extra virgin olive oil Archives

Fish recipes

Salmon crudo

Beans recipes

Bruschetta with smashed peas

10 minutes

Cheese recipes

Cheat’s burrata and blood orange salad

Chicken breast

Chicken mayo salad

30 minutes

Beans recipes

20-minute kale-pesto beans

5 minutes

Braai recipes

Roosterkoek with smoked cod roe butter

20 minutes

Cabbage recipes

Cabbage-and-ham mac ‘n cheese

40 minutes

Cooking with

Snipped noodles in vodka sauce

Broccoli recipes

Broccoli-and-cheese toastie

20 minutes

Cheese recipes

Muffuletta pie

Coleslaw recipes

Kale slaw

20 minutes

Braised cauliflower with butter beans

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 T extra virgin olive oil
1 head cauliflower, cut into florets
4 shallots, peeled and cut into wedges
4 cloves garlic, thinly sliced
50 g butter
sea salt and freshly ground black pepper, to taste
1 t dried thyme
2 cups chicken or vegetable stock
1 x 400 g can butter beans, drained
12 anchovies
1 lemon, zested and juiced

Method

1. Heat the olive oil in a pan. Fry the cauliflower and shallots until slightly charred, then add the garlic and butter. Season and add the thyme, then the stock.

2. Simmer for 8–10 minutes, or until the cauliflower is tender. Add the butter beans and anchovies. Stir in the lemon juice. Serve in a bowl sprinkled with the lemon zest.

Find more cauliflower recipes here.

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Thalia Pillay

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Salmon crudo

Bruschetta with smashed peas

Cheat’s burrata and blood orange salad

Chicken mayo salad

20-minute kale-pesto beans

Roosterkoek with smoked cod roe butter

Cabbage-and-ham mac ‘n cheese

Snipped noodles in vodka sauce

Broccoli-and-cheese toastie

Muffuletta pie

Kale slaw

Braised cauliflower with butter beans

Braised cauliflower with butter beans

Ingredients

Method