The Kew Gardens Cookbook

Editor Jenny Linford · The Kew Gardens Cookbook

Recipe by Özlem Warren. During one of my culinary tours to Turkey, we had a Turkish cooking class at the Bizimev Hanimeli Restaurant, near the charming Sirince in the Aegean region. We made lightly battered, delicious cauliflower fritters as part of our class. Inspired by this dish, I created this version and tried baking cauliflower with beyaz peynir or feta, dill and onions in the oven. The result was a great success — baking brought out a sweetness in the cauliflower which balanced nicely with the sharp feta; a lovely dish, packed with flavour. Diced red pepper also works well in this dish. I serve this baked cauliflower with cacik yoghurt dip with cucumbers and shepherd's salad with sumac onions. It can be served hot or at room temperature with a grilled main course and lemon wedges on the side.