Grilled cau­li­flower with al­monds, kale and cur­rants

Australian Women’s Weekly NZ - - CONTENTS -


1 medium (1.5kg) cau­li­flower ¼ cup (60ml) ver­juice ⅓ cup (60g) cur­rants ex­tra vir­gin olive oil, to grill ½ cup (40g) flaked al­monds, toasted 2 cups kale, blanched, chopped coarsely zest of 1 lemon ⅓ cup flat-leaf pars­ley leaves


¼ cup (60ml) ex­tra vir­gin olive oil 1 ta­ble­spoon red wine vine­gar 1 tea­spoon vin­cotto 1 Cut the cau­li­flower into 2cm-thick slices; set aside. 2 Place a large pot of salted wa­ter over high heat and bring to the boil. Place the cau­li­flower into the boil­ing wa­ter and cook for 3-4 min­utes or un­til core is just ten­der; re­move and place on a rack to drain. 3 Place the ver­juice in a small saucepan and place over medium-high heat. Once hot, add the cur­rants; re­move from the heat. Set aside for 10 min­utes to al­low the cur­rants to plump, then strain off any ex­cess ver­juice; re­serve cur­rants. 4 Mean­while, pre­heat a char-grill pan or bar­be­cue grill plate. Driz­zle cau­li­flower with a good amount of olive oil, then grill the cau­li­flower slices for 3-4 min­utes on each side. Re­move and place on a serv­ing plate or plat­ter and sea­son with sea salt and freshly ground black pep­per. 5 DRESS­ING Whisk all in­gre­di­ents to­gether un­til com­bined. Sea­son to taste with sea salt and ground black pep­per. 6 Com­bine the al­monds, cur­rants, kale, lemon zest, pars­ley and Dress­ing in a mix­ing bowl; toss to com­bine. Place cau­li­flower on a serv­ing plat­ter, top with the al­mond mix­ture.

Not suit­able to freeze or mi­crowave.

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