Ingredients

1 large local cauliflower
500ml sheeps yoghurt
Local rapeseed oil
1 bunch fresh coriander

For the Kimchi
2 fresh chillies
Seasalt
1 glove garlic
1 garlic glove size of ginger
6 scallions
1 teaspoon sugar

Introduction

I am delighted to play a small part in One Planet Plate this year. For me it’s a perfect opportunity to highlight a growing worldwide problem that’s very close to my heart.

Method

Cauliflower Kimchi is a great and simple way to use cauliflower leaves. Pick the small leaves and slice the large (removing the root) until all the same size. Sprinkle with seasalt and cover with water, leave to stand for 2 hours. Drain the leaves and wash well under running water, squeeze dry to remove any excess. Chop the chillies, garlic and ginger and mix together into a paste. Using gloves rub the paste over the leaves until all covered and place into a flip top jar. Press well down into the jar and seal. Leave at room temperature for 4 days, place in the fridge. It will keep here for a month

Making the labneh. Using local sheep’s yoghurt, strain through muslin over a container or bowl so that you can keep the whey. I usually leave for at least 4-5 hours so to get the right consistency. If you like it thicker then leave longer. When strained whisk in 3-4 teaspoons of rapeseed oil.

With the head of the cauliflower cut of the sides so that it is a square shape, and then cut the square into four ‘steaks’. Rub with rapeseed oil and season with sea salt and black pepper. Gather the off cuts from the cauliflower head and place into a blender. Blend until it is a couscous like consistency. Heat a chargrill or skillet until hot ( better if you have a BBQ) and place the cauliflower steaks onto it, cook for 3-4 mins on each side or until cooked. Get a nice colour on it that will add to the flavour

For the ‘couscous’ heat a pan and pour in enough whey (left over from the sheep’s yoghurt) to cover the bottom of the pan put in the couscous and season with sea salt, black pepper and cook until fluffy. When ready add chopped coriander. To plate very simply spread the labneh across the centre of the plate , then spoon over some couscous, place the  steak on top, then depending on how much you like put at least a dessert spoon of kimchi on top. Enjoy!

Food Space

Celebrates local
Celebrates local
Features more veg
Features more veg