Reminder: Just one more day to take part in my Heritage Seed Potato Giveaway!
Yesterday on the Twitters there was some serious Yotam Ottolenghi worship happening. Sophie (Mostly Eating), Kathryn (Limes & Lycopene) and Helen (Fuss Free Flavours) were talking tofu and Master Chef, where sir Yotam recently made an appearance, further strengthening his position as veggie chef superstar.
I, too, having been digging Ottolenghi’s recipes for some time. I hate to be a total fan-girl, but the man is doing some really amazing stuff with vegetables. His dishes are inventive, flavoursome, satisfying, deeply flavoured… okay, maybe a bit of a faff to prepare at times, but altogether worth it. His food isn’t great because it’s vegetarian; it’s great because it’s simply good, real food that celebrates the ingredients and doesn’t cut corners.
(It’s interesting to note that Ottolenghi himself is NOT a vegetarian. I wonder, does it take an omnivore’s appreciation of food to truly celebrate vegetables?)
Back to planet Earth, I recently made the Chargrilled Cauliflower with Tomato, Dill and Capers from Ottolenghi: The Cookbook, which proved another Yotam creation that didn’t let me down. And unlike many recipes in this cookbook, this one didn’t take hours to prepare or any weird or overly expensive ingredients.
After making this (recipe below), I reckon “chargrilled” is my new favourite way to make cauliflower. But if you don’t have a grill pan, consider roasting it instead as Cowgirl Chef does.