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.

Mandarin & Almond Cake


mandarin cake
Image from Bill Granger’s ‘bills food’

There’s nothing like having “Bring a dessert!” sprung on you last minute (attention to detail is not my husband’s forté). Such was the situation I found myself in yesterday so I went straight into auto pilot with this never fail tasty treat. A few people have asked for the recipe so here it is. All you need is 3 mandarins, 250g caster sugar, 6 eggs, and 230g ground almonds: simmer the mandarins whole (including skins) for 2 hours in a saucepan with water (adding more water if necessary to keep them covered). Preheat oven to 160°C. Drain mandarins and cool to room temperature. Once cooled, split open and remove any seeds then puree the mandarin flesh and skins. Whisk eggs and sugar in a large bowl until combined. Add ground almonds and mandarin puree and stir thoroughly. Pour mixture into a well-greased 24cm (9 inch) springform cake tin and bake for 1 hour 10 minutes. Remove from oven and allow to cool in tin. Serve with cream and berries. I’d like to claim this recipe as my own but it’s courtesy of Bill Granger. Thanks for the deliciousness, Bill.

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