This recipe for Fennel & Chili Cauliflower salad comes from Evangelia of Daphnis & Chloe Herbs! Serve this vegetarian recipe hot, as a side dish or as an entrée. Serves 4.
@daphnisandchloe.herbs
Ingredients:
The head of one large cauliflower
1 large onion, roughly grated
50gr pine nuts
50gr black raisins
1 small spoon fennel seeds
1 spoon smoked chili flakes
200gr canned cherry tomatoes with their liquid, diced
1 large spoon tomato paste
60ml olive oil
Sprinkle salt & freshly ground pepper
Directions:
Soak the raisins in a cup with 40ml water.
Immerge the cauliflower in boiling, salted water for 3-4 minutes, strain and let cool for 5 minutes.
In a large pan, sauté the onions, pine nuts and cauliflower with the olive oil.
Add the cherry tomatoes, the tomato paste, fennel seeds, chili flakes, salt, pepper and the raisins with their liquid. Sauté for another 2 minutes stirring carefully with a wooden spoon.
Lower the heat, add 200ml water, cover the pan and cook for 10 minutes, till the cauliflower is ready but not overcooked.
Let cool for 10 minutes, and then serve the delicious fennel and chili cauliflower salad.
