About Food – Cauliflower Satsivi
Satsivi (Georgian: საცივი) is a thick paste made from walnuts and served cold (‘Tsivi’ means ‘cold’ in Georgian). It is used in a variety of meat (usually chicken and turkey), fish and vegetable dishes. In this recipe we show how to make cauliflower satsivi.
Ingredients: 1 medium cauliflower, 3 white onions, 300 grams of walnuts, 4 cloves of garlic, 2 cloves, 1 quarter tsp of cinnamon, 1 tsp of dried blue fenugreek, 1 tsp of dried marigold, 1 tsp of dried coriander, 1 tsp dried hot red pepper, salt (amount dependent upon personal preference), 1 tbs of vinegar and 4 tbs of oil.
Preparation (walnut paste): In the traditional recipe, new walnuts are crushed and then the walnut oil extracted by hand. The extracted oil (usually about 2 tsp) is poured onto the dish before serving. This adds additional flavor. The process of extracting the oil is long and strenuous. We did this when preparing the dish but it is not absolutely essential and the process described below omits this step.
Grind the walnuts and garlic together (we used a meat grinder) and add to a mixing bowl. Crush the cloves and add to the bowl, together with 1 tsp of dried blue fenugreek, 1 tsp of dried marigold, 1 tsp of dried coriander, 1 quarter tsp of cinnamon, 1 tsp dried hot red pepper and salt.
The mixture will look like the picture below.
Add 1 tbs of vinegar and then gradually add boiled, cooled water, mixing as the water is added.
Keep adding a little water until the paste has a consistency like the one in the picture below. Leave for 2 hours.
Preparation (cauliflower and onions): Wash and separate the cauliflower. Boil in a deep pot for 10 minutes.
Slice the onions and add to a pan of oil. Fry on a medium heat until the onions brown.
Add the boiled cauliflower to the pan of fried onions. Fry for a further 5 minutes, stirring occasionally. Remove from heat.
Serving: Pour the walnut paste onto the cauliflower and onions and allow to cool for at least half an hour before serving. We garnished ours with pomegranate seeds.
Enjoy your Cauliflower Satsivi!