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Charred cauliflower, pistachio aillade and sumac yogurt
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80ml cider vinegar
30g caster sugar
50g golden sultanas
1 large cauliflower (about 800g), thick outer leaves discarded
40g unsalted butter, at room temperature
extra virgin olive oil, for drizzling
½ tbsp pink peppercorns, crushed
60g shelled unsalted pistachios
2 small garlic cloves
4 tbsp extra virgin olive oil
½ lemon, zest
50g natural yogurt
½ tbsp extra virgin olive oil
1 heaped tsp sumac, plus extra to serve
½ garlic clove, crushed
½ lemon, zest and juice
1. In a small saucepan, warm the vinegar and sugar over a medium heat until the sugar has dissolved. Add the sultanas, remove from the heat, and set aside to soak for up to 1 hour.
2. Preheat the oven to 180°C, gas mark 4. For the aillade, lightly roast the pistachios on a baking tray for 3-4 minutes, just to warm through and release some of the oil. Pound the garlic in a pestle and mortar to a fine paste, using some salt to help. Add the pistachios and continue to pound until broken down to a rough paste. The more you work it, the smoother it will be. Stir through 25ml water, then slowly whisk in the oil to emulsify. Finish with the lemon zest and season.
3. For the sumac yogurt, put the yogurt in a bowl and whisk in the oil, sumac and garlic. Add the lemon zest and juice then season.
4. Turn the oven to 250˚C, gas mark 9. Bring a large pan of salted water to the boil. Gently lower in the cauliflower, bring back to the boil, then turn down to a gentle rolling simmer. Parboil the cauliflower until al dente (tender to a cutlery knife but retaining some resistance) – about 8-10 minutes.
5. Transfer the cauliflower to a rack set over a roasting tray to drip dry. Brush all over with the butter, season and roast for 10-15 minutes, until just charred all over; set aside until just cool enough to handle. Transfer to a chopping board and cut into steaks, about 2.5cm thick. Lay on a plate, drizzle with oil and season. Spoon the yogurt over the top and dot the pistachio aillade around. Drain the sultanas, scatter across the dish and garnish with the crushed pink peppercorns and pinches of sumac.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in May 2018.