“This is my own twist on skordalia,” says Calombaris. “My family in Greece wouldn’t recognise this as skordalia without all the garlic, but almonds are traditional and I think the idea of cauliflower fits in with a southern Mediterranean tradition.”
Ingredients
Pickled cauliflower
Method
Main
1.For pickled cauliflower, stir all ingredients, except cauliflower, and 50ml water in a small saucepan over medium-high heat to dissolve sugar. Season to taste, add cauliflower, stir to combine and cool to room temperature (20-30 minutes).
2.Heat oil in a saucepan over medium heat, then add sliced cauliflower, shallot and garlic. Stir occasionally until tender (8-10 minutes) and season to taste. Add milk and herbs, cover, reduce heat to low and cook until cauliflower is very tender (15-20 minutes). Purée in a food processor until very smooth. Top with pickled cauliflower and smoked almonds and serve warm or at room temperature with char-grilled pita bread.
Drink Suggestion: 2012 Gentilini Robola Cephalonia. Drink suggestion by Andrew Phillpot
Notes
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