Namaskar Oct 2015

RECIPE
BLACKENED CAULIFLOWER WITH
LEMON CAPER SAUCE
Zest up your vegies
BY MOOSA AL-ISSA
I admit it; like a lot of people I have had a prejudice against cauliflower.
As a kid I ate it boiled with a couple of processed cheese slices melted
on top. The cheese was ok, but the cauliflower was pretty bland and
boring.
Fast forward to the present, and by changing the cooking method,
cauliflower becomes something great. This recipe is a particular
favourite of mine.
INGREDIENTS
1 head cauliflower, center portion, cut into three vertical 1 inch thick
slices
1 tablespoon finely diced shallot
1/2 teaspoon minced garlic
3 tablespoons butter
3 tablespoons fresh squeezed lemon juice
Zest of 1 lemon finely diced
3 tablespoons of capers (if in vinegar rinse and dry, if in salt, soak for 15
minute then dry)
3 tablespoons Old Bay seasoning or other herb/spice based seasoning
3 tablespoons olive oil
PROCEDURE
Pre-heat the oven to 170 degrees
Coat each side of the cauliflower slices with olive oil and then the Old
Bay seasoning
Heat a large frying pan to medium high heat and cook the cauliflower on
each side until it is nicely blackened (about 2 minutes per side)
Place the slices on a baking sheet and cook in the oven for 10 minutes
While the cauliflower is in the oven, place a small saucepan on the stove
on medium heat
Add the butter, and when it is melted, add the garlic and shallot. Cook for
one minute
Add the lemon zest, capers and lemon juice, lower the heat to low, stir
and cook for one minute.
October 2015 47