This is a recipe that works well as a salad on a rainy October day. The kick of the preserved lemon and ginger gives a warming note to the dish.
Serve as a starter or as an accompaniment to a juicy pork chop for example.
Bunch of coriander
6 tablespoons of olive oil
2 fresh chillis
100g pine nuts
2 limes or lemons
Small bunch of fresh mint
125g plain Greek yoghurt
1 preserved lemon
2 tablespoons of fresh ginger
2 garlic cloves
Salt and pepper
Cut the cauliflower to have large heads, boil for 3 minutes in salted water. Remove and let cool down on paper towel.
Make the coriander pesto by blending coriander, 2 tablespoons of olive oil, 2 tablespoons of cold water, salt and pepper, lemon and lime, juice, pine nuts. Reserve.
Peel, cut and chop the shallot, ginger, and garlic. Mix with yogurt.
Chop mint and chilis, add to the yogurt mixture, add the coriander pesto, reserve.
Heat 4 tablespoons of olive oil, and brown the cauliflower in it, remove, let cool down and mix with dressing… serve at room temperature.
This recipe was from Cook’n with Class Uzès.