This is another ‘centre of the table’ or ‘mezze’ style dish made for sharing. Seasonally this is a winter salad which can be served warm or at room temperature. You can prepare this well in advance, just put all the elements together before serving. Cooking cauliflower on the fire with oil gives it a really unique flavour. I also roast off cauliflower in the oven which has the same nuances. This combination is really different and is always well received. It works well with any other dish on the table, fish, meat, or as a vegetarian/vegan dish.
Ingredients (serves 4 or 6 if part of a mezze meal)
1 small, or half a large cauliflower
20g roasted hazelnuts
1 small red onion
25ml red wine vinegar
1 tbsp capers
Salt and pepper
Cut the onion in half and slice it thinly. Mix the vinegar and the honey (or sugar) together. Put the cut onions into the same bowl and push the onions down with your fingers so they are covered with the vinegar.
Cut the cauliflower across the body of it as oppose to florets as seen in the photo. Half of it will hold together, the other half will break into small pieces, but it doesn’t matter.
Make sure the hazelnuts are roasted, quite often they are already roasted, if they have no crunch then pop them in a hot oven for 5-8 mins, don’t forget about them.
Chop the parsley.
Measure out the capers.
Put your griddle pan or frying pan on a high heat, or fire up the gas bbq. When hot turn down to medium heat. Toss the cauliflower in olive oil and put each large piece on the pan first, then after do whats left of the smaller pieces. Cook it well, you want some bite left in it but not too much. The cauliflower needs to almost burn a bit, crispy caramelized cauliflower is what you want. When it as all done cut the bigger pieces into bite size bits. Put into a mixing bowl with the capers, half the onion, salt and pepper and half the parsley.
Mix the ingredients in a bowl, taste, always taste everything, for seasoning. Lay onto a plate, then finish off the garnish with the rest of the onions and parsley.