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Pilot.s Cauliflower in bay leaf butter with tarator and zhoug

Preparation time
10 Minutes
Cooking time
10 Minutes

Richer whites like Chardonnay or Viognier would be ideal with Pilot.'s cauliflower in bay leaf butter with tarator and zhoug.


½ head of cauliflower

Bay leaf butter

6 fresh bay leaves

125g butter

1 lemon (juice)


50g cashews, finely chopped

Juice of 1 lemon

3 cloves garlic, grated

½ bunch of parsley, finely chopped


2 bunches parsley

1 bunch mint

2 cloves garlic

4 birds eye chillies, seeds removed

2 cardamom pods

80ml extra virgin olive oil

Pinch of salt and pepper

Photography by: Lean Timms

Recipes by: Pilot.


1. Steam cauliflower for about 8 minutes until tender. Season and place cauliflower face down in a medium heat pan with a touch of oil, until well browned.

2. For the bay leaf butter: In a small pot, melt butter. Add bay leaves, bring the butter to a boil then set aside to infuse. Season with salt and lemon juice.

3. For the tarator: Roast cashews in a low oven until golden. Combine finely chopped cashews and parsley with grated raw garlic, and season with lemon juice.

4. For the zhoug: Place parsley, mint, garlic, chillies, cardamom pods, olive oil and salt and pepper in a food processer and blitz until smooth. 

5. To serve: Place tarator on bottom of a plate, then place cauliflower on top. Dress cauliflower with the bay leaf butter, before sprinkling or drizzling the zhoug over it. 
Wine match: Chardonnay or Viognier

Wine Match


Preparation time
10 Minutes
Cooking time
10 Minutes