A Moorish-inspired taste combo that involves almost no skill to pull together. All you have to do is roast the cauliflower, lay it on a plate and throw everything else on top. A masterpiece of kitchen cheating, the beauty is in the haphazardness.
Serves: 10-12 Ingredients 3 red peppers, deseeded and sliced 1 large cauliflower, cut into 2cm-thick slices 2–3 whole garlic bulbs, halved horizontally, and 6 garlic cloves, bashed 11⁄2 tbsp extra virgin olive oil Salt and freshly ground black pepper 125g buckwheat 100g natural yoghurt Seeds from 1⁄2 a pomegranate A few sprigs of fresh mint, leaves stripped 75g pistachios, roasted and roughly chopped Zest and juice of 1 lemon 2 tbsp harissa Method ● Preheat the oven to 180°C and line a baking tray with baking parchment. ● In a mixing bowl, combine the red peppers, cauliflower, garlic and oil and toss very gently to coat evenly. ● Arrange in a single layer on the baking tray and season.
Roast until just charred and tender, about 20 minutes. ● Meanwhile, cook the buckwheat according to the packet instructions. Drain and set aside until needed.
● Arrange the cauliflower and red peppers on a large platter. Drizzle over the yoghurt and sprinkle the top with the pomegranate seeds, mint, pistachios and the lemon zest and juice. ● Add blobs of buckwheat and harissa and serve.
Recipe adapted from Big Flavours from a Small Kitchen by Chris Honor and Laura Washburn-Hutton, Mitchell Beazley Recipe first published in the JC Jul.
