Friday, October 16, 2009

Sunday Supper Picnic :: Cauliflower Relish

The Burrata Salad was a layering of burrata (more about that deliciousness coming soon) heirloom tomato, and a spicy cauliflower relish. Below is part one...the cauliflower relish. It is absolutely delicious. We packaged small jars of this for our guests to take home as favors...and were very happy to keep one jar for ourselves. It is wonderful over fish, in pasta or on toast with avocados.

All Food Styling + Photography by Karen Mordechai
Recipe Courtesy of Camille Becerra for Sunday Suppers

Cauliflower Relish
recipe makes about 3 cups of Relish (8-10 servings)

1 head cauliflower, cut into small florets
1/4 cup olive oil
4 Thai bird chilies
2 anchovies
2 cloves of garlic, diced fine
8 sprigs of thyme
2 tsp of course ground peppercorns
1 red bell pepper, small dice
1 cup red onion, diced small
2 bay leaves
1/4 cup of white balsamic vinegar
1 tsp grated fresh ginger, a micro plane works best
fresh lemon juice and salt to taste

Blanch the cauliflower.
Saute whole chilies, garlic, anchovies in oil till the anchovies melt.
Add the thyme springs, peppercorns, bell pepper, red onion and bay leaves and saute till the onion cooks through.
Add the cauliflower and season mixture with salt.
Transfer mixture to a bowl and add white balsamic to the pan just used to make the cauliflower, reduce vinegar by half.
Once reduce add to the cauliflower along with the fresh ginger and lemon juice.
Adjust seasoning.
Allow to sit in refrigerator one day to allow all the flavors to bloom.


  1. Never would have thought to make this- it looks delicious!
    It has some interesting ingredients- especially chilis, anchovies and ginger. It will be great fun to try!

  2. sounds so interesting, different. I would think this keeps a while in the fridge?

  3. This was one of the best things about the picnic--getting to take home this little jar of pure deliciousness (actually, two jars, since my husband and I each took one)!

    The relish was fabulous on the burrata and tomato, as used during the Sunday Suppers picnic . . . but I can tell you that it's also very good with a couple of boiled eggs.

    Yes, it does keep for a long time in the fridge. Not sure how long exactly, since my attempts to ration it were mostly failures. It is now gone, so I'm thrilled to have the recipe as a great memory of my day with the great folks of Sunday Suppers, and a gift that will keep on giving, as I'll use it repeatedly in my kitchen, I'm sure.

    Thanks, Karen, Camille, and Co.

  4. You always have the most amazing pictures! It looks so yummy too! :)

  5. hehe, another fan of micro plane. I love this stuff.

  6. oh, this looks good - can I post to my blog? Hope all is well and we see each other soon