Cauliflower gets spiced up with tangy capers, crunchy almonds, and warming Moroccan spices.

Words: Extract from Keepers by Cherie Metcalfe  Photo: Melanie Jenkins

Cauliflower is admittedly not one of my favourite things. Everyone thinks it’s so cool and versatile and keto-friendly and whatnot, but let’s be honest: if you don’t throw a whole load of texture and flavour at it, it’s a particularly boring wee bugger.

Here, I think the char from the grill, the tang of the capers and the crunch of almonds, along with the Moroccan spices, turn this average veg into a spectacular side dish or salad that is a great stand-alone meal, but would go well with any meat dish as well.

Serves 6 as a side

INGREDIENTS

1 head cauliflower
3 tablespoons Moroccan spice paste
1 teaspoon rock salt (or use Pepper & Me Man Grind)
3 tablespoons oil
50 g (1¾ oz) sliced almonds
2 tablespoons capers
½ red onion, thinly sliced
mint leaves

Orange Yoghurt Dressing:
3 tablespoons plain unsweetened yoghurt
20 g (¾ oz) mint leaves
1 orange
salt, to season

Moroccan spice paste*:
1 teaspoon ground cumin
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1 tsp garlic
1 tsp ginger
1 tsp lemon juice
2 tbsp canola oil
*or use 3 tbsp Pepper & Me Mo’Rocckin Paste

METHOD

Remove the leaves and bottom of the stalk of the cauli, then slice into 2 cm (¾ in) thick steaks. Mix the Moroccan spice paste, rock salt and oil together, then liberally coat the cauliflower.

Preheat a grill pan or barbecue, then grill the cauliflower until nicely charred on the outside and starting to get tender in the middle. Don’t worry if it breaks up, it’s just easier to grill as steaks rather than florets. Let the cauli cool, then chop or break up the steaks into chunky florets.

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Extracted from Keepers by Cherie Metcalfe, published by Allen & Unwin NZ, RRP $45, photography by Melanie Jenkins.