Meatless Monday with Ottolenghi

Jan 2014

I recently received the newest Ottolenghi cookbook as a gift and it’s made me even more of a fan.  Chefs Yotam Ottolenghi and Sami Tamimi highlight the best of ingredients and combines them with a Meditterean twist. Flavors are always fresh and vibrant.   Of his three cookbooks, I think this one might be my favorite.

ottolenghi cookbook

I must admit, when it comes to cookbooks, I do judge a book by its cover.  I need pretty pictures when i’m in the kitchen or perusing a cookbook’s menus.  Beautifully photographed by Richard Learoyd, Ottolenghi is no exception. The photos draw you in and out of nowhere, I want to know all about sumac, za’tar and cooking with orange blossom water.  Sweet potato galettes, yes please!ottolenghi cookbook photography

ottolenghi cookbook fish blue

The first recipe I made was this delicious cauliflower and cumin fritter with lime yogurt sauce. I couldn’t decide whether they tasted more of India, or the Middle East, but either way, they were enjoyed as a main course for Meatless Monday.  I love when a recipe inspires you to think outside the box and devise other ways you can adapt the recipe.  This was one of those hits that was easy and made me think of other vegetables {think broccoli or carrots} to combine with different spice profiles into the basic fritter batter.

ottolenghi cauliflower cumin fritters yogurt lime sauce

People often ask me what is my initial inspiration for wanting to visit a country.  A book like this one has me salivating to visit London and tap  into the Ottolenghi restaurant scene.


  1. Michelle says:

    I am so with you on the photos of cookbooks. I love them. And these look amazing. And the cauliflower fritters? Yum!