Cook'n with Class Provencal Recipes Side Dish Taste: Food & Drink

Super Sides: Cauliflower Salad with Cilantro Pesto

Name: Cauliflower Salad with Cilantro Pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 head Cauliflower; 1 bunch Cilantro; 4 tbsp olive oil; 2 Fresh Chilis; 100 grams (3.5 oz) Pine nuts; 2 Limes or Lemons (or both); 1 small bunch Fresh Mint; 2 cups Plain Greek Yogourt; Salt and Pepper; 1 Preserved Lemon; 2 tbsp Fresh Ginger (grated); 2 Scallions; 2 Garlic Cloves (crushed)

Cookn with Class Uzes — November 21, 2018

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Cauliflower used to be the vegetable passed over for broccoli. Then kale had its time in the spotlight, and Brussel sprouts appeared on every menu. Now, this white-fleshed cruciferous vegetable is currently considered a “super-food.” But, at Cook’n with Class we are not concerned about culinary superstars rather easy to follow recipes with delicious results. Try this side dish of Cauliflower Salad with Cilantro Pesto with your Thanksgiving turkey or Christmas spread.

Cauliflower Salad with Cilantro Pesto

The bright flavours of cilantro, citrus and herbs make for a tasty pesto dressing for the cauliflower. Enjoy this side dish with grilled meat or fish.

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Prep Time 15 mins

Cook Time 5 mins

Total Time 20 mins

Course Salad, Side Dish

Cuisine French

Servings people

Ingredients

1 head Cauliflower
1 bunch Cilantro
4 tbsp olive oil
2 Fresh Chilis
100 grams (3.5 oz) Pine nuts
2 Limes or Lemons or both
1 small bunch Fresh Mint
2 cups Plain Greek Yogourt
Salt and Pepper
1 Preserved Lemon
2 tbsp Fresh Ginger grated
2 Scallions
2 Garlic Cloves crushed

Instructions

Cut the cauliflower to have large pieces, boil for 3 minutes in salted water.
Remove and let cool down on paper towel.
In a blender, blend cilantro, 2 tbsps olive oil, 2 tbsp, lime and/or lemon juice, 1/2 of the pine nuts, cold water, salt, and pepper. Reserve.
Peel, cut and chop scallions, ginger, and garlic mix with yogurt.
Chop mint and chili pepper, add to the yogurt mixture, add the cilantro pesto. Reserve.
Heat 4 tbsp olive oil, and brown the cauliflower in it, remove, let cool down and mix with dressing.
Toast the other 1/2 of the pine nuts in some olive oil and sprinkle on top of the cauliflower.
Serve at room temperature.

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Tags:Cauliflower,Pesto,Pine Nuts,Salads

Cookn with Class Uzes

Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/7-night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

A new addition to the Cook'n with Class repertoire are a wide range of options for online cooking classes for those of us who can’t make it to France but are still looking for an authentic French experience.