I love Rukmini Iyer’s series of recipes that can be cooked in a roasting tin and know that these are books i will keep returning too.
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.
This version of Cauliflower cheese soup is from Nigel Slater’s ” Real Food”.
I am always looking for new ways to cook cauliflower so was very pleased to discover this new recipe from Caravan,
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.
Another favourite cauliflower recipe from the book ” Plenty” by Yotam Ottolenghi. Scamorza is a smoky south italian cows milk cheese. I buy mine from an Italian delicatessan but you may find it in larger Tesco or Waitrose stores in the UK.
A new one dish recipe from Yotam Ottolenghi. I served this accompanied by a packet of Merchant Gourmet Persian Style Quinoa and Lentils. The next day the leftovers went with chips…
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….
I cook this Cauliflower Cake from Yotam Ottolenghi regularly, often as a vegetarian option when doing a lunch for family of friends.
One of my favourite versions of cauliflower cheese from Nigel Slater. I like to serve this with oven chips, or a baked potato. But if you are less greedy than I am a green salad will suffice.
A delicious and moreish cauliflower cheese soup from Jamie Olivers ” Ministry of Food”. He recommends using a good quality cheddar like Keens, but i think any strong mature cheddar will do.
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.
|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|
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.
|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 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|