Cauliflower, pickles and rice salad with creamy herb sauce

Name: Cauliflower, pickles and rice salad with creamy herb sauce recipe
Yield: 4
Ingredients: 1 large head of cauliflower, chopped into florets; 80.00 ml extra virgin olive oil; 400g jasmine rice; 1 tsp ground turmeric; 100g almond; 2 tsp cumin seeds; 125ml pickle; 85g olive; 3-4 radishes, finely chopped; 80g dill pickles, finely chopped; 3-4 handfuls of mixed leafy herbs, roughly chopped; 2 long green shallots, roughly chopped; Large bunch of mixed leafy herbs; 40.00 ml tahini; 1-2 garlic cloves, peeled; Juice of 1 lemon; 1 long green chilli (optional)

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P70 Cauliflower, pickles and rice salad with creamy herb sauce

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by Clare Scrine

CLARE SCRINE, FOOD WRITER

Dec 30, 2022

"This hearty salad is vibrant both to look at and to eat. Pickle juice makes an unsuspectedly delicious and simple dressing and the various textures of the finely diced ingredients make this delightful to eat. The herby sauce on top is very flexible and a staple that I make all the time, especially when I find those enormous bunches of herbs for cheap at the markets. It’s a great way to preserve your herbs and add a delicious whack of green to heaps of different meals, so double the mix if you have herbs to use up. Use whatever herbs you have on hand, and save some for tossing through the salad."

1 large head of cauliflower, chopped into florets
2 tbs extra virgin olive oil
2 cups (400g) long-grain or jasmine rice
1 tsp ground turmeric
2/3 cup (100g) almonds, chopped
2 tsp cumin seeds
1/2 cup (125ml) pickle juice (from a pickle jar)
2/3 cup (85g) pitted olives, finely chopped
3-4 radishes, finely chopped
80g dill pickles, finely chopped
3-4 handfuls of mixed leafy herbs, roughly chopped

Creamy herb sauce

2 long green shallots, roughly chopped
Large bunch of mixed leafy herbs
2 tbs tahini
1-2 garlic cloves, peeled
Juice of 1 lemon
2 tbs extra virgin olive oil
1 long green chilli (optional)

Method

1.

Preheat the oven to 200°C fan-forced. Spread the cauliflower in a large baking dish, drizzle over the olive oil and sprinkle with salt and pepper. Roast for 30 minutes, turning the cauliflower halfway through cooking, or until well roasted, with some nice crispy bits. Remove from the oven and set aside.
2.

Meanwhile, rinse the rice well for a couple of minutes under cold running water to remove some of the starchiness. Transfer to a saucepan or rice cooker and add 3 cups (750ml) of water, the turmeric and a sprinkle of salt and pepper. Bring to the boil, then reduce the heat to a simmer and cook the rice for 12-15 minutes, until the water has evaporated and the rice is just cooked.
3.

As the rice cooks, prepare the creamy herb sauce by blending all the ingredients and 3 tbs of water until smooth. Taste the sauce and ensure you season it well - without enough salt it will taste very bland.
4.

In a small frying pan over low heat, toast the almonds and cumin seeds for 3-4 minutes, until browned. Alternatively, toast almonds and cumin seeds in the oven while the cauliflower roasts. Season with a little salt.
5.

Place warm rice in a large serving bowl, drizzle over the pickle juice and toss well to coat. Add the olives, radish, pickles, herbs and roasted cauliflower and gently stir to combine. Spoon over the herby sauce, and scatter with the toasted almonds and cumin seeds just before serving.