A cracking little supper dish or side, this. For my part I’ve taken to making it as a sandwich filling for our cafe, but it is just fine on its own with some warm bread, ricotta or yoghurt and salad as playmates.
Ingredients (for 4-6 as a meze or side dish):
- 1 medium cauli, cut into medium florets
- 1 fat red onion, sliced
- 8-10 cloves garlic
- 75g pine nuts (or nibbed almonds)
- 75g raisins, soaked in cold water for 20 mins and drained
- 1 heaped tablespoon Indian-style pickle: we use this one but any Indian pickle will do (you could even use chutney, but you may then need to add salt)
- 15-18 cherry tomatoes
- extra oil as required
Preheat your oven to gas mark 5 (200C). Pop the cauli, onion, garlic, nuts and raisins in an oven dish, rub it all over with the pickle (sorry, but yes – you’ll just have to get your hands dirty), and dot the tomatoes on top. If you are using a relatively un-oily pickle, you may need to add a little extra oil to the dish.
Cover the dish with foil and bake for around 35 minutes (stirring it after about 20 minutes) or until the cauli is just cooked. Such a very very easy thing to make, no?
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