Our tested Charred Cauliflower Bowl: spiced, generous, and balanced with pomegranate and mint. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sumac and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
The kind of Middle Eastern plate you make on repeat. tahini and lemon, a proper sear, and a...
Middle Eastern This Middle Eastern Chowder leans on tahini and lemon to do the heavy lifting. We char the...
Middle Eastern
Members
A spiced take on Lentil Dip, built on pomegranate and mint and finished the way we like it....
Middle Eastern Our tested Stir-Fried Pork Tart: golden, generous, and balanced with cumin and coriander....