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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Roast cauliflower with almonds, Israeli couscous and za’atar


"We use za'atar at the restaurant occasionally, and in a dish with cauliflower and smoked egg yolk it's particularly good," says Greeno. "This is a more home-friendly version - make sure you get some crusty bread to mop up the oil-spice mix."

You'll need

70 ml olive oil 150 gm Israeli couscous 1 small cauliflower, cut into 4 pieces through the stem 40 gm butter, coarsely chopped 2 tbsp za’atar 100 gm raw almonds

Method

  • 01
  • Heat 1 tbsp oil in a saucepan over medium-high heat, add couscous and stir to toast and coat (1-2 minutes). Add 500ml water and a pinch of salt, bring to the boil, reduce heat to medium, cover and simmer until tender (8-10 minutes). Drain off any excess liquid and set aside.
  • 02
  • Meanwhile, heat remaining oil in a large frying pan over medium-high heat, add cauliflower and cook, turning occasionally, until golden brown (8-10 minutes). Add butter and za’atar, and cook, basting cauliflower with butter, until just tender (1-2 minutes). Add almonds and couscous, toss to combine, season to taste and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2014

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