Images and recipes from Sharing Plates by Luke Mangan (Murdoch Books RRP $39.99)
Cauliflower Salad
Published on June 28, 2017
Ingredients
2 teaspoons Moroccan spice mix
2 tablespoons extra virgin olive oil
½ small cauliflower
150 g (5½ oz) cooked chickpeas (drained and rinsed, if using tinned)
50 g (1¾ oz/¹?³ cup) pine nuts
½ bunch flat-leaf (Italian) parsley, leaves only
½ bunch coriander (cilantro), leaves only
extra virgin olive oil, for drizzling
PORT-SOAKED CURRANTS
200 ml (7 fl oz) port
55 g (2 oz/¹?³ cup) currants
SAFFRON YOGHURT
100 ml (3½ fl oz) warm white wine
1 teaspoon saffron threads
130 g (4¾ oz/½ cup) plain yoghurt
juice of 1 lemon
½ teaspoon dijon mustard
1 tablespoon extra virgin olive oil
Method
FOR THE CAULIFLOWER Preheat the oven to 200ºC (400ºF). In a small bowl, combine the Moroccan spice mix and olive oil. Wash and dry the cauliflower, then place on a chopping board, stem down, and cut into 1 cm (½ inch) slices — some will break into little bits, others will stay whole. Place the cauliflower in a large bowl, add the spicy oil mixture and season with salt and pepper. Mix well, using your hands, until everything
is well coated. Tip into a large roasting dish and bake for about 8–10 minutes, or until the cauliflower is tender and crispy. Set aside to cool slightly.
FOR THE SAFFRON YOGHURT Pour the wine into a bowl, add the saffron and leave to infuse for 10 minutes. Add the remaining ingredients and mix to combine, then set aside.
FOR THE PORT-SOAKED CURRANTS Pour the port into a small saucepan and bring to the boil over medium heat. Add the currants, remove from the heat and leave to cool.
TO SERVE Toss the cooled currants in a bowl with the chickpeas, pine nuts, parsley and coriander. Dollop the saffron yoghurt onto a serving plate. Top with the roasted cauliflower, then the chickpea mixture. Drizzle with extra virgin olive oil and serve.
