Ottolenghi’s Cauliflower ‘Tabbouleh’ – The Salad That Keeps On Giving

This cauliflower ‘tabbouleh’ salad from Yotam Ottolenghi’s cookbook ‘SIMPLE’ is extraordinarily good. So good, in fact, that I’ve made it twice in the past week and passed on the recipe to those who ate it with me.

I have to say I was dubious when I read the list of ingredients. 800g of raw cauliflower?! Surely this was taking the cauliflower trend too far. How wrong I was. Left to marinate in the lemon juice and combined with all the other fresh ingredients, it transforms into something spectacular.

Ottolenghi suggests you serve this simple salad immediately but I made it a few hours in advance as I didn’t want to be in the kitchen when friends arrived. It still tasted incredible, as did the leftovers the following day.

View the full recipe here.

Buy the SIMPLE cookbook.

Hungarian Paprika-Spiced Cauliflower Soup Recipe

This flavoursome cauliflower soup recipe is perfect if you’re bunkering down at home for the afternoon as much of the prep can be done ahead of time. I had no idea what nokedli were prior to eating this soup (they are Hungarian mini dumplings that are fried in butter and scattered on top of the soup) but I am delighted they are now in my life.

The following serves 4-6 people, involves around 40 minutes preparation and 80 minutes cooking time.

You will need:

  • 110 gm butter, coarsely chopped
  • 1 kg cauliflower, cut into florets
  • garlic cloves, finely grated
  • 2 tbsp thyme
  • 1 tbsp Hungarian paprika, plus extra, to serve
  • ½ tsp cayenne pepper
  • Finely grated rind of 1 lemon
  • onion, finely chopped
  • 1.5 litres (6 cups) chicken stock
  • To serve: sour cream and lemon wedges
  • ¼ cup each (loosely packed) flat-leaf parsley and dill 

Nokedli

  • 150 gm(1 cup) plain flour
  • eggs, lightly beaten
  • For tossing: olive oil

View the full recipe.

Up ↑

%d bloggers like this: