Cauliflower Potato Cold Salad with Middle-Eastern Flavours
Summer is upon us. As usual, the desire to heat piping hot food has evaporated in the heat. Cold salads, smoothies, seasonal fruits and lots of yogurt are all that I'm craving for.
While I love to make (and eat) Tandoori Cauliflower where partly blanched florets are marinated in a onion-tomato-ginger-garlic-spices paste and baked off in oven for 20 minutes, even that is no incentive to turn on the oven in this kind of weather. So the plan took a turn from Tandoori to cold Middle Eastern Salad.
The bottle of Tahini and the spices like sumac, za'taar, dried mint were calling out to me and the idea of tossing just tender cauliflower and potatoes in a Middle Eastern dressing and spices was too appealing.
It's another quick recipe that doesn't need you slaving near the stove for anywhere more than 5-10 minutes.
Although I am a vegetarian, I think the same recipe can be followed using cooked or grilled chicken breasts to make a meal by itself, or combine the chicken with vegetables.
Cauliflower Potato Salad
Time taken- Under 20 minutes
Salad or Main Course
- In a large pan, bring two cups of water to boil with 1 tsp salt. Add the washed cauliflower florets and cubed potatoes to this. Cover and cook till just tender, around 7 minutes or so. Drain immediately until dry and keep chilled until dressing is ready.
- Mix all ingredients for dressing in a medium sized bowl. Reserve a few spoons of dressing to pour over the top in the end.
- Remove the vegetables from the fridge and toss well with tips of fingers in the dressing until coated well.
- Arrange on a platter. Top with pomegranate, mint leaves, sprinkle dried mint, sumac and za'taar over this.
- Refrigerate until serving time.
If you notice somewhat better pictures in this post, it is thanks to my new Canon EOS550D and the 50mm/1.8 lens. Any links for SLR newbies are welcome. This is my FIRST food shot with the new camera and it is therefore special to me :).