Cauliflower skordalia with smoked almonds and pickled cauliflower

AT A GLANCE

  • Serves 4 people

"This is my own twist on skordalia," says Calombaris. "My family in Greece wouldn't recognise this as skordalia without all the garlic, but almonds are traditional and I think the idea of cauliflower fits in with a southern Mediterranean tradition."

  • 60 ml (¼ cup) olive oil
  • 400 gm cauliflower (about ½ small cauliflower), thinly sliced
  • 1 golden shallot, thinly sliced
  • 1 garlic clove, finely chopped
  • 150 ml milk
  • 4 thyme sprigs
  • 1 fresh bay leaf
  • 40 gm smoked almonds
  • To serve: char-grilled pita bread
  •  
  • Pickled cauliflower
  • 50 ml white wine vinegar
  • 50 gm caster sugar
  • 1 tsp ground turmeric
  • 2 cloves
  • 1 star anise
  • 100 gm cauliflower, cut into small florets
01   For pickled cauliflower, stir all ingredients, except cauliflower, and 50ml water in a small saucepan over medium-high heat to dissolve sugar. Season to taste, add cauliflower, stir to combine and cool to room temperature (20-30 minutes).
02   Heat oil in a saucepan over medium heat, then add sliced cauliflower, shallot and garlic. Stir occasionally until tender (8-10 minutes) and season to taste. Add milk and herbs, cover, reduce heat to low and cook until cauliflower is very tender (15-20 minutes). Purée in a food processor until very smooth. Top with pickled cauliflower and smoked almonds and serve warm or at room temperature with char-grilled pita bread.

Topics:

SIDE DISH, WINTER, TURMERIC, DRINK SUGGESTION, CAULIFLOWER, CHEFS' RECIPE, SHALLOTS, CLOVES, ALMONDS, VEGETARIAN, THYME, GREEK, GARLIC, STAR ANISE

Recipe:

GEORGE CALOMBARIS, GAZI, MELBOURNE

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

Drinking Suggestion:

2012 GENTILINI ROBOLA CEPHALONIA. , suggested by ANDREW PHILLPOT

FEATURED IN

Aug 2013

Aug 2013

View Full Site