Summer 2022

Libby Silbermann’s Cauliflower and halloumi koftas on flatbreads with creamy herbed yoghurt, pickled red cabbage, mint, pomegranate molasses and seeds

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Cauliflower July



½ Cauliflower, cut into florets

½ Onion, diced and fried

2 Garlic cloves

1 tsp Ground cumin

1 tsp Ground coriander

½ tsp Ground cinnamon

1 tsp Smoked paprika

50g Halloumi

Handful of parsley

1 tin Chickpeas, drained and rinsed

50g Plain flour

Maldon Salt

Vegetable oil for frying


Olive oil for frying

275g Self-raising flour

½ tsp Baking powder

150g Natural yoghurt

1 tbsp Nigella seeds

Pickled red cabbage:

½ Small red cabbage, finely shredded

200ml Water, plus 2 tsp Maldon Salt

20g Caster sugar

1 tsp Mustard seeds

1 tsp Fennel seeds

½ tsp Black peppercorns

100ml Vinegar (apple cider or white wine)

2 Limes, juiced


150g Greek yoghurt, mixed with chopped dill and mint

Fresh mint leaves, picked

2 tbsp Pomegranate seeds

Pomegranate molasses, to drizzle


Cauliflower is a wonderfully versatile vegetable, which often gets overlooked in my opinion. It has a delicate earthiness to it which marries really well with fragrant spices. These koftas are packed full of flavour, and when piled up in a soft flatbread with the creamy herbed yoghurt, pickled red cabbage salad, zesty pomegranate and mint it’s a pretty exciting mouthful.

  1. Start by making your koftas – preheat the oven and then whack in the cauliflower florets drizzled with oil to roast. Once they are roasted, allow them to cool slightly before adding them to the food processor along with chickpeas, halloumi, parsley, coriander, cumin, paprika and cinnamon and a generous pinch of Maldon Salt. Season them well. Blitz until they form a rough paste.
  2. Shape the kofta mix into small balls and place onto a tray or plate in the fridge to firm up until you are ready to fry them.  
  3. To pickle the red cabbage – finely shred the cabbage and place in a large bowl. In small pan add the water, Maldon Salt, sugar, spices, vinegar and lime juice. Gently heat the pickle brine until the sugar and salt have dissolved. Pour this over the cabbage and then set aside. You can do this a day ahead and leave covered in the fridge. 
  4. Mix up the herbed yoghurt – yoghurt, mint, dill and Maldon salt. Set aside.
  5. Make the flatbreads – mix the self-raising flour, baking powder, yoghurt, 1 tsp salt and the nigella seeds to make a rough dough. Gently knead it to make it smooth. Break off small pieces and roll them on a lightly floured surface with a rolling pin. Heat a frying pan or griddle pan and fry off the flatbreads on each side until slightly charred in spots and cooked through. Brush them with oil and then wrap them in foil and keep warm in the oven while you make the rest.
  6. Heat 2cm high of vegetable oil in a high sided sauté pan. When the oil is hot, fry off the koftas until they are golden brown on all sides. Remove from the hot onto a try lined with kitchen roll to soak up any excess oil.
  7. Serve up! Take a warm flatbread and spread with the herbed yoghurt. Pile on some pickled red cabbage and then the koftas on top. Finish with some mint leaves, pomegranate seeds and a drizzle of pomegranate molasses.
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