Serves: 8
INGREDIENTS
1 small cauliflower
4 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 tablespoon finely chopped thyme
1 red capsicum
sea salt and freshly ground pepper
Dressing
2 tablespoons lemon juice or white wine vinegar
2 cloves garlic, crushed
2 teaspoons Dijon mustard
⅓ cup olive oil
¼ cup packed mint
To serve
2 tablespoons capers
mint
METHOD
Preheat the oven to 200˚C.
Halve the cauliflower and cut out the stalk. Cut into large walnut-sized florets, separating through the natural joins. Combine the olive oil, spices and thyme in a large bowl and toss with the cauliflower, turning to coat well. Tip onto a lined baking tray and season with salt and pepper. Place the capsicum to one side of the tray. Roast for 15 minutes, turning the cauliflower every 5 minutes until golden and just cooked through but still with a bit of bite. Tip into a bowl and cool. When the capsicum is cool, peel then seed and cut into long strips.
Dressing: Put the dressing ingredients in a food processor and process until smooth. Season.
To serve: Toss the cauliflower and capsicum with the dressing and place in a shallow bowl. Scatter with the capers and garnish with extra mint.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.