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Spiced Cauliflower Salad

The idea for this recipe actually came from two different sources. Firstly from a night spent in a very basic tea shop in the middle hills of Nepal. We were offered a plate of raw cauliflower and  carrot with a piece of lime, timur and chilli infused salt had been sprinkled liberally over the vegetables. It was mouth numbingly hot but delicious as an accompaniment to our evening meal of rice and lentils. I'd completely forgotten about it until recently when I was leafing my way  through one of Yotam Ottolenghi’s books and came across a recipe for cauliflower rice salad. It was a eureka moment and we’ve been enjoying this salad ever since.

Serves 4 as a main salad or 10 as a side
One medium cauliflower
Juice of one lime
2 Small bunch coriander
Small bunch dill
1 medium red pepper
1 teaspoon Mustang masala
1 ½ teaspoons salt
1 ½ tablespoons virgin rapeseed oil
Remove the leaves from the cauliflower and grate on a course greater
Finely chop the coriander and dill
Finely dice the pepper
Cover the cauliflower grains in the salt, Mustang masala, juice of the lime. Mix well and set aside for half an hour to marinade. Add the coriander, dill, red pepper and rapeseed oil mixing until everything is well combined and the herbs are evenly distributed.  Check for seasoning and serve.

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