The Essential Ingredient

Winter may have come to an end, but this recipe is a treat for any season. The warmth of the spices are contrasted with the freshness of a variety of herbs, and the incredible zing of the pomegranate.

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Serves:  4 – 6

Ingredients:

160g white quinoa

500ml chicken or vegetable stock

1 cauliflower

2 Tbl olive oil

¼ cup slivered almonds, toasted

½ cup raisins, roughly chopped

½ bunch chives, finely chopped

1 bunch coriander, washed & shredded

½ bunch flat leaf parsley, washed & shredded

½ pomegranate

sea salt

black pepper, freshly ground

1 recipe Dressing (recipe follows)

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1.            Preheat an oven to 180˚C.

2.            Break the cauliflower into pieces & then finely slice the florets, including the stalk.    Toss the cauliflower in the olive oil & season with sea salt & freshly ground black pepper.   Spread evenly on to a baking tray.

3.            Place in the pre-heated oven & cook for approximately 20 – 25 minutes, stirring from time to time to ensure the cauliflower browns evenly.   When ready it should be golden brown on the edges & completely tender.   Allow to cool.

4.            Whilst the cauliflower is cooking, rinse the quinoa & place into a small saucepan with the stock.   (If you are using your own homemade stock, add a pinch of salt).

5.            Bring the pot up to the boil & then reduce to a simmer & cook gently until the quinoa is tender & the liquid has evaporated (approximately 15 minutes).   Allow the quinoa to cool first before proceeding to Step 6.

6.            In a large mixing bowl combine the cooked quinoa & the cauliflower.   Mix in the almonds, raisins, chopped herbs & pomegranate seeds.    When ready to serve, dress with the pomegranate molasses dressing & serve.

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For the dressing

1 Tbl pomegranate molasses

2 Tbl red wine vinegar

3 Tbl extra virgin olive oil

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1.              In a separate bowl combine the ingredients for the dressing, whisk well & season with sea salt & pepper to taste.

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About Cath Claringbold

Cath Claringbold is one of Australian’s best-loved chefs, known for her fresh and modern approach to Mediterranean, Moroccan and Middle Eastern cuisine, through her Good Weekend columns and restaurants including Mecca, Livebait and Mecca Bah.

Posted under Featured, The Essential Recipes.