This delicious alternative to steamed cauliflower makes for an excellent side dish when chopped up. The feta and pistachio sauce is divine, and its blender preparation means little manual prep.
Ingredients
- 1 whole Cauliflower, leaves removed
- 2 tbs olive oil
- Sea salt
- Pepper
- 150g pistachios
- 450g feta cheese
- ½ bunch dill
- ½ bunch of coriander
- ½ garlic clove
- 1tbs green harissa paste (optional)
- ¼ cup yoghurt
- Juice of ½ lemon
- 150ml olive oil
- Fresh herbs (optional)
- 1 pomegranate (optional)
Cauliflower
Feta & Pistachio Sauce
Method
Preheat the combi-steamer to 180c fan forced, 60% steam. Prepare a solid metal tray with baking paper.
Rub the cauliflower with oil, season with salt and pepper and place on prepared tray.
Place in the oven and cook for 50 minutes, or until golden on the outside, and soft in the centre.
To make the feta and pistachio sauce, blend all the ingredients (except the oil) to a fine paste. Slowly pour in oil and blend until well combined.
Serve cauliflower on top of sauce and season with fresh herbs and pomegranate seeds.
Recipe presented by Chloe Skipp, National Culinary Manager, Winning Appliances. Featuring NEFF, WOLF, and Gaggenau.
