So, out came Jerusalem - the latest in my Ottolenghi library - and a load of cauliflowers. I wasn't aware of just how good cauliflowers are for us - apparently they're the most super of all the supers. Cancer fighting, anti oxidising, digestion helping, I could go on. Better than a blueberry dare I suggest. Roasted in the oven too, they are incredibly delicious. Not remotely related to the watery, bland, stinky way we ate them at school. The creation I want to share is one from said book but I didn't have all the ingredients so adapted it and it was still a sensation. I now make it as I did the first time. I used toasted pine nuts in the place of the hazelnuts and my dressing is a more simple concoction of olive oil, lemon, maple syrup and salt and pepper.
Here is the proper Ottolenghi recipe.
1 head of cauliflower, broken into small florets (660g)
3 tbsp olive oil
Salt and black pepper
1 large stick of celery, cut on an angle into ½cm slices (70g)
10g small flat-leaf parsley leaves
50g pomegranate seeds
¼ tsp ground cinnamon
¼ tsp ground allspice
2 tsp sherry vinegar
1 tsp maple syrup
Heat the oven to 200C/400F/gas mark 6.