CAULIFLOWER
FOOD WRITER
Liz Ashworth
DIFFICULTY
Easy / Beginner
Home grown cauliflowers seem to be ready all at once so here are some ideas to try.
Preparation is simple. Remove outer leaves and the thick central stalk. Carefully cut into sprigs and soak in cold salted water for a few minutes to remove an extra wild life!
Steam, or boil in salted water till tender and serve simply topped with chopped parsley or grated cheese.
TOASTED WALNUT TOPPING
Try toasting bread crumbs or porridge oats with chopped walnuts in a little butter then scatter over just before serving.
CAULIFLOWER SALAD
Chop tender young cauliflower then mix with Greek yoghurt, the zest and juice of a lime or lemon and sprinkle with toasted sesame, pumpkin and sunflower seeds.
STIR FRIED CAULIFLOWER WITH CHILLI AND INDIAN SPICES
Serves 2
INGREDIENTS
Blanch sprigs of cauliflower in boiling salted water till just tender, drain and plunge into cold water to refresh. Drain. Heat the oil over medium heat and gently stir fry the garlic, add the spices and stir to toast. Add the cauliflower and stir well together. Season with salt and pepper. Add a splash of water, turn the heat to low, cover the pan to steam cook for 5 minutes. Check seasoning to taste. Serve hot or cold.
recipes for august
Written by
Liz Ashworth
I like to think of this as the unlimited concoction page where basic recipes are the inspiration for would be cooks of any age to create new culinary delights using fresh garden produce. What could be better!!
Remember to take notes as you concoct, keep pen and paper at hand.
