OH! Magazine - Australian Version April 2015 | Page 17

PHOODIE

PHOODIE’S CAULIFLOWER SALAD

www.phoodie.com.au

( OH YUM )

Phoodie shares an unexpectedly tasty salad.
I honestly think this is
one of the most delicious
recipes that I have ever
written.
I
promise,
swear, cross my heart,
mean it! My sister is one
of those people who
genuinely prefers eating
vegetables instead of
brownies and while I am
definitely NOT of the
same breed, in this case,
I would choose this over
a dessert ANY DAY. Each
component plays a part
in making this the
perfect dish so if you
want to achieve top
results then do not mess
with it. Hear me!?
Kidding. Okay, not really.

What you’ll need:
2 heads of cauliflower
1 cup toasted pine nuts
¼ cup olive oil
1 cup green beans
1 red onion
1 cup currants
½ bunch dill
Dressing
200g natural full fat
yoghurt
1 teaspoon tahini
1 lemon, juice only
1 teaspoon sumac
2 teaspoons salt
1 teaspoon pepper

Serves: 4 for lunch

How to make it:
1. Toast pine nuts on a baking paper lined tray at 180°C for
about four minutes – watch them like a hawk as they will
burn in a second! Remove from oven and set aside.
2. Break down the cauliflower heads into small golf ball (or
smaller) sized florets. Lay onto a baking paper lined tray,
spread one layer thick, and drizzle with olive oil. Cook
until tender and golden in a 180°C oven. This may take
45 minutes to an hour, or less. Be sure to watch it like a
hawk, to avoid overcooking.
3. Top and tail green beans and then place in a saucepan,
but NOT on the stove top. Boil the kettle and pour the
boiling water over the beans. Count to 30 and then
drain. Set aside. (You just want to blanch them so they
remain green and crunchy).
4. Finely slice the red onion and place into a bowl with the
currants, dill and ¾ of the pine nuts (set aside the
remainder to be used as garnish). Mix well.
5. In another bowl whisk together all of the ‘Dressing’
ingredients and set aside.
6. Add cauliflower and beans to bowl with onion and mix
well.
7. Transfer to serving platter, drizzle with a generous
amount of dressing (serve remainder on the side) and
top with reserved pine nuts.

( OH! MAGAZINE ) APRIL 2015

17