CauliflowerCauliflower is an often overlooked vegetable; it can be boiled, fried, pickled, pureed, roasted and eaten raw. I think there is something quite beautiful about the curd of a cauliflower, look closely at the formation of the florets of your humble cauli and see if you agree.
High in fibre and vitamin C, cauliflower is also claimed to have anti-cancer properties. It is a popular choice for those following a low carb diet as a potato substitute.
What are the natural partners for a cauliflower? Cheese - you can’t beat the reassuring comfort blanket of cauliflower cheese on a winters day. Spices - the shape of a floret is such that a spicy mixture of garlic, ginger and crushed spices coat it beautifully giving you a big hit of flavour with each bite.
Cauliflower makes excellent purees and soups, you can get a deliciously smooth and silky texture with little effort. My soup recipe is full of flavour and with the addition of the parmesan crisps smart enough for a dinner party.
Cauliflower
Cauliflower and Cheese Soup with Parmesan Crisps (Serves 6)
- 50g butter
- 1 medium onion, peeled and roughly chopped
- 2 cloves garlic, peeled and crushed
- 2 cauliflowers, cut into florets
- 750ml hot vegetable or chicken stock
- 2 bay leaves
- 250ml double cream
- 1 rounded tsp English mustard, or to taste
- 125g strong cheddar, coarsely grated
- salt and pepper
- Chives, chopped
Parmesan Crisps
- 100g parmesan, finely grated
Melt the butter in a large deep pan, add onion and garlic, fry till soft, but not browned. Add the florets, bay leaves and stock. Season, cover and simmer for 15 minutes until the veg are soft.
Remove the bay leaves and puree the soup until you have silky smooth texture. Return to the pan and add the grated cheese, mustard and cream, gently return to a simmer. Check for seasoning and serve with a sprinkle of chopped chives and a parmesan crisp.
To make the parmesan crisps preheat your oven to 180C/350F/Gas 4. Line a baking sheet with non-stick baking paper. Loosely arrange the cheese into 6 discs, about 4cm across, on the baking tray. Bake in the oven for five minutes or until melted and golden-brown. Leave to cool and harden.
Tip
The parmesan biscuits are a great garnish with simple salads. Try adding a few pine nuts or caraway seeds.
Quick ways with Cauliflower
Take a medium sized cauliflower, broken into florets and boil or steam until just cooked. Drain when ready. Heat 1tbs oil with 1tsp turmeric in a frying pan, add 2tsp cumin and cook. Add the cauliflower and stir until all the cauliflower is coated, add a squeeze of lemon juice. Serve immediately, sprinkled with coriander.
In a large bowl pour 2 tbs olive oil, 2 crushed garlic cloves, 1 tbs lightly crushed coriander seeds and some salt and pepper mix together. Add the florets from a cauliflower toss to cover. Pour contents into a roasting dish and cook at 180C for 25 minutes.