Anolon Academy


By Chef Adam D’Sylva

My grandmother used to grow cauliflowers and we’d use them in pasta sauce with garlic. It’s a very versatile vegetable – you can use it as a side dish; deep fried to serve with fish; fried, boiled, roasted or baked. I like the way the green Romanesco looks: lively and pretty.

Romanesco cauliflower salad with yoghurt

To serve six, cut a head of Romanesco cauliflower into pieces. Fry in hot vegetable oil until soft and brown. Drain well.

In a bowl, combine one cup of Indian-style yoghurt, the leaves picked from a bunch of mint, a sliced green banana chilli, ½ tsp garam masala powder, ¼ tsp dry mango powder and ¼ tsp fenugreek powder. Add sea salt flakes and mix well.

Add warm cauliflower, toss and serve immediately.