WordPress is telling me it’s been 2 years since my last post.
It had to be cauliflower that brought me back to writing here. We buy it from a local farmer on Sunday mornings at the boot sale in Exeter where we moved almost 2 years ago.
It’s insolently fresh, sweet and wholesome.
We now have a proper garden and growing stuff ourselves too. This year I’ve planted tons of different herbs which is a good way trying all kinds of combinations. I’m particularly in love with small leaf oregano, as it adds a citrusy zing to all kinds of food. I’ve also planted 4 different types of thyme.
|| This recipe is super simple ||
Cooking time: 5-10 minutes
Preparation: 15 minutes
- 1 medium cauliflower
- 1 small garlic clove
- 3 branches of small leaf oregano
- fresh thyme
- 1 tbsp. mustard
- 2 tbsp. cider vinegar
- 3 tbsp. olive oil
Steam the cauli for less than 10 minutes keeping it crunchy enough. Run it under cold water.
Make a mustard vinaigrette: mix mustard with vinegar and then add the olive oil one spoonful at a time.
Chop the herbs, and garlic. Add good salt and pepper.