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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.