My vegetarian recipe for the week! This recipe is a combination and tweaking of a couple of recipes i saw on Bon Appetit. I happen to love cauliflower, red peppers and fennel! So this 'salad' of sorts in a combination of a few of my favorite veges. I guess in the end it's not really a summer salad, but it was still delicious on a crisp Melbourne summer eve.
On a side note I'm totally jealous of the skills of an awesome person i recently met named Kai who is taunting me with photos of batches of macarons he is making seemingly with incredible ease! Whilst these delicious treats are something i still haven't quite mastered, his macarons are shop-worthy perfections, and tonight he sent me images of... salted caramel macarons!
It's not fair. I'm going to see if i can coax a guest post out of him so he can share a few of his secrets.
Ingredients (Serves 4)
- 1 head of cauliflower
- 3 baby fennel
- juice and zest of 1 large lemon
- 1 bunch parsley, chopped
- 5 tomatoes
- 1 red pepper
- 100gm feta
- Salt and pepper
- 4 tbsp olive oil
- 3 shallots, chopped
- 2 scallions, chopped
MethodPreheat oven to 180 degrees
Cut the tomatoes and peppers into large pieces and place in a baking pot
Transfer to oven and cook for 30 minutes or until very soft
Cut the fennel bulbs each into 6 wedges and transfer to the pot
Combine the shallots, lemon, 1 tbsp olive oil, some salt and pepper and half of the parsley in a bowl
Cut the cauliflower into 4 1/2 inch thick steaks; don't stress if they break up a bit, it happened to me!
Heat 1 tbsp olive oil in a large frying pan over medium heat
Add 2 'steaks' and cook for 2 minutes on each side or until golden
Repeat for the other 2 steaks.
To plate, spoon some of the sauce onto a plate and top with the cauliflower and some of the fennel.
Then top with some of the remaining parsley and scallions and crumble feta over all.