ROAST CAULIFLOWER WITH HERB YOGHURT

As seen in ‘One’ the new cookbook by Anna Jones !

Pan-roasting really brings out the nutty flavours of brassicas. I created this dish after one of many visits to my favourite place in the world, Istanbul. They love this combination of spiced hot butter and thick tangy yoghurt. This was a bit of a ‘signature dish’ during my time at Darsham Nurseries in Suffolk where we couldn’t take it off the menu! This is a rich and indulgent veggie dish!

Ingredients

For the yoghurt

Small handful of mint and parsley leaves, finely chopped

1 tbsp sumac

500g Greek yoghurt

good olive oil

Cauliflower

100ml white wine vinegar

Pinch saffron (or turmeric)

100g cold butter, cubed

150g pine nuts, toasted

1 large cauliflower, florets separated and cut in half

Handful chopped parsley or coriander

Quick flatbreads

200g bread flour

200g yoghurt

1 tsp baking powder

Big pinch salt

Nigella seeds

Chopped parsley

Method

To make the breads, stir together and knead lightly until smooth, shape into balls and roll out thinly. Cook in a pan or hot oven until puffed up, around 3 minutes each side.

Preheat the oven to 200C. Mix the herbs, sumac and yoghurt into a dressing with seasoning and a splash of olive oil then set aside.

In a single layer add the cauliflower to an ovenproof frying pan with oil over a high heat. Add the florets and brown on both sides. Bake in the oven to finish cooking, approx. 5 minutes or so, until the stalks feel soft to a sharp knife. Back on the hob, add the splash of vinegar and saffron or turmeric and reduce slightly, take off the heat and gradually whisk in the butter with a fork or toss the cauliflower about to create a thick and glossy sauce. Add the parsley.

Add the yoghurt to a bowl and using the back of a spoon create an indent, and tumble the buttery cauliflower in. Garnish with herbs and sumac