December 12, 2011
Fat Radish Boys go to the Farmer’s Market
Rustle up some cauliflower at the farmer's market
Boys love a girl who can eat, and we all know there’s nothing sexier than a man who can cook. That’s why we’ve tapped two of the foodie world’s most talented studs, Ben Towill and Phill Winser of the Fat Radish—each week, they solve your culinary conundrums and address matters of the hungry heart, one recipe at a time.
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What should I get at the Farmer’s Market this time of year? What should I make?
So many thanks!
Jennifer, Brooklyn Heights, NY
One thing that has a bad reputation and sometimes a little overlooked is cauliflower—not the sexiest veggies in the world, but this salad is a pretty fun dish and can also be really beautiful if you can get your hands on all the different colored varieties. My top cauliflower tip: keep some of the leaves from the bottom as they are just as good.
Here’s what to make!
What you need:
1/2 cup yogurt (sheep’s milk works best)
Pinch of chili flakes
Pinch of curry powder
1/4 cup dried apricots
1/4 cup cilantro
How you’ll do it:
Place the cauliflower into salty boiling water and cook for two minutes (make sure they are still nice and crunchy). Strain water then toss cauliflower into a hot frying pan with olive oil, chili and curry powder and cook until golden brown. For the dressing, boil the dried apricots for 10 minutes, then strain and puree in a blender. Then, add the yogurt, lime zest and juice. To serve, place a pile of roasted cauliflower on a plate and spoon the dressing and throw the coriander over the top.