2 Tbs extra virgin olive oil
1 brown onion, diced
300 ml pure cream (45% fat)
500 g cauliflower, trimmed and cut into small florets
1 1/2 cups (240 g) green peas
50 g blanched almonds
Vegetable oil, for deep-frying
Large handful of pea
Tendrils (optional)
Oregano salt:
1/4 tsp dried oregano
1/4 tsp salt flakes
1/4 tsp caster sugar
Lemon dressing:
1 Tbs lemon juice
2 1/2 Tbs extra virgin olive oil
Heat the olive oil in a frying pan over medium heat, add the onion and cook until translucent. Add the cream and half the cauliflower and simmer over low heat for 10–12 minutes or until tender, stirring frequently to avoid any colouration. Strain, reserving the cooking liquid. Transfer the cauliflower and onion to a blender and blend to a smooth puree, adding a little of the reserved cooking liquid as required.
Bring a small saucepan of water to the boil and cook the peas and then refresh in iced water. Drain.
Preheat the oven to 160°C (fan-forced).
To make the oregano salt, combine the dried oregano, salt and sugar in a small bowl.
Toast the almonds in the oven for 10 minutes or until golden, then roughly chop and season with a little oregano salt.
To make the lemon dressing, whisk together the lemon juice and olive oil. Season to taste with oregano salt.
Heat the oil for deep-frying in a deep-fryer to 180°C (or in a heavy-based pan until a cube of bread browns in 15 seconds). Add the remaining cauliflower florets and deep-fry until golden. Remove with a slotted spoon to drain on paper towel. Season with oregano salt.
In a mixing bowl, combine the peas, cauliflower florets, almonds and dressing.
Spoon the cauliflower puree onto a serving place, top with the mixed salad and garnish with young pea tendrils (if using). Serve cold.
Photo Credits: Recipes from the book Greek by George Calombaris, with photography by Earl Carter, published by Lantern, rrp $59.99.
