Jersey Royals & Cauliflower Hash with Parsley and Pine Nuts |
|---|
Cauliflower
| 900 | g | cauliflower, roughly chopped to 1" | ||
| 2 | tablespoons | paprika | ||
| 2 | teaspoon | cumin | ||
| 3 | cloves | garlic, finely diced | ||
| 2 | tablespoons | olive oil |
Coat cauliflower with all ingredients and season with salt and pepper.
Bake in a 250˚C oven until cauliflower is soft and darkened around the exterior (15 mins).
Potatoes
| 4 | shallots, diced | |||
| 2 | leek, diced | |||
| 800 | g | Jersey Royals potato, 1cm cubed skin on | ||
| 2 | tablespoons | olive oil | ||
|
In a pan, heat olive oil over medium heat. Add shallots and leek and cook until shallots have softened (~4 mins).
Add Jersey Royals potato and season with salt and pepper. Increase the heat and fry potatoes until evenly browned (15 mins).
Remove cauliflower from oven and mix with Jersey Royals potato in the pan. Remove from heat and transfer to a bowl.
Topping
| 30 | g | pine nuts | ||
| 2 | tablespoons | red wine vinegar | ||
| 30 | g | parsley, finely chopped |
Add and combine all ingredients until evenly distributed. Serve.