Sunday, 2 September 2012

Cauliflower and Cashew Salad (with Pork Chop)

I can't remember where I picked up this recipe but it's one of my favourite ways of eating cauliflower. By being extremely careful not to overcook it, you can preserve its earthy, mealy flavour and freshen it with a spike of lemon juice and mustard. I love to pair it with soaked raisins for sweetness, toasted cashews for a sort of smokiness, and serve it with a freshly-grilled pork chop, only just done and dripping with hot juices. A dollop of mash is purely optional (as is the chop, for vegetarians).


  • Half a head of a large or a whole small cauliflower
  • A generous handful of raisins
  • A generous handful of cashews
  • juice of a lemon
  • 3 tbsp olive oil
  • 1 tsp dijon mustard
  • a small bunch of basil

Break the cauliflower into small florets and pop them in a steamer; steam for four minutes, then test every minute until just barely done, and remove from the heat immediately. They will continue to cook in their own heat. Soak the raisins in a little hot water. Toast the cashews over a low heat until brittle and crunchy. Combine the remaining ingredients and shake to form a dressing. Wash and tear the basil into a salad bowl. Drain the raisins and combine with everything else in the bowl; toss gently and serve while still warm.

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