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Cauliflower Curry

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 tablespoon ginger puree
1 large cauliflower
1/2 teaspoon ground turmeric
1 fresh green chile, sliced crosswise into thin slices or 1/4 teaspoon red chili powder (optional)
1 cup firmly packed chopped cilantro
1 1/4 teaspoons ground cumin
2 1/2 teaspoons ground coriander
1 1/2 teaspoons garam masala
1 tablespoon lemon juice
salt or salt substitute (optional)

Cooking Instructions

  1. Cut the cauliflower into tiny florets.
  2. In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
  3. Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
  4. Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
  5. Add remaining ingredients and 4 Tbsp.
  6. water; stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.

Serves 4

Cauliflower Cheese

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 large Cauliflower
300ml (½ pint) Milk
110g (4oz) Cheddar Cheese
3 tbsp Plain Flour
50g (2oz) Butter
25g (1oz) Fresh Breadcrumbs
½ tsp Mustard
Nutmeg
Salt & Black Pepper

Cooking Instructions

  1. Trim the cauliflower boil in salted water for 10-15 minutes or until just tender.
  2. Drain and place in a flameproof dish.
  3. Add the milk, flour and butter to a saucepan.
  4. Heat, stirring continuously until the sauce thickens, boils and is smooth.
  5. Allow to simmer for a further 2 minutes.
  6. Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
  7. Cook for further minute stirring well.
  8. Pour the sauce over the cauliflower.
  9. Mix the remaining cheese and breadcrumbs together, sprinkle over the top.
  10. Place under a hot grill until golden brown.
  11. Serve immediately.

Cauliflower with Ginger and Coriander

Saturday, January 1, 2005 at 09:20PM
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Ingredients

Serves 4
4 tbsp olive oil
1.25 cm (1/2?) piece of fresh root ginger, finely chopped
1 large cauliflower, cut into florets
Salt and freshly ground pepper to taste
4 tsp fresh coriander, finely chopped
Juice of one lemon

Cooking Instructions

  1. Heat oil in a pan and add ginger. Stir for about 10 seconds.
  2. Add the cauliflower and season well.
  3. Cover and cook over medium heat for about 2-3 minutes, or until cauliflower is tender but still crisp.
  4. Uncover and add coriander and lemon juice. Mix well.

Roasted Cauliflower

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 bunches of cauliflower, cut into florets
1/4 cup extra virgin olive oil
sea salt to taste

Cooking Instructions

  1. Preheat the oven to 400 degrees.
  2. Place the cauliflower, olive oil, and salt in a large bowl and toss.
  3. lace in a large roasting pan in the oven for 30 minutes. 

Spiced Rice & Lentils with Cauliflower

Tuesday, April 27, 2010 at 06:23AM
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Ingredients

  • 2 tbsp sunflower oil
  • I onion chopped
  • 2 carrots , chopped
  • 200g basmati rice
  • 50g red lentils
  • 3 tbsp Korma paste
  • 1 head cauliflower, cut into florets
  • 100g frozen peas
  • few toasted cashew nuts, to serve
  • natural yogurt , to serve
  • mango chutney , to serve

Method

  1. Heat the oil in a pan, add the onion and carrots, then fry for 5 mins until lightly coloured. Stir in the rice and lentils, cook for 1 more min, add the curry paste and 900ml water, then bring to the boil. Cover, then simmer for 10 mins.
  2. Stir in the cauliflower, then cook for 10 mins more until the rice and lentils are tender. Add the peas 2 mins before cooking time is up, stirring through. Top with the nuts, then serve with yogurt and mango chutney in bowls.

Cauliflower, Egg & Potato Curry

Tuesday, April 27, 2010 at 06:38AM
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Ingredients

  • 3 tbsp vegetable oil
  • 1 large onion, peeled and diced
  • 1 plump red chilli , seeds removed if you want, finely chopped
  • thumb-sized piece of root ginger, peeled and grated
  • 2 large waxy potatoes (such as Desirée), peeled and cut into bite-sized chunks
  • 2 tbsp curry paste (Patak's Cumin & chilli is good)
  • 1 medium cauliflower, broken into florets
  • 400ml can coconut milk
  • 6 hard-boiled eggs, halved lengthways
  • 2 tbsp toasted flaked almonds (optional)
  • large handful of roughly chopped fresh coriander
  • 4 garlic cloves, finely chopped

Method

  1. Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
  2. Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
  3. Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
  4. Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

Cauliflower Cheese & Spinach Pasta Bakes

Tuesday, April 27, 2010 at 06:46AM
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Ingredients

  • 850ml milk
  • 50g plain flour
  • 50g butter , plus 1 tbsp
  • 1 tsp Dijon mustard
  • 100g extra mature cheddar , grated
  • 25-50g blue cheese
  • ½ tsp finely grated nutmeg
  • 250g penne
  • 1kg Cauliflower (2 medium ones), cut into florets
  • 750g Spinach (whole leaf), if using from frozen, squeeze dry
  • 25g toasted pine nuts

  For the Tomato Sauce:

  • 4 garlic cloves, 3 sliced, 1 left whole
  • 2 tbsp extra virgin olive oil
  • 700g jar tomato passata (or you can make your own)

Method

  1. For the tomato sauce, cook the sliced garlic in the oil for 1 min, then add the passata. Season, half-cover the pan and simmer for 20 mins until rich.
  2. Meanwhile, make the cheese sauce. Put the milk, flour and 50g butter into a pan. Heat, whisking non-stop, until smooth, then bubble for 3 mins, stirring to make sure any flouriness is lost. Cool for 5 mins, then stir in the mustard, most of the cheddar, half the blue cheese and half the nutmeg.
  3. Boil the penne and cauliflower for 8 mins in salted water until the pasta is almost cooked and the cauli is tender. Keep 2 tbsp water from the pan, then drain. Melt 1 tbsp butter in a pan, add the whole garlic clove, spinach, remaining nutmeg, salt and lots of black pepper. Stir for 2 mins, then remove the garlic clove.
  4. Set aside 300ml cheese sauce and mix the rest into the cauli and pasta. Divide half the tomato sauce between 6 dishes and top with some spinach. Fill with cauli mix, top with more spinach, then the rest of the tomato sauce. Top with the cheese sauce, cheeses and pine nuts. Cover with cling film, cool and chill for up to 2 days or freeze for up to 1 month. To cook, defrost if frozen. Heat oven to 200C/ 180C fan/gas 6. Cook on a baking sheet for 18-20 mins until golden and bubbling. Good with green salad or garlic bread.

Seasonal Roasted Organic Vegetables

Saturday, January 1, 2005 at 09:20PM
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Ingredients

Use Available Organic Seasonal Vegetables, typically:
ROASTED BEETROOT IS A MUST - IT IS DELICIOUS !

Beetroot
Broccoli
Cauliflower
Purple Sprouting
Parsnips
Squashes
Jerusalem Artichokes
Celeriac
Swedes Potatoes
Carrots
Onions
Garlic
Courgettes
Aubergine
Peppers
Leeks
Turnips
Olive Oil
Salt (for reducing moisture in Courgettes and Aubergine)

Cooking Instructions

Peel or wash a selection of seasonal organic vegetables and prepare as follows:

  1. Cut vegetables into large chunks (see Tip)
  2. Add several whole cloves of Garlic to the vegetables and place in a large mixing bowl.
  3. Lightly sprinkle with olive oil and mix together (using your nice clean hands) to ensure all the vegetables are coated.
  4. Place vegetables in a roasting dish and cook in the oven on a medium heat until golden.
  5. To avoid overcooking add Courgettes and Aubergine half way through cooking.

(Tip: Courgettes and Aubergine can be sprinkled with salt, placed in a colander and left to drain in the sink for approximately 30 minutes. This will help to remove excess moisture, wash off salt and pat dry)