10 Nov 2017

Thomasina Miers’ recipe for whole roast cauliflower with muhammara


Cauliflower is one of those rare vegetables that can take just about anything you throw at it


While exploring lifestyle magazines for redecorating inspiration recently, I noticed that there are trends in taps, wallpapers and even in the style of windows, much as there are in clothes. In cooking, too, we get obsessed with ingredients that just a few years earlier were consigned to obscurity. Take the once-humble cauliflower: it wasn’t long ago that producers were lamenting how seldom people bought one, and now look – every chic restaurant worth its salt has cauliflower on the menu, from London and Manchester to Mexico City and New York.

To tell the truth, this unassuming vegetable is so adaptable, and so adept at taking on robust flavours, that you can dress it up any which way and guarantee great results. Roasted, the florets go dark and caramelised, and take on a rich sweetness, but they’re just as good shaved raw into salads for a crunchy, textural element that complements citrus and dried fruits incredibly well. To keep reading follow this link.