spice merchant has to offer or that a family puts together in their own kitchen. Read more here Ras el Hanout
