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Posts Tagged ‘Ottolenghi Simple’

Mustardy Cauliflower Cheese

We love cauliflower cheese and are rarely tempted to tamper with the traditional dish of steamed cauliflower smothered in cheesy béchamel sauce and well-browned under the grill. We suspected we might be safe however in the hands of Yotam Ottolenghi. This version is spicy and has loads of flavours going on. We thought it would be great with roast chicken or lamb or something off the barbecue.

Yotam helpfully suggests that you can make this up to the point of baking and keep in the fridge for up to a day.

Mustardy Cauliflower Chicken – serves 4

  • 1 large cauliflower, broken into roughly 4cm florets
  • 30g unsalted butter
  • 1 small onion, finely diced
  • 1½ tsp cumin seeds
  • 1 tsp medium curry powder
  • 1 tsp mustard powder
  • 2 green chillies, deseeded and finely chopped
  • ¾ tsp black mustard seeds
  • 200ml double cream
  • 120g mature Cheddar, coarsely grated
  • 15g fresh white breadcrumbs
  • 5g parsley, finely chopped

Preheat the oven to 180C fan.

Steam the cauliflower for about 5 minutes or until starting to soften. Remove and set aside to cool a bit.

Put the butter into a 24cm round casserole dish and put over a medium heat. Sauté the onion for about 8 minutes or until golden. Add the cumin seeds, curry powder, mustard powder and chillies and cook for 4 minutes, stirring occasionally. Add the mustard seeds, cook for another minute, then pour in the cream. Add 100g of the Cheddar and ½ tsp of salt, then simmer for 2-3 minutes to thicken. Add the cauliflower, stir gently, and simmer for another minute before removing from the heat.

Mix the rest of the Cheddar with the breadcrumbs and parsley, then sprinkle over the cauliflower. Wipe the inside of the pan clean to stop the cream from burning and place in the oven. Bake for about 8 minutes or until the sauce is bubbling and the cauliflower is hot. Turn the grill to high and grill to brown the top for 4 minutes. Remove from the heat and allow to cook for 5 minutes before serving.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley & Esme Howarth, Ebury Press, 2018.)

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Cucumber & lamb's lettuce salad

We’ve been eyeing up lots of recipes in Ottolenghi Simple and so far have only made a green salad. As green salads go however it was  pretty good with a great fresh flavour from the herbs and cucumber and an unusual dressing. We served this with some spiced baked salmon but it would be great with loads of dishes.

Cucumber & lamb’s lettuce salad – serves 4

  • 5 baby cucumbers (or 1½ regular cucumbers with the seeds removed)
  • 30g lamb’s lettuce
  • 10g picked mint leaves
  • 10g picked coriander leaves
  • 1 tsp nigella seeds

FOR THE DRESSING

  • 1 tbsp lemon juice
  • 1 small garlic clove, crushed
  • 2cm piece of ginger, finely grated
  • 20g plain yoghurt
  • third tsp flaked sea salt

Make the salad dressing by whisking all of the ingredients together in a small bowl.

Cut the cucumbers into quarters, lengthways. Cut each quarter diagonally into ½ cm slices and put into a large bowl with the lettuce, mint and coriander. Gently mix in the dressing and spread into over a large shallow bowl. Sprinkle with the nigella seeds and serve.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi, Ebury Press, 2018.)

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