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Easy

Cauliflower Pistache

Cauliflower Pistache

Cauliflower Pistache

  • Cooking time10 minutes
  • Preparation time15 minutes
  • Servings10 portions
recipe image Cauliflower Pistache
Very low
Very Low
For the cauliflower
For the green mole
  • 3 whole clove
  • 1 onion
  • 2 jalapeno chiilli
  • 2 mexican chilli
  • 300 g fresh tomatillo chopped
  • 300 ml water
  • 250 g pistachios roasted
  • 30 g coriander leaves
  • 30 g spinach
For the preserved lemon
  • 500 g lemons
  • 20 g salt
  • 500 ml water
For the pickled red onion
  • red onions
  • Japanese rice vinegar
For plating
  • pistachios crumbled
  • coriander leaves
  1. For the cauliflower: Take the leaves off the cauliflower without cutting into the actual cauliflower (leave the stem). Deep fry the whole cauliflower until golden brown (use a large pot as it will foam-up). Portion into 10 portions
  2. For the green mole: Roast chopped garlic and onions. Add sliced chillies and cook until soft. Add chopped tomatillos and cook until soft. Add water and pistachios. Cook for about five minutes. Blend with the coriander and spinach. Sieve. Store in fridge.
  3. For the preserved lemon: Rinse and clean the lemons. Incise each lemon four times without completely cutting through. Rub with salt. Add room temperature water. Allow to ferment for 3 weeks
  4. For the pickled red onion: Clean and slice the red onion as thin as possible. Vacuum with a little rice vinegar
  5. Plating: Grind pistachios. Heat sauce gently and add on a warm plate. Heat the cauliflower, sprinkle with pistachios and place on top of the sauce. Garnish with pickled red onion, preserved lemon and coriander
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