Cauliflower with herb salsa verde [Vegan]
This is such an easy dish to whip up, and so full of bright flavors. The most important thing is to make sure to cook the cauliflower so that it is browned on the outside but still a bit crunchy on the inside. Like Kelly, I don't prefer deep fried food so I used just a touch of oil in the pan and it was plenty to give these a nice fried, but not heavy, flavor. Combined with the salsa verde on top, it is a zesty and flavorful dish that could even act as a main.
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© Jaymi Heimbuch
I love the flavour of lemon and capers together. I like a sauce that is so piquant that it makes your mouth pucker. My husband isn't so crazy about it, so it's one of the first things I think to make for myself if he isn't going to be home for dinner. Usually I'll just toss it on some pasta or grilled tofu, but it works fabulously with cauliflower.This little dish was very easy and came together in no time at all. I made the sauce while the cauliflower was cooking, then a quick fry and it was ready for plating. I ate this warm, but it would also be good at room temperature. I didn't have any gram flour in my cupboard, so I used a bit of semolina that I keep for my homemade pasta, and it worked perfectly.
You get a nice crunchy exterior from the flour and paprika and then the tangy hit of the sauce on your tongue for a very pleasant taste. The recipe calls for deep frying, but I used just a bit of oil in the bottom of my pan and turned the cauliflower over to crisp it. I used so little oil that draining it was unnecessary. I also omitted the mint. I like mint, but I find that it takes over so I left it out.
This recipe is from Tender by Nigel Slater.
Cauliflower with Salsa Verde
1 medium cauliflower
vegetable oil for frying
3 tbsp gram flour
1/2 tsp paprika
Generous handful of parsley
6 bushy sprigs of mint
Handful of basil
2 cloves garlic, crushed
2 tbsp Dijon mustard
2 tbsp capers
6 tbsp olive oil
2 tbsp lemon juice
Salt and pepper to taste
1. Break the cauliflower into florets. Boil in salted water for a couple of minutes, then drain thoroughly.
2. To make the sauce, chop the herbs quite finely, but not so small they look like tealeaves, then stir in the garlic, mustard and capers. Pour in the olive oil slowly, beating with a fork. Stir in the lemon juice and season with sea salt and black pepper. Be generous with the seasoning, tasting as you go. The sauce should be bright tasting and piquant.
3. Get the oil hot in a deep pan. Toss the cauliflower with the gram flour, a little salt and pepper and the paprika. When the cauliflower is coated, fry in the hot oil till crisp, a matter of three or four minutes or so. Drain on kitchen paper before serving with the sauce.