AT A GLANCE
Raw cauliflower is fantastic in a salad for extreme crunch. Make sure you give it enough time in the dressing to soak up the flavours. Begin this recipe a day ahead to drain the yoghurt.
|01||Place buffalo yoghurt in a colander or sieve lined with muslin, then place over a bowl to drain, cover and refrigerate overnight until thick (discard liquid).|
|02||For orange and cumin dressing, dry-roast cumin seeds (30 seconds) then crush in a mortar and pestle. Transfer to a bowl, add remaining ingredients, whisk and season to taste. Set aside.|
|03||Combine cauliflower and carrot in a large bowl, add dressing toss to combine, season to taste and set aside until carrot starts to soften (3-5 minutes). Add herbs, reserving some for garnish, toss to combine and serve scattered with reserved herbs, pistachios, chilli flakes and buffalo yoghurt on the side.|
Note Buffalo yoghurt is available from select delicatessens and grocers. Sheep's milk or Greek-style yoghurt make great substitutes.
SPANISH VERDEJO. , suggested by MAX ALLEN