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Posts Tagged ‘Cauliflower’

Orecchiette with Broccoli, Cauliflower & Pecorino

We ate this as a main for 2 but it really is flavour-packed and would work really well in smaller portions as a starter.

Wine Suggestion: This strong combination of flavours pairs well with characterful, fuller bodied Italian whites like Verdicchio and one of our favourites, the Sartarelli Classico, was our match this evening.

Orecchiette with Broccoli, Cauliflower & Pecorino – serves 4 as a starter

  • a large handful of coarse breadcrumbs (we used panko)
  • 100g orecchiette
  • a bunch of long-stemmed broccoli, cut into 5cm lengths
  • 150g cauliflower florets
  • 4 cloves of garlic, finely chopped
  • 1 x 45g tin anchovies, drained
  • a large handful of flat-leaf parsley, roughly chopped
  • a large handful of shaved pecorino, to serve (we used Parmesan)

Spread the breadcrumbs out on a baking sheet and drizzle with olive oil. Bake in the oven at 200ºC for about 8 minutes or until crispy and golden. Leave to cool.

Cook the orecchiette in lots of salty water according to the timing on the pack.

Bring another large pan of salty water to the pan, then blanch the broccoli, followed by the cauliflower, for 2-3 minutes or until tender. Scoop out of the water with a slotted spoon and set aside.

Heat  150ml of extra virgin olive oil in a frying pan over a medium heat, then add garlic and cook gently for 5 minutes or until golden. Add the broccoli and cauliflower and toss to combine. Add the breadcrumbs, anchovies and drained orecchiette and heat through, you can add another splash of oil if needed to keep it moist.

Season to taste with salt, then serve with the parsley and pecorino on top.

(Original recipe from Maggies’ Kitchen by Maggie Beer, Lantern, 2008.)

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Cauliflower Cheese

I don’t remember not knowing how to make this, and therefore presume that everyone else does too. Here’s the recipe in case you don’t have it in your head. Sorry about the imperial measurements but that’s how my Mum taught me.

Jules’ Cauliflower Cheese – serves 4-6

  • 1 head of cauliflower, cut into florets
  • 2 oz butter
  • 2 oz flour
  • 1 pint of full cream milk
  • 3 large handfuls of grated mature cheddar cheese

Steam the cauliflower until tender when pierced with a sharp knife. Start checking after 5 minutes and be careful not to overcook.

Meanwhile, melt the butter in a medium-sized saucepan. Add the flour and stir for a minute or two over a medium heat.

Start gradually adding the milk, just a splash at a time at first, and stir continuously. Add some more milk every time it has been absorbed. Careful not to rush this or the sauce can turn lumpy.

When all of the milk is in the sauce, it is important to continue to stir until the sauce has thickened and comes to the boil. Take the pan off the heat and stir in 2 large handfuls of grated cheese and some salt and freshly ground white pepper.

When the cauliflower is tender, drain it and return to the pan to steam dry, then tip into an ovenproof dish.

Pour the sauce over the cauliflower and top with the remaining cheddar cheese.

Put the dish under a hot grill for about 5 minutes or until bubbling and golden brown on the top.

 

 

 

 

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Pasta with Cauliflower, Anchovies, Saffron, Pine Nuts & Raisins

We halved this recipe and made it for 2 with a tiny but perfect, new-season cauliflower. You might have everything else in the cupboard already.

Wine Suggestion: Keep it Italian, given the origin of the dish, southern and white. Fiano, Greco, Falanghina … all good as long as the one you have isn’t too heavy. Our Macchialupa Falanghina was a delightful choice.

Pasta with cauliflower, anchovies, saffron, pine nuts & raisins (Pasta chi vrocculi arriminati) – serves 4

  • 1 head of cauliflower, about 1 kg, cut into florets
  • 1 small onion, thinly sliced
  • 50g raisins, softened in a little hot water
  • 6 tbsp of good olive oil
  • a pinch of red chilli flakes
  • 6 anchovy fillets in oil (we like Ortiz)
  • 50g pine nuts
  • a pinch of saffron
  • 500g dried pasta e.g. bucatini, casarecce or penne

Bring a large pan of water to the boil and season well with salt. Add the cauliflower and cook until tender, about 6 minutes but do check as you don’t want to overcook it.

Warm the olive oil in a large, deep frying pan over a low heat. Add the onion and fry gently until soft, then add the chilli and anchovies. Keep frying until the anchovies have dissolved.

Lift the cauliflower from the water with a slotted spoon and add to the onion pan, stir and cook for another couple of minutes to let the flavours combine.

Drain the raisins, squeeze out any excess water, and add to the pan with the pine nuts and saffron. Taste and season with salt if needed, then remove from the heat.

Bring the cauliflower-cooking water back to the boil and use it to cook the pasta until al dente. Lift the pasta out with a slotted spoon and add to the frying pan. Return the cauliflower and pasta pan to the heat and cook for another minute or two, then serve.

(Original recipe from Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy, Headline Home, 2017.)

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Ditali Pasta with Cauliflower, Saffron and Tomato Cream Sauce

We made this Sicilian pasta dish by Rick Stein on Valentine’s Day and it was lovely.

Wine Suggestion: this dish needs a rich white wine to match the cream and saffron and a vibrancy for the anchovies. We opened a Gulfi Carjcanti, a Sicilian white made from the local carricante grape. Complex and refreshing with apples, blossom and hints of sea breezes on the nose and vibrant, juicy and mineral on the palate.

Ditali pasta with cauliflower, saffron and tomato cream sauce – serves 4 (easily halved)

  • 25g anchovy fillets in olive oil, drained
  • 5 tbsp extra virgin olive oil
  • 50g fresh white breadcrumbs
  • 1 large cauliflower, broken into small florets (discard the core) – about 750g
  • 5 garlic cloves, finely chopped
  • 1 medium-hot red chilli, seeded and finely chopped or ½ tsp crushed dried chilli flakes
  • 3 tbsp sun-dried tomato paste
  • a large pinch of saffron strands
  • 450g ditali or other small tubular pasta
  • 5 plum tomatoes from a tin
  • 2 tbsp double cream
  • 2 tbsp chopped flat-leaf parsley
  • finely grated Parmesan, to serve

Melt the anchovies in a small frying pan over a lowish heat, then set aside.

Heat 1 tbsp of the olive oil in a large, deep frying pan, add the breadcrumbs and stir over a medium heat until golden and crispy. Season with salt and pepper, then tip onto a plate lined with kitchen paper.

Heat the remaining 4 tbsp of oil in the same pan, add the cauliflower and cook over a medium heat for about 5 minutes without colouring, until starting to soften. Add the garlic, chilli, season and cook for another minutes.

Mix the sun-dried tomato paste with 120ml of water and stir this into the cauliflower. Cover with a lid and cook over a low heat for 15 minutes or until just tender.

Meanwhile, pour 50ml of warm water over the saffron strands and leave to soak.

Bring a large saucepan of water to the boil and add lots of salt (Rick suggests 8 tsp – we just add a load). Cook the pasta according to the timings on the pack.

Add the saffron water, tomatoes and anchovies to the cauliflower and season. Increase the heat slightly and cook uncovered until the cauliflower is very soft. You might need to break it up a bit with a wooden spoon to help it along. When the cauliflower is completely soft add the cream and the parsley.

Drain the pasta and return to the pan. Add the cauliflower mixture and toss everything together well and spoon into warm bowls. Sprinkle with the breadcrumbs and cheese.

(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)

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Cauliflower & chestnut soup

Got chestnuts? We made this with a vac-pack we still had in the drawer from last Christmas. A really delicious soup and perfect for using a post- or pre-season chestnut surplus!

Cauliflower & Chestnut Soup – serves 4

  • ½ tbsp olive oil
  • 1 large onion, finely chopped
  • 1 large cauliflower, cut into florets
  • 250ml milk
  • 850ml vegetable stock
  • 150ml double cream
  • 200g pack vacuum-packed chestnuts, roughly chopped
  • 25g grated Parmesan, to serve

Heat the olive oil in a large saucepan, then add the onion and cook gently for 8 to 10 minutes or until softened. Add the cauliflower, milk and stock, then bring to a simmer and cook for 10 to 12 minutes or until the cauliflower is tender.

Add the cream, season well, and bring back to the boil. Remove from the heat and add the chestnuts, then blend with a hand blender until smooth. Season to taste and serve with shaved Parmesan, lots of black pepper and a drizzle of olive oil.

(Original recipe from BBC Good Food)

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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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To serve 8 people as a side dish.

2 heads cauliflower, cut into bite-size pieces

1 garlic bulb, split into cloves, unpeeled

6 bay leaves, stalks removed, finely chopped

4 tbsp olive oil

zest and juice of 1 lemon

  • Heat oven to 180C (gas 6). Toss the cauliflower, garlic, bay leaves, lemon and olive oil together in a big bowl and season generously.
  • Spread between a couple of baking trays and roast for 20 minutes, turning halfway, until al dente and caramelised.

Click here for the original recipe on BBC Good Food.

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