Recipe: Pan-fried cauliflower with green olives, almonds & tahini cream
Give meat a miss tonight and take the humble cauliflower to new heights with this vegetarian taste sensation.
Pan-fried cauliflower with green olives, almonds & tahini cream
serves 2-4 as a side
1 medium cauliflower
20g butter
4 tbsp olive oil
½ onion, finely diced
1 celery stick, finely diced
1 garlic clove, finely chopped
½ green chilli, finely diced
½ rosemary sprig, leaves picked
8 green olives, pitted & halved
1 tbsp sherry vinegar
30g almonds, toasted &Â roughly chopped
for tahini cream
1 garlic clove
½ tsp sea salt
½ cup tahini
ÂĽ cup lemon juice
2 tbsp olive oil
4-6 tbsp water
First, make the tahini cream. Roughly chop the garlic clove and sprinkle with the sea salt. Use the side of the knife to grind the garlic into a paste, place the paste into a small bowl. Add the remaining ingredients and whisk to form a smooth sauce, adding more water if necessary.
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Slice a cross-section from the centre of the cauliflower approximately 2cm thick. Heat a medium frypan (with a lid) over medium heat, add the butter and 2 tbsp olive oil. Place the cauliflower into the pan and press down with a spatula to ensure even colouring. Once golden, turn over the cauliflower and reduce the heat to low and cover with a lid, checking frequently until done (a knife inserted into the stem will show little resistance).
Heat a small frypan over medium heat, add the remaining olive oil. Add the onion and celery and saute until softened. Add the garlic, chilli and rosemary and saute for a further minute. Remove the pan from the heat and add the green olives and sherry vinegar.
To serve, place 4 tablespoons of tahini cream in the centre of a serving plate. Position the cauliflower on top of the cream. Spoon over the green olive mix and finally sprinkle with the toasted almonds.
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This recipe first appeared in the June 2020 issue of SALIFE magazine.
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