Tag Archives: Cauliflower

Recipe of the Week – 23rd April 2018 – Cauliflower and Courgette Fritters

This recipe is very much inspired by what was available in the fridge on a Friday afternoon prior to the weekly Big Shop! I have tried experimenting with grated cauliflower before, and with limited success in some cases, but I thought that this might work in providing an easy (low carb) meal with a twist. It was actually pretty simple, but the key is definitely compacting the Fritters as much as possible before baking to help them stick together. Definitely a recipe I will do again anyway!

Makes 12

Ingredients

1 small cauliflower, leaves removed and roughly chopped

1 medium leek, finely chopped

1 courgette, grated

2 tbs olive oil

2 free range eggs

4 tbs self raising flour

2 tbs fresh herbs (I used chives and rosemary)

1 tsp chilli flakes

Salt and pepper

Method

1. Preheat the oven to 180C.

2. Place the oil in a large frying pan and gently sauté the chopped leaks and grated courgette for 5 minutes then set aside.

3. Put the cauliflower pieces in a food processor and blend until finely grated then place in a large pan of boiling water for 5 minutes to soften. Drain and set aside.

4. Crack the eggs in a large mixing bowl, and beat together with the herbs, chilli flakes and seasoning. Add the leeks, cauliflower and courgette together with the flour and mix well to combine.

5. Take a handful of the mixture and squeeze well to remove excess moisture before forming into a large patty. Place on a large baking sheet covered with greaseproof paper. The mixture should make 12.

6. Place in the oven for 20 minutes before carefully turning over for a further 20 minutes until golden brown.

7. Serve immediately with a yoghurt and mint dressing (I also added baked aubergine slices, pittas and feta to make a Mezze).

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Recipe of the Week – 9th April 2018 – Turkish Roasted Cauliflower and Aubergine with Turmeric Yoghurt

This recipe was something that I stumbled upon whilst trying to find inspiration for an evening tea involving a surplus cauliflower and some aubergines that I had in the fridge. I was looking for something fresh and light, yet filling enough to satisfy two hungry children, and this is my variation of a recipe that popped up when I googled the ingredients! This would also work well as a starter without the rice, or as an addition to a tapas-style meal combing lots of different dishes and flavours.

Serves 4

Ingredients

1 large cauliflower, cut into florets

2 aubergines, cut into 2cm dice, salted and set aside

1 medium onion, sliced

2 cloves of garlic, crushed

4 tbs olive oil

1 tsp cumin seeds

1 tsp ground coriander

1 tsp Baharat spice mix

4 large free range eggs

150g basmati rice

Small handful of fresh parsley, chopped

For the yoghurt dressing;

100ml plain yoghurt

1 tbs extra virgin olive oil

1 tbs lemon juice

1 clove of garlic, crushed

1/2 tsp ground coriander

1 tsp ground turmeric

Method

1. Place the salted aubergine cubes in a large bowl for 30 minutes then rinse, drain and set aside.

2. Preheat the oven to 180C.

3. Pour half of the oil in a small saucepan and gently sauté the onion for 5 minutes.

4. In a large mixing bowl add together the remaining oil, coriander, cumin seed, baharat, crushed garlic and some salt and pepper and mix well.

5. Add the cauliflower and rinsed aubergine to the bowl and mix well to coat.

6. Add the onion slices then pour the mixture onto a baking tray and put in the oven for 30 minutes, stirring once halfway through.

7. Whilst this is in the oven, cook the rice and hard-boil the eggs.

8. Meanwhile, to make the dressing, combine all of the ingredients in a large jug and whisk well to combine. Feel free to add a splash a water to thin the sauce slightly if preferred.

9. When the vegetables have turned light brown, served immediately on a bed of rice with the halved boiled eggs then pour the dressing over each portion and scatter some shredded parsley leaves over to finish.

Recipe of the Week – 16th October 2017 – Roasted Cauliflower and Parsnip Soup


This recipe feels about as autumnal as you can get – it’s very simple to make but the result is really rich and satisfying, not to mention incredibly filling!

Serves 4 to 6

Ingredients

1 large cauliflower, cut into florets

3 medium parsnips, peeled and roughly chopped

1 tbs cumin seeds

200g red split lentils

2 tbs sunflower oil

1 litre vegetable stock from good quality bouillon 

Salt and pepper to taste

Grated nutmeg

Method

1. Preheat the oven to 220C.

2. Place the cauliflower and parsnip pieces on a large baking tray, drizzle with the oil, season and place in the oven for 25 minutes, until beginning to brown.

3. Put the cumin seeds in a large saucepan and carefully dry fry over a medium heat for one minute then add the roasted vegetables and the remaining ingredients. Bring to the boil then simmer for 15 minutes.

4. Blend the soup until thick and smooth and serve with toasted croutons and grated nutmeg to finish.

Recipe of the Week – 22nd May 2017 – Cauliflower and Cashew Biryani


I have always felt that the cauliflower is one of the most maligned and neglected vegetables, yet it is very versatile. It’s proper use in a number of dishes is a long way away from the over-boiled mush that some people may remember from their childhood. This recipe really highlights it’s subtle flavours whilst adding great texture, and it’s very filling!

Serves 4 to 6

Ingredients 

300g basmati rice, rinsed and drained

1 medium cauliflower cut into small florets

2 tbs sunflower oil

1 onion, sliced

3 garlic cloves, crushed

25g root ginger, grated

1 green chilli, deseeded and finely chopped

1 tsp cumin seeds

1 tsp ground turmeric

600ml hot vegetable stock from bouillon

1 x 200g bag young-leaf spinach

50g cashews, toasted and chopped

3 tbs coriander leaves, roughly chopped

3 free range eggs

Salt and pepper

Mango chutney, to serve

Method

1. Place the cauliflower florets in a large pan of boiling water and simmer for 2 minutes only. Drain and set aside.

2. Heat the oil in a large saucepan then fry the onion, covered, over a medium heat for 5 minutes. Add the garlic, ginger, chilli, cashews and spices and stir-fry for 2-3 minutes, then add the rice and stir. Add the cauliflower and pour over the hot stock. Bring to the boil, cover and cook over a low heat for 10 minutes until the rice and cauliflower are tender. 

3. Add half the spinach to the pan, remove from the heat, cover and set aside for 2-3 minutes until the spinach has wilted.

4. Meanwhile, beat the eggs with 1 tbs water, season and fry in a small saucepan with 1 tbs sunflower oil until set as a thin omelette. Set aside.

5. Season, add the remaining spinach and coriander and top with a slice of the omelette. Serve immediately with mango chutney.

Recipe of the Week – 3rd April 2017 – Smoky Cauliflower Frittata


Since adopting our four chickens last year we are generally inundated with eggs at our house, so I am always looking for new ways to do them justice. This recipe is adapted from one by Yotam Ottolenghi and is a nice variation on the classic fritatta. It also another way to use one of the most under-rated vegetables, the cauliflower.

Serves 6

Ingredients

1 medium cauliflower, cut into florets

2 tbs olive oil

100g frozen peas

6 free-range eggs

3 tbs natural yoghurt or crème fraîche

2 tbs fresh chives, finely chopped

2 tbs Dijon mustard

1 tbs sweet smoked paprika

100g mature Cheddar cheese, grated

salt and black pepper

Method

1. Preheat the oven to 200C.

2. Place the cauliflower florets in a large saucepan of boiling, salted water, and simmer for 5 minutes. Drain and set aside.

3. In a large bowl mix together the eggs, yoghurt, paprika, chives and mustard. Season and beat well.

4. Add the olive oil to a large frying pan then sauté the cauliflower florets for 5 minutes until light brown.

5. Grease a large casserole dish then add the cauliflower, peas, half of the grated cheese and the egg mixture. Stir well to combine, top with the remaining cheese and place in the oven for 20 minutes until set and brown.

6. Carve the frittata into slices or wedges and serve immediately with new potatoes.

Recipe of the Week – 23rd February 2015 – Aloo Gobi

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I’ve always felt that cauliflower was one of the more under-appreciated vegetables, and that with a bit of sympathetic cooking can really come into it’s own as something very tasty and unique. My take on the traditional Aloo Gobi recipe is my way of trying to highlight the great flavour and texture that the humble cauliflower can offer!

Serves 4

Ingredients

1 small cauliflower, cut into florets
4 medium potatoes, peeled and cut into 2cm dice (or halved baby new potatoes which I used)
4 tbs vegetable oil
1 medium onion, finely chopped
1 large green chilli, deseeded and finely chopped
1 tbs freshly grated ginger
1 tsp mustard seeds
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 tsp salt
1/2 tsp sugar
4 large tomatoes, roughly chopped
100g sultanas

Method

1. Add the oil to a large saucepan and heat gently. Add the onions and fry until soft before adding the ginger, mustard seeds, ground turmeric, chopped chillies, chilli powder and salt. Stir well and cook until the seeds start to pop.

2. Add the potatoes, tomatoes, cauliflower, sultanas, sugar and 100ml water and bring to the boil. Reduce the heat and simmer gently until the potatoes have cooked through and the mixture has thickened (approx 30 minutes).

3. Serve immediately with naan bread or rice.

Recipe of the Week – 16th December 2013 – Moroccan Cauliflower with Peppers

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We found ourselves with a surplus cauliflower in the garage this weekend, so I thought I’d try a variation on a Moroccan recipe for this much underused vegetable. Purists would probably prefer the use of preserved lemons, but I didn’t have any to hand, and this seemed to work ok in providing depth of flavour.

Serves 4 to 6 as a side

Ingredients

1 large cauliflower
1 tbs Ras el Hanout
100ml olive oil
1 tsp ground cumin
1 tsp ginger
1 tbs sumac (optional, but I like it)
1 tsp salt
Freshly ground black pepper to taste
2 small onions thinly sliced
3 cloves of garlic, finely chopped
1 lemon, pips removed, juiced with flesh added
1 handful of pitted green olives
150ml cup water
A small bunch of chopped fresh coriander

Method

1. Break the cauliflower into small florets mix with the spices and set aside.

2. Sauté the onions and garlic in the olive oil over medium heat for 5minutes. Add the cauliflower, lemon, olives, pepper slices and water and bring to a simmer. Cover and cook for about 15 minutes, until the cauliflower is beginning to soften. Take the lid off then continue cooking, to reduce the liquid.

3. Sprinkle with the chopped coriander and serve warm with couscous or flatbreads.