½ head of cauliflower
Bay leaf butter
6 fresh bay leaves
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