Cauli, Smokey Yoghurt, Tempered onions And Hot Honey

This is a great recipe if you have a few simple ingredients on hand, and you can choose to omit the unusual additions if you do not have it, but I do recommend the liquid smoke.

In this recipe I do feature a hot honey, which you can buy, or you can make, by slicing any fresh chillies and steeping them in any honey and stirring it everyday for a week.

You could use it same day also. It keeps for a long, long time.

Have this Cauli as a side to seared lamb steaks, or roast or fish.   

Ingredients:

 Cauli

• Half a Streamside cauliflower, sliced into large chunks + baby cauli leaves
• 30 m of olive oil
• 2g of flaky salt + pepper to taste

Yoghurt

• 200g of Greek yoghurt
• 10ml olive oil
• 3 drops of liquid smoke
• Pinch salt
• 15 g tahini
• 1 small teaspoon of Funegreek
• 10ml of lime juice

Tempered Onions

• 2 Red Streamside Onions
• 60 ml of olive oil
• 1 teaspoon of mustard seeds
• 1 teaspoon of fennel seeds
• 1/4 teaspoon of turmeric powder
• Hot honey and Streamside herbs to finish, coriander and celery greens.

Directions:

1.  Toss your sliced cauliflower in olive oil and salt and pepper in roast at 200°in an air fryer or oven for 15 minutes.
2. In a bowl mix the tahini and lime juice together first, then add your yoghurt, liquid smoke spices and olive oil and salt.
3. Slice your onions and fry them with some olive oil until they are starting to brown and then add your seeds.
4. Stir and fry for another 30 seconds then add the turmeric powder.
5. Take the onions off the heat.
6. Pour yoghurt on your plate.
7. Arrange your roasted cauliflower on top
8. Follow with your tempered onions and spices
9. Add the hot honey as much as you like,
10. Garnish with fresh herbs from stream side.