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Middle Eastern cauliflower & onion salad

Method

  • Soak the sultanas to plump in cold water for 10 mins. Drain well and set aside. 
  • At the same time, blanch the cauliflower in lightly salted, boiling water for 3 mins and drain well. 
  • When ready, heat a little oil in a heavy-bottomed pan and gently sauté the onion until lightly coloured, stirring now and again. 
  • Add the cauliflower and toss well. Then add the spices and briefly cook to toast, continually stirring. 
  • Pour in the stock, season and turn down the heat. Mix well, cover and gently cook until the cauliflower is crisp-tender. 
  • Then add the sultanas, pine nuts, lemon juice and coriander. Toss well and briefly cook to heat through. 
  • Serve hot or cold as an accompaniment.

Ingredients

  • 2 tbsp sultanas
  • ½ cauliflower, cut into largish florets
  • sea salt & freshly ground pepper
  • olive oil
  • 1 large onion, sliced into wedges
  • ½ tspn ground cumin
  • ½ tspn ground coriander
  • a good splash of vegetable stock
  • 2 tbsp pine nuts
  • a squeeze of lemon juice
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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