http://www.theguardian.com/food/2020/aug/01/casa-do-frango-portuguese-recipes-falafel-grilled-cauliflower-piri-piri-chicken-past

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CHARGRILLED SPICY CAULIFLOWER WITH CORIANDER YOGHURT (PICTURED ABOVE) Prep Marinate 1 hr-plus Cook Serves 4 as a starter or side. 2-3 red chillies , stem, seeds and pith removed and discarded, flesh roughly chopped (20g net weight). 1 medium red pepper , stem, seeds and pith removed and discarded, flesh roughly chopped (120g net weight). 50ml olive or sunflower oil. 100g piquillo peppers from a jar , drained and roughly chopped. 1 tsp sea salt. 1 tsp sugar. ¾ tbsp sherry vinegar. 1 large cauliflower , trimmed and cut into quarters. 100g fresh coriander. 500g Greek yoghurt. 1 big pinch hot dry chilli flakes , or to taste. 20ml maple syrup. 50g pistachios , shelled and roughly chopped. 1½ tbsp picked flat-leaf parsley , roughly chopped Full story

3 days ago, 1 August

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