Hi everyone! I know it’s been a while since I last posted something here. Not because I haven’t been wanting too. I absolutely love to share my recipes, photos and stories. But the reality is that I am struggling right now to fit it all in my days. And I suppose I’ve also had a bit of a creative block.
You know the feeling that you have nothing to share. Nothing that would be fresh, original and new.
But then on our way home from my in-laws the other day we stopped at Mariebergs Gårdsbutik, a farm shop about 40 minutes drive from where we live. A favorite place of mine, unfortunately too far off to visit every week though.
And when I saw this fantastic organic produce I knew I had to photograph it. I knew I had to blog again. Because fresh, seasonal produce never cease to inspire me.
And as always when I find fresh and inspiring produce my head starts to spin and create new recipes. I knew I wanted to use the purple cauli as the main ingredient, but I also wanted to include the horseradish. After all they’re from the same family of vegetables (read this book to find out all about our most common veg and their families) and would make a wonderfully crunchy salad with fresh flavors.
Perhaps this is not for the kids if you spice it up with lots of horseradish. But do steam some cauliflower on the side for them and serve with olive oil/butter and a pinch of salt – my kids love it!
However, be careful when cooking the purple cauli – it turns pale blue in colour. Therefore it is in my opinion best eaten raw or steamed for 1 minute only to reduce colour loss. The texture is naturally more crunchy when steamed for such short time, but it’s a trade off. I steam white cauli for about 3 mins.
If you can’t find purple cauliflower, replace it with broccoli or use white cauli only.
And – I know it is hard to choose one (we love ’em all!) but which one is your favourite produce right now?
Happy cooking!
…
Printable recipe
…
A raw cauliflower salad with horseradish, dill and yoghurt dressing
serves 4-6
2 heads of fresh cauliflower, 1 purple and 1 white
1 small red onion, finely sliced
1 apple (preferably e.g. Discovery or Aroma or any acidic variety), peeled, cored and cubed
1 tbsp raw chia seeds
1 handful walnuts, pan toasted and roughly chopped
—
1 cup plain Skyr yoghurt (or a greek/turkish variety)
a large bunch of fresh dill, finely chopped
fresh horseradish, finely grated (amount to suit your tastebuds)
a squeeze of fresh lemon juice
1/2 tsp sea salt
freshly ground black pepper
1) Separate the cauliflower florets from the stalk and cut them into smaller pieces. (Keep the stalk for e.g. juicing or cooking later.) Combine the florets in a serving bowl together with onion, apple, chia seeds and walnuts (keep some for garnish).
2) Combine all ingredients for the yoghurt dressing in a small bowl.
3) Add the yoghurt dressing to the vegetables and use your hands to mix until everything is coated in yoghurt.
4) Sprinkle chia seeds, walnuts and dill on top and serve.
This is great as a side dish for oily fish (such as salmon or mackerel) or as a light lunch.
TIP! I used Skyr yoghurt for this recipe because I wanted to make it as high in proteins as possible. Skyr is an Icelandic yoghurt, high in proteins and very low in fat, that has become very popular in Scandinavia. You can replace it with any thick, natural (unsweetened) yoghurt though.
show hide 18 comments