Sunday, January 28, 2007

C is for Cauliflower


Freddie has chosen the next vegetable victim - the cauliflower. The cauliflower, in Freddie's eyes, benefits hugely from not being a green vegetable. We started promptly with Cauliflower Cheese made with some tangy-tasting cheese from the Orkneys. There is such confidence about our family mealtimes these days - the nervousness that used to linger around the kitchen table when Freddie refused anything new has dissipated. His wary eye hasn't left him but its not as strong as it used to be. We toasted him last night as he tucked into his cauliflower cheese. He looked proud and like a statesman uttered the immortal words, " Well I have my 5000 visitors from across the world to think of." Priceless.
His sister Alexandra is becoming territorial about the kitchen - not wanting to be overshadowed by her brother she has decided to bake for Britain. I see the potential for a culinary war breaking out in this household.
Freddie needs more cauliflower recipes please...

6 comments:

  1. Hickybank1:03 PM

    Try this for a side dish with a difference.
    you will need
    1 cauliflower
    1 egg
    100g plain flour
    75ml white wine
    salt & black pepper
    deep fat for frying
    soak cauliflower in salted water
    in mixing bowl beat egg, season & beat in flour, the mix will be very thick.add wine & mix till you have a runny batter, cover & leave for 30 mins.
    meanwhile steam or boil cauliflower & cut into florets when cool.
    heat oil until small piece of bread sizzles when dropped in.
    dip cauliflower in batter, & fry until golden, remove & drain on paper towel,
    Great as a side dish with grills,also nice antipasta if you are into Italian.
    Hope this is of interest
    Good luck
    Hickybank

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  2. Melann3:55 PM

    it may well be a Greek receipe not heard of it before. Make a homemade tomato sauce with onion, garlic, clerey sweateed off. When cooked add either 1 kilo fresh toms or 2 tins toms, add splash worcester sauce, one tsp marmite and simmer for at least 45 mins. Do not stir or it will be bitter. Once cooked treat as cauli cheese pour sauce over, crumble breadcrumbs over the top and bake absolutely delicious. Good luck

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  3. Ariannina from Italy and her mam Grazia3:56 PM

    Hello there!! I am italian and my Mam Grazia often makes a cauliflower bake, although she does not add pasta to it... she prefers it as it is or in layers between thin pancakes. In any case, it is very simple. Trim a cauliflower in florets and stem it for about 10 min. Meanwhile, chop 2/3 fat cloves of garlic and mix it with 200g breadcrumbs, a good handful of parsley, 1 tbsp olive oil, salt, white pepper and a pinch of chilli. Lay the cauliflower in a tin, season with 1 tbsp olive oil and a pinch of salt and then top with the beradcrumb mix. Bake in the oven at 190C for about 20 min til golden brown. A favourite of mine is spicy cauliflower pasta, from the Good Food mag veggie book... you could try google for it, I think it's on their website.
    Ariannina

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  4. Ariannina from Italy and her mam Grazia3:56 PM

    Hello there!! I am italian and my Mam Grazia often makes a cauliflower bake, although she does not add pasta to it... she prefers it as it is or in layers between thin pancakes. In any case, it is very simple. Trim a cauliflower in florets and stem it for about 10 min. Meanwhile, chop 2/3 fat cloves of garlic and mix it with 200g breadcrumbs, a good handful of parsley, 1 tbsp olive oil, salt, white pepper and a pinch of chilli. Lay the cauliflower in a tin, season with 1 tbsp olive oil and a pinch of salt and then top with the beradcrumb mix. Bake in the oven at 190C for about 20 min til golden brown. A favourite of mine is spicy cauliflower pasta, from the Good Food mag veggie book... you could try google for it, I think it's on their website.
    Ariannina

    ReplyDelete
  5. Tezzatastebuds3:57 PM

    My favourite pasta sauce which I serve with tagliatelle, goes like this:-

    Heat some olive oil, cook some sliced red onions, pine nuts, sultanas, then add some saffron that has been disolved in warm water, a tin of plum tomatoes, stir it about and then add a cauli which you earlier cut into florets & par-boiled. Simmer it down a bit. Salt, pepper, Parmesan. Coat the tagliatelle with the sauce. Delicious!

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  6. Knomester3:59 PM

    I was reading one of my new recipe books recently which advocated the virtues of cauliflower in tempura batter (the recipe was for this and beetroot temputa to ber served together).

    Sounded lovely - and good 'finger food'.

    (I think it was in Denis Cotter's Paradiso Seasons but I could be wrong...)

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