We deliver Australia wide
Call 1300 303 307

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

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

Preparation time
10 Minutes
Cooking time
10 Minutes
Serves
2

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

Ingredients

½ head of cauliflower

Bay leaf butter

6 fresh bay leaves

125g butter

1 lemon (juice)

Tarator

50g cashews, finely chopped

Juice of 1 lemon

3 cloves garlic, grated

½ bunch of parsley, finely chopped

Zhoug

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.

Method

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

Chardonnay

Food
Preparation time
10 Minutes
Cooking time
10 Minutes
Serves
2

SHARE