Chef Yotam Ottolenghi can do no wrong. The Israeli-British chef, restaurant owner, and prolific bestselling cookbook author is a master of making whole, nourishing ingredients sing. His recipes are vibrant, fresh, and complex in flavor and texture -- yet still cozy and familiar-feeling. His latest cookbook, Ottolenghi SIMPLE, showcases his sophisticated style in a stripped down format specifically designed for busy people.
SIMPLE's title is actually an acronym, which breaks down the kind of culinary experience you can expect to find within its pages: S - short on time. I - ingredients: 10 or fewer. M - make ahead. P - pantry lead. L - Lazy day dishes. E - easier than you think.
The recipe we're sharing just below is one of many we've dogeared in the book to make this fall. Crafted almost entirely out of fresh veggies and flavorful herbs, this seasonal dish is healthy but quick to pull together, and 100% crave-worthy. Here's Ottolenghi with notes...
It was a little moment of revelation, I remember, when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but worked so well combined. This is lovely as it is, served as part of a spread or spooned alongside some roast chicken or lamb. Don’t throw away the leaves of the cauliflower here. They’re delicious to eat, roasted and crisp, or grated raw as you would the rest of the cauliflower. If you want to get ahead, roast the cauliflower up to four to six hours in advance. Keep at room temperature and then combine with the remaining ingredients when ready to serve. [olists num=1]
Discover more gorgeously seasonal recipes from Chef Ottolenghi here.
The post A Cauliflower, Pomegranate + Pistachio Salad From Ottolenghi’s Simple Cookbook appeared first on The Chalkboard.
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