Wealden Times | WT195 | May 2018 | Restoration & New Build supplement inside

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Cauliflower power! Food blogger Oz Telem loves the nutritionladen flowery white superveg so much he has written a whole cook book about it Words Oz Telem Photography Assaf Ambram
Food Cauliflower and spinach shakshooka When people ask me what I do for a living, my reply is, ‘I help spread happiness through cooking.’ This is the goal of every post I publish on my blog thekitchencoach.co.il The idea of dedicating an entire book to ‘the white princess’ came from my wife, Adi. Once she suggested the idea, it felt so right. Everyone loves cauliflower. It is nutritious and delicious, easy to find and can be cooked in every possible way. Yet, when I asked around, I found that most people knew only three or four ways to prepare it, so I saw a gap I could fill. Please follow my Instagram @oztelem and tag #caulibook whenever you are cooking from the book! Serves 3-5 Prep and cooking time: 30 minutes. Contains eggs and dairy, gluten-free, paleo Who needs tomatoes? Shakshooka, a breakfast dish of eggs cooked in spicy tomato sauce is popular in Israel, Libya and Tunisia. Over time, Israeli cooks got creative and shakshooka started describing various other dishes of eggs cooked in vegetable-based sauces – most famous of which is the green shakshooka, that contains spinach. The idea to upgrade green shakshooka came from my fellow Israeli food blogger Hagit Bilia. I was telling Hagit about my grand plans for the white princess, and she asked me: ‘Why don’t you make a cauliflower shakshooka with spinach and some good cheese?’. ‘That will work!’, I replied, and very soon after she posted a very luscious shakshooka on her blog, proving the feasibility of the concept in the most delicious way possible. • 1 small cauliflower • 4 tablespoons olive oil • 60 ml (2 fl oz/¼ cup) water • 500 g (1 lb 2 oz) fresh spinach leaves, rinsed and roughly chopped if large • sea salt and freshly ground black pepper • 6–8 medium to large eggs, preferably free-range • 60 g (2 oz) feta or chèvre cheese, to serve (optional) • slices of good bread, to serve 1Cut the cauliflower into florets, then thinly slice (reserve the other parts for stock). 2Heat the olive oil in a wide, shallow frying pan. Add the sliced cauliflower and sauté over a high heat for 6–7 minutes, stirring frequently, until just tender and golden. 3Add the water, bring to the boil, cover and cook over a mediumhigh heat for a further 5 minutes until tender. Add the chopped spinach and stir well. Cook for 3 minutes, stirring occasionally, until the leaves have wilted and lost most of their volume. 4If you see too much water pooling in the bottom of the pan, push all the vegetables to one side, then allow the excess liquid to reduce (3–5 minutes over a high heat). 5Stir well and, using a spoon, create little holes in the cauli-spinach mixture (according to the number of eggs you are using). Crack the eggs into the holes. 6Cover the pan and cook over a medium heat for 5–8 minutes until the eggs are done to your liking. 7Crumble over the feta, if using, and serve with chunks of good bread. 147 wealdentimes.co.uk
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Wealden Times | WT195 | May 2018 | Restoration & New Build supplement inside

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