Recipe: Cauliflower with peas, almonds and lemon
George Calombaris’ book ‘Greek from the kitchen of George Calombaris’ is packed with colourful, flavourful and innovative recipes. This dish with cauliflower purée, fried florets and peas is no exception. For the best flavour, the peas should be at room temperature when you serve this salad.
Method
Heat the olive oil in a frying pan over medium-high heat, add the onion and fry until translucent. Add the cream and half of the cauliflower and simmer the cauliflower over low heat for 10 to 12 minutes until tender, stirring regularly to prevent it from browning. Drain, reserving the cooking liquid. Put the cauliflower and onion in a blender and purée until smooth; add some of the reserved cooking liquid if necessary.
Bring water to the boil in a small saucepan and cook the peas in it for 1 minute. Refresh them in ice water and drain. Preheat the oven to 160 °C.
Oregano salt
To make the oregano salt, mix the dried oregano, salt and sugar in a small bowl. Roast the almonds in the oven for approx. 10 minutes until golden brown, then roughly chop them and sprinkle with some oregano salt.
Deep-frying
Heat the oil in a deep fryer to 180 °C (or in a heavy-based saucepan; if a cube of bread turns brown in 15 seconds, the oil is at the right temperature).
Add the remaining cauliflower florets and deep-fry until golden brown. Remove them from the pan with a slotted spoon and drain on kitchen paper. Sprinkle with oregano salt.
In a bowl, mix the peas, cauliflower florets, almonds and lemon dressing. Spoon the cauliflower purée onto a serving dish and place the mixed salad on top. Serve the dish cold, with pea shoots (optional).
Title: Greek from the kitchen of George Calombaris
Author: George Calombaris
Price: € 30,95
Publisher: Good Cook
Image: Earl Carter
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