Orecchiette with Cauliflower and Pine Nuts (2)

Yesterday’s dinner was this most delicious cauliflower pasta recipe ( adapted for 2) from ” New Kitchen Basics” by Claire Thomson. Although by no means a vegetarian cookbook there are so many recipes for vegetarians in this book that i am cooking from it several times a week at the moment. You can use any short pasta such as conchiglie, rigatoni or fusilli but the orecchiette holds the sauce well. You can also use the cauliflower mix as a topping for bruschetta.

Roast Cauliflower Curry (4)

This is a recipe for cauliflower i could happily eat most days. Its from “Weligama”, a book of recipes from Sri Lanka, by Emily Dobbs. You can use a Romanesco head instead of the cauliflower if wished.

A variation is to make cauliflower spiced rice. Whizz all the ingredients apart from the herbs and nuts in a blender and cook by tossing in hot oil. Serve as an alternative to rice.

Mustardy Cauliflower Cheese (4)

Yotam Ottolenghi and his team have developed some great recipes for cauliflower and you will find a few of them appearing on this site over time. This is one of my favourites from his most recent book ” Simple”. It can be served as a side to meat or sausages but i like it on its own, or perhaps with brown rice , jacket potatoes or chips if I am feeling naughty….

Riverford Romanesco Pasta (2)

Romanesco cauliflower is  described as tasting like a cross between broccoli and cauliflower but with a nuttier flavour. This is my adaptation  of a recipe provided by the Riverford Organic Box scheme which operates in the UK.Its also good with purple sprouting broccoli instead of the romanesco. The original recipe can also be found online if preferred.

Gado Gado (4)

250g new potatoes, boiled 125g cabbage
3 eggs, hardboiled 125g beansprouts
125 g trimmed green beans, cut in 3 cm lengths 150g cucumber
100g carrots, trimmed and peeled 2tsps salt
150g cauliflower PEANUT DRESSING

 

  1. Allow the potatoes to cool but don’t refrigerate. Peel and cut into 1 cm slices
  2. Cut the carrots into batons that match the beans in size.
  3. Cut the cauliflower into small florets
  4. Cut the cabbage into fine long threads
  5. Prepare the beansprouts according to packet instructions and rinse well
  6. Quarter the hardboiled eggs
  7. Slice the cucumber crossways.
  8. You are now going to separately cook the vegetables. Have containers ready to hold the cooked vegetables.
  9. Bring 2 litres water to a rolling boil in a medium pan. Add 1 tsp salt, then the green beans and carrots. Boil rapidly for 3 mins, then sieve and drain, reserving the water.

10. Rinse the veg under cold running water and put on a plate.

11. Return the water to the pan and bring to a boil.Add the cauliflower and boil rapidly for two minutes. Sieve, drain and refresh under cold water, then set aside on a separate plate.

12. Cook the cabbage and beansprouts in the same way, boiling the cabbage for 1 minute and the beansprouts for 30 seconds. Squeeze any excess water then separate the strands before putting them on another plate.

13. Arrange the vegetables and hard boiled eggs  side by side on individual plates.

14. Just before serving pour over the peanut dressing.

 

Cauliflower, Parsnip and Carrot Korma (4)

 

275g parsnips 1 “ ginger, peeled & finely chopped
350g carrots 1 fresh green chilli, deseeded & finely chopped
1 onion, finely chopped 300 ml  greek yoghurt
4 tbsps sunflower oil 40g ground almonds
1 tbsp ground cumin salt
2 tsps ground coriander 275g small cauliflower florets
1 tsp ground cinnamon Chopped fresh coriander to garnish
1 tsp turmeric
2 cloves garlic, finely chopped

 

  1. Peel the parsnips and carrots and cut into 1 cm slices.
  2. Heat the oil in a large saucepan and fry the onion gently until golden brown.
  3. Add all the dry spices and mix well, then add the garlic, ginger and chilli and cook, stirring, for a minute.
  4. Stir in the yoghurt a tablespoon at a time, then add the almonds and cook, stirring for two minutes more.
  5. Add 300ml water and season with salt, then add the vegetables.
  6. Cover and simmer gently for 20-25 minutes , stirring occasionally, until the vegetables are almost done.
  7. Remove the lid and simmer for 5 minutes.
  8. Serve sprinkled with coriander and accompanied by rice and several relishes e.g. mango chutney, beetroot chutney etc.

 

Cauliflower and Chickpea Curry (4)

1 organic cauliflower 2 tsp garam masala
3 medium onions, chopped coursely Good pinch chilli flakes
3 cloves garlic, finely chopped 1 tin chopped tomatoes
1” ginger, peeled & finely chopped 1 tin organic chickpeas, drained
2 tsps ground coriander 2 tbsps fresh coriander, chopped
2 star aniseed Butter
Small handful fresh curry leaves

 

  1. Break the cauliflower into large florets, removing tough stalks.
  2. Cook the cauliflower in boiling water for 5 minutes, then drain and return to pan. Cover to keep warm.
  3. Heat about 1 tbsp butter in a saucepan and add the onion, garlic and ginger. Saute gently until golden brown.
  4. Add the dried spices and cook for 5 minutes, then add the tomatoes and chickpeas and stir well.
  5. Add the cauliflower plus 100ml cold water.
  6. Bring to a simmer and cook for 10 minutes until the cauliflower is cooked.
  7. Sprinkle in the chopped coriander and serve with steamed rice.