Surrey Homes | SH43 | May 2018 | Restoration & New Build supplement inside

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.
141 surrey-homes.co.uk