- 1 cauliflower
- 2 onions
- 1 garlic clove
- A thumb of turmeric
- 50g dried dates
- ½-1 tsp harissa paste
- 50g baby leaf spinach
- 75g bulgar wheat
- 1 lemon
- ½ x 120g feta
- 3 tsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml boiling water
- Large frying pan
- Large pan with lid
- Measuring jug
- 1.
Trim the base off the cauliflower and peel off the leaves (save these for later). Slice the cauliflower into bite-sized florets. Chop the stalk to match. Pour 2 tsp olive oil into a large frying pan and warm to a medium-high heat. Add the cauliflower and a pinch of salt and pepper. Fry for 12-15 mins, stirring occasionally, till tender. When golden brown and tender, set aside.
- 2.
Meanwhile, peel and thinly slice the onions. Thinly shred the cauliflower leaves. Peel and thinly slice the garlic. Peel and grate the turmeric (see our tip about preparing fresh turmeric). Roughly chop the dates. Fill and boil the kettle.
- 3.
Pour 1 tsp olive oil into a large pan and warm to a medium heat. Slide in the onions and cauliflower leaves. Add the garlic, turmeric and 1/2-1 tsp harissa paste (harissa is very hot, so use as much or little as you prefer). Add a pinch of salt and pepper and fry for 5 mins, stirring occasionally, till softened.
- 4.
Stir the baby leaf spinach into the pan to just wilt it. Add the chopped dates and the bulgar wheat. Pour in 150ml boiling water and stir well. Cover the pan with a lid or baking tray and remove from the heat. Set aside for 12-15 mins, till the bulgar wheat has soaked up all of the water.
- 5.
Fluff up the bulgar with a fork. Grate in the lemon zest and squeeze in the juice. Taste and add more salt or pepper if needed. Fold through the fried cauliflower and divide the pilaf between a couple of plates. Top with half the pack of feta to serve.
- Tip
Mellow Yellow
Turmeric has a habit of sharing its lovely golden hue, so if you’d prefer to keep your kitchen stain-free, grate fresh turmeric onto a plate or glass board, and wear gloves and an apron to protect your fingers and clothes. - Tip
Things are betta with feta
Your extra feta can be wrapped up and kept in the fridge for a couple of days. You can use it to make a quick Greek salad by tossing it with diced cucumber, tomato and red onion, a handful of black olives, a splash of olive oil and a pinch of dried oregano.