Let’s face it, days and days of 45C (113F) temperatures does not leave a lot of energy for cooking. It is days of cucumber sandwiches (albeit with French butter, Celtic sea salt and just-ground pepper), iced coffee and buckets of icecream.
If early mornings allow, slow cooking of cauliflower in oil and flavourings is essential preparation for the day, as is grilling of slices of large zucchini to be stuffed between bread with the same French butter, goat’s cheese and diced tomatoes. Eat with a cup of icy cold herbal tea.
The cauliflower slow cooked in oil can also be squished into sandwiches, with, say, a mild pesto, or a cold bechamel or capers and gentle lettuce. But better still, use it as a bowl of salad, bread and French butter on the side, an icy cold iced coffee, and olives or capers, goats cheese, haloumi or feta, and pinenuts or walnuts.
Cauliflower Slow Cooked in Olive Oil with Garlic, Lime and Spices
Source: the idea inspired by The Everlasting Meal
Prep time: 2 mins
Cooking time:30 mins or more
Serves: 4 – 5 people, depending how you use it
A head of cauliflower. This method is great for cauliflowers that are a bit past their prime. Use a whole head, or half a head and adjust quantities to your own taste.
6 Tblspns or so of good quality olive oil
grated rind of 1 – 2 limes or lemons
4 or 5 cloves of good quality garlic
2 dried red chillies
your favourite spice mix – use Garam Masala if you wish
Some chopped parsley (optional)
Take a heavy pot with a lid, le Crueset cookware is perfect. Add the oil and put on a very slow heat. Add the cauliflower cut into smallish florets, and the garlic (no need to peel) and toss in the oil. Add the grated lemon or lime peel, and then the dried chillies that you have broken in two.
Cover the pot and cook slowly, stirring every 10 minutes or so, until the cauliflower is almost cooked. Sprinkle over your spice mix and cook until the cauliflower is perfect.
Place the cauliflower into a serving dish or plate and sprinkle with salt and black pepper. Allow to cool. Sprinkle with chopped parsley if desired.
Use as the basis for hot day sandwiches, or as the basis for a simple hot day salad.