- 1 medium/large cauliflower
- 2 cans chickpeas
- 1 - 2 lemons (depending on size of lemons and your tastebuds)
- Olive oil, lots. (No, more than that.)
- Coriander - either a whole jar of Bart's paste or a lot of fresh coriander leaf, chopped.
- Crusty white rolls.
- Butter, lots. (No, more than that.)
Working for three months in Portugal a few years ago made us realise how much we used recipe books – because we didn’t take any with us. We did an email out to friends for any favourite recipes and this was the first thing we made (thanks Naomi). I still make it about once a fortnight.
It’s so simple – a real more-than-the-sum-of-its-parts recipe.
I took the obligatory ingredients photo…
then thought, there’s something missing…aha!
Rinse the chickpeas, put in a pan with water and set to warm over a low heat.
Break the cauliflower into medium and small florets, and steam for 8 – 10 minutes:
If you’re using fresh coriander, chop a bunch of it finely.
Chop the lemons and juice them.
When the cauliflower is done, drain the pan and turn off the heat. Put the cauliflower back into the pan, drizzle with olive oil.
Drain the chickpeas, add to the cauliflower.
Add the lemon juice and chopped coriander/coriander paste.
Add more olive oil. Stir it all round so the cauliflower breaks up a bit more.
That’s it. Remember how much coriander, lemon juice and olive oil you’ve used, and adjust next time as necessary.
This garlic bread is inspired the way they used to make it in the cafe at Arnolfini in Bristol, back “in the day”. I use 1 and a half rolls per person, 1 clove of garlic per roll, and a big spread of butter per half roll.
Preheat the grill.
Crush the garlic and mix with the butter. No, probably best to use a bit more butter than that.
Tear the rolls in half (don’t cut them) so they’re uneven.
Spread with the garlic butter. I say spread, I mean smother.
Put under the grill – watch them carefully. (I usually put them under the grill quite late – once I’m already mixing the cauliflower and chickpeas together).
Serve with a nice Portuguese red, preferably an Alentejo.