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Posts Tagged ‘Cauliflower’

Spiced Cauliflower Roast

We try to eat fairly light mid-week with an emphasis on veg and not too many carbs. It’s much easier in the summer when the nights are bright and we don’t crave comfort food the same way.

Today is the first Monday of June, it’s been grey and lashing with rain all day and it feels far from summery, but we live in hope. So there is loads going on in this roasted cauliflower dish – hot chilli, cooling yoghurt, sour pomegranate, fresh herbs and crispy chickpeas. Just what we needed.

Wine Suggestion: A great match is the mildly unfashionable, but very beloved by wine enthusiasts, Mosel Riesling. For simplicity the Dr Loosen Estate Riesling which balances a lighter body with a good depth and personality; light alcohol and body but a dancing, full flavour.

Spiced Cauliflower Roast – serves 4

  • 50g butter, softened at room temperature
  • 2 tsp chilli flakes
  • ½ tsp sumac
  • ½ tsp allspice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 cauliflower (about 1kg)
  • 2 x 400g tins chickpeas, drained and rinsed
  • small bunch of flat-leaf parsley, chopped
  • small bunch of coriander, chopped
  • small bunch of mint, chopped
  • 1 red onion, very finely chopped
  • 200g cherry tomatoes on the vine
  • 50g pine nuts, toasted
  • pomegranate molasses

FOR THE FETA DRESSING:

  • 100g good-quality feta
  • 100g Greek yoghurt
  • juice of ½ lemon

Heat the oven to 220C/200C fan/gas 7.

Beat the butter and spices with a wooden spoon in a small bowl.

Trim the outer leaves of the cauliflower and remove the very bottom of the root but not all of it as it will help hold it together. Bring a large pan of salty water to the boil. Cook the cauliflower for 3-4 minutes to soften slightly, then gently remove from the water and onto a baking tray.

Scatter the chickpeas around the cauliflower. Rub the cauliflower with the spiced butter, dot a little butter over the chickpeas and season everything. Roast in the oven for 35 minutes or until the cauliflower is completely tender and the chickpeas crispy.

Meanwhile, make the feta dressing by whisking the feta and yoghurt together in a large bowl until creamy. Add the lemon juice and whisk again, then season. Chill in the fridge until needed.

Remove the cauliflower and chickpeas from the oven and transfer the cauliflower onto a plate. Mix the remaining ingredients except the pomegranate molasses, with the warm chickpeas on the tray. Arrange the chickpeas on a platter and put the whole cauliflower on top. Spoon over the feta dressing and drizzle with a little pomegranate molasses to serve.

(Original recipe from BBCGoodFood)

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Turmeric Roasted Cauliflower with Dhal

A vegan dish for mid-week that is not only super-healthy but very tasty too.

Turmeric Roasted Cauliflower with Dhal – serves 4

FOR THE CAULIFLOWER:

  • 1 large cauliflower, sliced into 1cm steaks (or you can break into florets but don’t waste the stalk)
  • 1 tbsp olive oil
  • 1 tsp ground turmeric
  • 1 garlic clove, thinly sliced

FOR THE DHAL:

  • ½ tbsp coconut oil
  • 1 onion, diced
  • 1 red chilli, deseeded and finely diced
  • 1 tsp cumin seeds
  • 2 garlic cloves, crushed
  • 1 tbsp medium curry powder
  • 250g red lentils
  • 400ml tin light coconut milk
  • 400ml vegetable stock
  • generous handful of spinach leaves
  • 2 tbsp fresh coriander, chopped
  • juice of ½ a lemon
  • 2 tbsp flaked almonds, toasted

Preheat the oven to 200C/Fan 180C/Gas 6.

Put the cauliflower into a large roasting tin and sprinkle with the olive oil.

Roast the cauliflower for 15 minutes, then remove from the oven and scatter over the turmeric and garlic. Return to the oven for a further 15 minutes or until browned and tender.

Meanwhile, heat the coconut oil in a lidded saucepan and gently fry the onion and chilli for about 4 minutes.

Add the cumin, garlic and curry powder and cook for another couple of minutes before stirring in the lentils, coconut milk and stock. Bring to the boil then cover and simmer for 15 minutes or until the lentils are soft.

Add the spinach and stir until wilted. Stir in the coriander and season to taste.

Squeeze the lemon over the cauliflower and serve with the dhal and the toasted almonds.

(Original recipe from The Fast 800 by Michael Mosley, Short Books, 2019.)

 

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Mustardy Cauliflower Cheese

We love cauliflower cheese and are rarely tempted to tamper with the traditional dish of steamed cauliflower smothered in cheesy béchamel sauce and well-browned under the grill. We suspected we might be safe however in the hands of Yotam Ottolenghi. This version is spicy and has loads of flavours going on. We thought it would be great with roast chicken or lamb or something off the barbecue.

Yotam helpfully suggests that you can make this up to the point of baking and keep in the fridge for up to a day.

Mustardy Cauliflower Chicken – serves 4

  • 1 large cauliflower, broken into roughly 4cm florets
  • 30g unsalted butter
  • 1 small onion, finely diced
  • 1½ tsp cumin seeds
  • 1 tsp medium curry powder
  • 1 tsp mustard powder
  • 2 green chillies, deseeded and finely chopped
  • ¾ tsp black mustard seeds
  • 200ml double cream
  • 120g mature Cheddar, coarsely grated
  • 15g fresh white breadcrumbs
  • 5g parsley, finely chopped

Preheat the oven to 180C fan.

Steam the cauliflower for about 5 minutes or until starting to soften. Remove and set aside to cool a bit.

Put the butter into a 24cm round casserole dish and put over a medium heat. Sauté the onion for about 8 minutes or until golden. Add the cumin seeds, curry powder, mustard powder and chillies and cook for 4 minutes, stirring occasionally. Add the mustard seeds, cook for another minute, then pour in the cream. Add 100g of the Cheddar and ½ tsp of salt, then simmer for 2-3 minutes to thicken. Add the cauliflower, stir gently, and simmer for another minute before removing from the heat.

Mix the rest of the Cheddar with the breadcrumbs and parsley, then sprinkle over the cauliflower. Wipe the inside of the pan clean to stop the cream from burning and place in the oven. Bake for about 8 minutes or until the sauce is bubbling and the cauliflower is hot. Turn the grill to high and grill to brown the top for 4 minutes. Remove from the heat and allow to cook for 5 minutes before serving.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley & Esme Howarth, Ebury Press, 2018.)

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Cauliflower risotto

Using one of our favourite vegetables, that strangely we haven’t cooked for a while. Perfect comfort food for chilly evenings.

Wine Suggestion:  not as easy to suggest a wine as we thought given the conflicting flavours but we found that the Quinta Soalheiro Alvarinho Reserva a surprisingly good match. This combined a vibrant freshness with a layer of subtle oak, mineral nuttiness from the fine lees and a textured persistence that both balanced the food and didn’t overwhelm it. This wine continues to surprise with it’s quality and brilliance.

Cauliflower, leek & blue cheese risotto – serves 4

  • ½ a head of cauliflower, broken into florets
  • 25g butter
  • 2 leeks, cut into rings and washed thoroughly
  • 250g risotto rice
  • 1 litre hot chicken stock
  • 25g Parmesan cheese
  • 100g creamy blue cheese, e.g. Cashel blue or dolcelatte, broken into small chunks

Cook the cauliflower florets in boiling salted water until just tender, then drain well and set aside.

Melt the butter in a saucepan and cook the leeks over a low heat for about 10 minutes or until soft. Add the risotto rice and stir around until glistening with the butter. Now add the hot stock a ladleful at a time, stirring continuously until each has been absorbed before adding another. It should take about 25 minutes to add all of the liquid and by this time the rice should be cooked. A few minutes before the end, carefully stir in the cooked cauliflower and stir gently so you don’t break it up to much, then add the Parmesan and blue cheese.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2011.)

 

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We got the Indian vegetarian cookbook, Prashad, some time ago but haven’t used it much, something that needs to be remedied as the recipes are delicious. The balance of spices has a real depth but be careful with the asafetida as it can easily overwhelm the dish. We served this with a home-made dhal and naan breads from the Indian takeaway.

Pea & Cauliflower Curry – serves 4

  • 100ml sunflower oil
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • ½ tsp asafetida
  • 1 medium cauliflower, cut into small pieces
  • 1 tsp turmeric
  • 1 tbsp ground coriander
  • 1½ tsp salt
  • 1 tsp sugar
  • 400g frozen petits pois
  • 1 medium tomato, finely chopped
  • 1 large handful of fresh coriander, roughly chopped
  • 3-6 fresh green chillies, seeds in
  • 5cm root ginger, peeled and roughly chopped

Crush the chillies and ginger together with a pinch of salt in a pestle and mortar (or a blender) to make a fine masala paste.

Heat the oil in a large heavy-based frying pan over a medium heat, then add the cumin and mustard seeds. When the seeds start to pop, turn the heat to low and stir in the asafetida.

Add the cauliflower, then turn the heat back to medium and stir in the masala paste, turmeric, ground coriander, salt and sugar. Cover and leave to cook for 8-10 minutes, stirring every few minutes. Stir in the peas and tomato, cover the pan again and cook for another 3-5 minutes. Remove from the heat and sprinkle with the chopped coriander, then leave to rest, covered, for 5 minutes before serving.

(Original recipe from Prashad: Indian Vegetarian Cooking by Kaushy Patel, Saltyard Books, 2012.)

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Another on a light theme: in calories again not flavour.

Cauliflower & Potato Curry – to serve 4

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • large piece ginger, grated
  • 3 garlic cloves, finely chopped
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • tin chopped tomatoes, drained
  • ½ tsp sugar
  • 1 cauliflower, cut into florets
  • 2 potatoes, cut into chunks
  • 1 green chilli, halved lengthways
  • squeeze of lemon juice
  • handful coriander, roughly chopped, to serve
  • natural yogurt to serve

Heat the oil in a saucepan and cook the onion for about 10 minutes or until soft. Add the ginger, garlic, turmeric, cumin, and curry powder and cook for a further minute. Stir in the tomatoes and sugar. Add the cauliflower, potatoes, and split chilli along with some salt and pepper. Cover and cook gently for about half an hour or more, stirring occasionally until the vegetables are tender. You can add a drop of water if you need to but this is a dry curry.

When the vegetables are soft, add a squeeze of lemon juice and scatter with coriander. Serve with natural yogurt.

(Original recipe from BBC Good Food)

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This salad from ‘Ottolenghi: the cookbook’ has just a few fresh ingredients and tastes fantastic! Really good with some grilled meat off the barbecue.

Chargrilled cauliflower with tomatoes, dill and capers – to serve 2-4

  • 2 tbsp capers, drained and roughly chopped
  • 1 tbsp wholegrain mustard
  • 2 garlic cloves, crushed
  • 2 tbsp cider vinegar
  • 120ml olive oil
  • 1 small cauliflower, divided into florets
  • 1 tbsp chopped dill
  • 50g baby spinach leaves
  • 20 cherry tomatoes, halved

You can make the dressing in a food processor or by hand (we used the processor). Mix together the capers, mustard, garlic, vinegar and some salt and pepper. Whisk vigorously or run the machine while adding half the oil in a slow trickle. You should get a thick, creamy dressing. Taste and adjust seasoning.

Add the cauliflower to a large pan of boiling salted water and simmer for just 3 minutes. Drain and run under a cold tap to stop it cooking further. Leave in the colander to dry well, then put it in a mixing bowl with the rest of the olive oil and some seasoning. Toss well.

Heat a ridged griddle pan over the highest possible heat and leave it for 5 minutes or until it is really hot. Grill the cauliflower in batches – don’t over-crowd the pan. Keep turning until they are nicely charred all over and transfer to a bowl. While the cauliflower is still hot, add the dressing, dill, spinach and tomatoes. Stir together, taste and adjust seasoning again.

Serve warm or at room temperature.

(Original recipe from Ottolenghi The Cookbook published by The Random House Group).

 

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