Posts Tagged ‘Cauliflower’

From JamieOliver.com
Serves 4

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Ingredients

4 cloves of garlic
1 teaspoon smoked paprika
½ a small bunch of fresh thyme
olive oil
sea salt
freshly ground black pepper
1 lemon , zest and juice of
1 large cauliflower , (1kg) with outer leaves left on
4 tablespoons dry sherry
1 x 400 g tin of plum tomatoes
40 g flaked almonds
½ a bunch of fresh flat-leaf parsley
extra virgin olive oil

Preheat the oven to 180ºC/350ºF/gas 4.

Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves.

Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. Zest the lemon into a separate bowl and set aside.

Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.

Take the pan out of the oven, then pour in the plum tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.

Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.

Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with pilaff rice and steamed greens, or as part of a big spread.

 

 

 

Cheesy cauliflower pasta

Posted: March 27, 2016 by nietize in Bread, Pasta, Vegetarian
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From Bon Appetit

 

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Serves 2

On a sheet pan, drizzle a head of chopped cauliflower and six skin-on garlic cloves with some olive oil, salt, pepper, and red chili flakes. Roast at 425°, tossing occasionally, until the cauliflower is caramelized and crisp, about 30 minutes. Once cool, peel the roasted garlic cloves

In a large bowl, combine a cup of grated Parmesan, three tablespoons of butter, a pinch of salt, two tablespoons of toasted pine nuts, and a quarter-cup of toasted breadcrumbs. (Pro tip: Toast stale bread until lightly golden, then use a food processor to pulse into crumbs. Store in a large resuable plastic bag in the freezer and never not have breadcrumbs again.)

Meanwhile, bring a pot of salted water to a boil and cook a pound of short pasta (like cavatelli). Drain the pasta, reserving about a cup of the cooking liquid (I usually end up using around quarter-cup). Toss the hot pasta with the cauliflower, garlic cloves, Parmesan butter mixture, and enough pasta water to mix it all together. Garnish with a handful of torn parsley leaves.

Broccoli (and cauliflower) soup

Posted: July 24, 2015 by nietize in Baby Food, Soup
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From Gordon Ramsay’s Kitchen Nightmares
Ingredients

1 large or two medium broccoli clusters (as fresh as possible)
Salt (3 tsp.)
Ground Black Pepper (4-5 turns on the grind wheel)
Water
Olive Oil

Bring water to a boil in a large stock pot. Add a large pinch of salt (1 – 1 1/2 Tbsp.). Add broccoli and boil rapidly.

Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the stock pan from the stove burner. DO NOT POUR THE WATER OUT! Use a slotted spoon to add broccoli to a blender but be careful because it’s boiling hot! Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds.

Pour soup into shallow bowl. Drizzle lightly with olive oil and serve at once!

Anyone who thinks making soup is difficult should try this recipe

My modifications is (as always arising from the leftovers in my fridge) adding a grilled slice of ciabatta topped with pancetta and parmesan cheese to the soup.

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And to adapt this to the Spawn’s dietary requirements. I made a batch of the soup but without any seasoning. Instead I added some mild cheddar cheese to it. Apparently he likes it.

From Jamie’s Ministry of Food
Serves 4
Ingredients

1 medium fresh onion
2-3 green chillies (to your taste)
a thumb sized piece of fresh root ginger
a small bunch of fresh coriander
1/2 a cauliflower
500g potatoes
oil
knob of butter
1 tbsp black mustard seeds
1 tsp ground turmeric
1 level tsp ground cumin
2 tbsp desiccated coconut
sea salt and freshly ground black pepper
1 lemon

Directions

Preheat the oven to 220 c, 425 f, gas 7

1. Peel, halve and finely chop the onion. Finely slice your chillies. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks.

2. Discard the outer leaves of the cauliflower, break into florets and cut the thick middle stem into cubes. Peel the potatoes and cut them into 2cm cubes.

3. Put a large ovenproof pan on a medium to high heat and add a couple of lugs of oil and the butter.

4. Add the onion, chillies, ginger, coriander stalks, mustard seeds, turmeric and cumin and cook for 7 to 10 minutes until softened and golden.

5. Stir in the cauliflower, potatoes and coconut. Season with salt and pepper and add 400ml of water.

6. Bring to a boil, then turn down the heat and simmer with the lid on until the veg are cooked and soft.

7. Check the curry regularly to make sure it’s not drying out, and extra water if necessary.

8. Give it another stir, then put the pan into the preheated oven for another 20 minutes.

SERVE with fluffy rice, sprinkled with coriander leaves and with some lemon wedges to serve.

Had a lunch party with colleague and gf, and M. M cooked a huge pot of pork vindaloo and indian roasted vinegar chicken. My contribution was a aloo gobi as a vegetable dish to complement the meats. Turned out quite successful I must say, I can’t really remember what aloo gobi tasted like because I haven’t had indian for ages, but I think it was pretty close enough.

With M around, I eat a lot more spicy food as that’s the kind of stuff she cooks, and so I have quite a lot of indian spices around. Guess this means I will be cooking more of such stuff over the weeks!

Mackerel with warm cauliflower and caper salad

Posted: September 10, 2011 by nietize in Mackerel, Salad
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From BBC Good Food
Serves 2

Ingredients
300g cauliflower , cut into florets
1 lemon
4 tsp capers , rinsed
½ small bunch flat-leaf parsley , chopped
½ small bunch mint , chopped
2 tsp olive oil
1 small garlic clove , crushed
2 large or 4 small mackerel fillets

Heat the grill and bring a pan of water to the boil. Drop the cauliflower into the water, then cook for 4-5 mins until just tender. Zest and juice half the lemon, then mix with the capers, parsley, mint, olive oil and garlic in a salad bowl. When the cauliflower is cooked, drain, then stir into the herby dressing with some seasoning while still hot.

Put the mackerel on a baking tray, zest the remaining lemon half over it, season, then grill for a couple of mins on each side. Cut the lemon into wedges. Serve alongside the mackerel and cauliflower salad.

I have been eating smoked mackerel for the longest time, and I have never encountered fresh mackerel until Marks and Sparks started selling it. As you can see, I am quite hooked on it. I think my first encounter with it is when my mom grilled and served it as part of a Japanese meal.

Anyway, there’s nothing much you really need to do with the fish aside from grilling it with a bit of sea salt, black pepper and lemon. What matters is what comes with it, and I think this cauliflower salad is a pretty robust salad to go with it, especially with the capers.

Cauliflower risotto (risotto ai cavolfiori)

Posted: January 2, 2011 by nietize in Italian, Risotto
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From Jamie’s Italy
Ingredients

2 handfuls of stale bread, torn into pieces
1 small tin of anchovies, oil from tin reserved
3 small dried red chillies
extra virgin olive oil
1 cauliflower
1 x risotto bianco
a handful of chopped fresh parsley
sea salt and freshly ground black pepper
Parmesan cheese, for grating

Whiz the bread in a food processor with the anchovies, the oil from the tin and the chillies. Heat a frying pan with a splash of oil and fry the flavoured breadcrumbs, stirring and tossing constantly until golden brown.

Trim the coarse leaves off the cauliflower and cut out the stalk. Chop the nice inner part of the stalk finely. Start making your risotto bianco, adding the chopped cauliflower stalk to the pan with the onion and celery at Stage 1 (i.e. when you saute the onion and celery). Add the cauliflower florets to your pan of hot stock.

Continue to follow the basic risotto recipe, adding the stock bit by bit until the rice is half cooked. By now the cauliflower florets should be quite soft, so you can start to add them to the risotto with the stock, crushing them into the rice as you go. Continue until the rice is cooked and all the cauliflower has been added.

At Stage 4, when you add the butter and Parmesan, stir in the parsley, taste and season. Sprinkle with the anchovy pangrattato, grate some more Parmesan over the top and serve.

Cauliflower rarebit

Posted: August 7, 2010 by nietize in Bread, British, Eggs
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From Home Food
Serves 4

8 thick slices ciabatta
1 garlic clove
800g cauliflower, cut into small florets
120g grated gruyere cheese
120g grated cheddar cheese
1 tbsp dijon mustard
2 eggs beaten
2 tbsp beer
4 tbsp cream

Turn on the grill and toast the ciabatta. Cut the garlic clove in half and rub the cut slices over one side of each slice of ciabatta

Bring a saucepan of water to the boil and cook the cauliflower for about 5 minutes, or until it is tender when you prod it with a knife. Drain it very well.

Mix the cheeses, mustard, egg, beer and cream together. Put the toast on a baking tray and arrange some cauliflower on top of each piece. Divide the cheese mixture among the pieces of toast, making sure you coat all the cauliflower.

Put the rarebits under the grill and grill them until they are brown and bubbling.

From The Silver Spoon
Serves 4

Ingredients

1 bunch of spring onions
1 cauliflower, cut into florets
100g butter
Juice of 1/2 lemon, strained
1 kg monkfish fillets, thickly sliced
350ml dry white wine
3 tbsp double cream
1 tbsp fresh-leaf parsley, chopped
salt and pepper

Chop the white and green parts of the spring onions separately. Blanch the cauliflower in salted, boiling water for 5 minutes, then drain and refresh under cold running water. Melt half the butter in a pan, add the white parts of the spring onions and cook over a low heat, stirring occasionally, until softened. Add the cauliflower, lemon juice and the green parts of the spring onions and cook over a low heat for 10 minutes. Melt the remaining butter in another pan, add the fish and cook for 3 minutes on each side. Pour in the wine, cover and cook over a medium heat for about 15 minutes. Gently stir in the cream, season with salt and pepper and cook for a few minutes more until thickened. Transfer the fish to a warm serving dish, surround with the cauliflower and spring onions and sprinkle with the cooking juices and parsley

Being a scrooge, I chose to get cod instead of monkfish from Waitrose, I am kind of regretting that now since I think this dish requires fish of a certain texture i.e. monkfish. If you do decide to be a miser like me, remember to reduce the cooking times accordingly for the cod since cod takes a shorter time to cook. The sauce is nice if you like a rich cauliflowery creamy sauce.

Cauliflower soup with roquefort

Posted: January 17, 2010 by nietize in Soup, Vegetarian
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Taken from Delia’s Complete How to Cook

Ingredients
1 medium, good-sized cauliflower (about 1lb 4 oz/570 g)
2 oz (50 g) Roquefort, crumbled into small pieces
2 bay leaves
1 oz (25 g) butter
1 medium onion, peeled and chopped
2 sticks celery, chopped
1 large leek, trimmed, washed and chopped
4 oz (110 g) potato, peeled and chopped into dice
2 tablespoons half-fat crème fraîche, plus a little extra to serve (optional)
salt and freshly milled black pepper
To serve:
1 level tablespoon snipped fresh chives

Method

The stock for this is very simply made with all the cauliflower trimmings. All you do is trim the cauliflower into small florets and then take the stalk bits, including the green stems, and place these trimmings in a medium-sized saucepan. Then add 2½ pints (1.5 litres) of water, the bay leaves and some salt, bring it up to the boil and simmer for 20 minutes with a lid.

Meanwhile, take another large saucepan with a well-fitting lid, melt the butter in it over a gentle heat, then add the onion, celery, leek and potato, cover and let the vegetables gently sweat for 15 minutes. Keep the heat very low, then, when the stock is ready, strain it into the pan to join the vegetables, adding the bay leaves as well but throwing out the rest. Now add the cauliflower florets, bring it all back up to simmering point and simmer very gently for 20-25 minutes, until the cauliflower is completely tender, this time without a lid.

After that, remove the bay leaves, then place the contents of the saucepan in a food processor or liquidiser and process until the soup is smooth and creamy. Next return it to the saucepan, stir in the crème fraîche and cheese and keep stirring until the cheese has melted and the soup is hot but not boiling. Check the seasoning, then serve in hot bowls, garnished with a little more crème fraîche, if you like, and the chives.

Cauliflower cheese gratin

Posted: October 3, 2009 by nietize in Vegetarian
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Taken from Waitrose recipes

Serves: 4

Ingredients

25g butter
1 onion, sliced
1 cauliflower, halved and cut into florets
25g flour
300ml whole milk
125g Cheddar cheese
½ tsp Dijon mustard
Method

Heat the butter in a saucepan and add the onion. Slowly cook for 8–10 minutes until soft. Then add the flour, stir together and take off the heat.

Meanwhile, bring to the boil a large pan of water and add some salt. Add the cauliflower, return to the boil and cook for 3–4 minutes so it still has a bite. Drain really well in a colander, shaking it to get it to release all its water.

Add a good splash of milk, beat until it is smooth, then add the rest, again stirring until smooth. Return to the heat, stir occasionally and bring to the boil – it should be a thick sauce – then remove and stir in 75g Cheddar, mustard and seasoning to taste.

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Mix the cauliflower with the sauce and transfer to a wide, ovenproof baking dish; the more surface area, the more crispy top you’ll get. Scatter with the remaining cheese and place under the grill for 5 minutes until it is bubbling and golden on top.

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