LATE TOMATOES, GREEN BEANS AND CAULIFLOWER

Trying to figure out whether this should be a salad or a side dish?  This dish is a crossover from summer to autumn.  I was given a fantastic organic golden cauliflower from the market and was thinking of how to keep it still fresh and light to go along with our delightful weather.

Preparation time - 25 minutes

Cooking time - 30 minutes

Skill - moderate

Serves 4-6

Ingredients

900g cauliflower florets

500g tomatoes

250g green beans, top and tailed

3 Tbsp olive oil

1 bay leaf (fresh is possible)

2 cardamom pods, lightly crushed

½ tsp fennel seeds, lightly crushed

1 medium onion, sliced thinly 

1 cm fresh ginger, finely sliced 

2 cloves garlic, thinly sliced

1 red chili, sliced

½ tsp ground cumin

½ tsp ground coriander

1 Tbsp fresh dill, chopped

Method

Preheat the oven 190C

Put a small saucepan of lightly salted water onto boil.

Toss the cauliflower in 1 tablespoon of oil, season with salt. Bake for 10-15 minutes or until the cauliflower is tender and has become golden. Remove

Remove the eye from the tomato and put a little incision through the skin on the top. Pour over enough boiling water to submerge the tomatoes.  Let sit for a couple of minutes. Drain and remove the skins. Roughly chop the tomatoes and set aside.

Add the remaining oil to a fry pan and add the bay leaf, cardamom pods and fennel seeds.  Lightly fry for a couple of minutes, add the onion, ginger, garlic, cumin, coriander and chilli.  Reduce the heat and cook for 10 minutes to sweeten the onion.

Blanch the beans in the boiling water for 2 minutes, refresh under cold running water, drain.

Add the tomatoes and stir through.  

Add the cauliflower and beans, season with salt and pepper.  Cook for 5 minutes, sprinkle over the dill and either serve immediately or can be enjoyed at room temperature.