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Cauliflower skordalia with smoked almonds and pickled cauliflower

"This is my own twist on skordalia," says Calombaris. "My family in Greece wouldn't recognise this as skordalia without all the garlic, but almonds are traditional and I think the idea of cauliflower fits in with a southern Mediterranean tradition."

You'll need

60 ml (¼ cup) olive oil 400 gm cauliflower (about ½ small cauliflower), thinly sliced 1 golden shallot, thinly sliced 1 garlic clove, finely chopped 150 ml milk 4 thyme sprigs 1 fresh bay leaf 40 gm smoked almonds To serve: char-grilled pita bread   Pickled cauliflower 50 ml white wine vinegar 50 gm caster sugar 1 tsp ground turmeric 2 cloves 1 star anise 100 gm cauliflower, cut into small florets


  • 01
  • For pickled cauliflower, stir all ingredients, except cauliflower, and 50ml water in a small saucepan over medium-high heat to dissolve sugar. Season to taste, add cauliflower, stir to combine and cool to room temperature (20-30 minutes).
  • 02
  • Heat oil in a saucepan over medium heat, then add sliced cauliflower, shallot and garlic. Stir occasionally until tender (8-10 minutes) and season to taste. Add milk and herbs, cover, reduce heat to low and cook until cauliflower is very tender (15-20 minutes). Purée in a food processor until very smooth. Top with pickled cauliflower and smoked almonds and serve warm or at room temperature with char-grilled pita bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2012 Gentilini Robola Cephalonia.

Featured in

Aug 2013

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