MBS-cauliflower a la grecque

This week's mystery bluebox contained: big carrots, baby carrots, caulifower (small) , chard,cilantro, cucumber, garlic, grapefruit, lemons, mango (rock hard), onion, pear, rhubarb (big)

cauliflower a la grecque

This is an ancient greek way of preserving vegetables. You heat them in a flavourful liquid with loads of olive oil. Then leave them in a container to cool and the olive oil forms a protective layer on top to lock in flavour and lock out anything that might spoil the party.

cauliflower a la grecque

1 head of cauliflower (300g), broken down into florets

1/2 onion, diced

2 cloves of garlic, minced 

125 ml white wine

50ml water 

juice of 1 lemon

corriander seeds

50 ml olive oil

1/4 saffron

1/2 tsp salt

10 corriander seeds

Par-cook the cauliflower florets by cooking them in rapidly boiling salted water for 10 minutes. Drain and set aside. In a medium pot sweat the onions and garlic in the olive oil until soft and translucent. Add the white wine, water, lemon juice, corriander seeds, saffron and cauliflower. Cook for 10 minutes and remove from the heat. Transfer immediately into a heat safe container and allow it to cool to room temperature before placing it in the fridge to chill.  Serve alongside chicken and fish mains or with other vegetables as an antipasto snack.