Alex Elliott-Howery from Cornersmith café and cooking faculty in Annandale exhibits find out how to stretch your cauliflower additional than you thought.
Uncooked Cauliflower Salad
Serves Three as a facet
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Right here grated cauliflower is masquerading as a grain, and it is doing a terrific job. This salad is satisfying by itself or as a part of a meal of shared plates.
Substances:
½ cauliflower head
1 lemon, zested and juiced
2 tbsp finely chopped preserved lemon (or use chopped olives or capers)
2 tbsp chopped dill
½ tsp cumin
½ tsp sumac
½ tsp chilli flakes
½ tsp salt
60ml olive oil
Handful of chopped smooth herbs – eg parsley, mint, coriander
Elective add ons: handful of chopped toasted nuts or seeds, currants, or pomegranate seeds, roasted or pickled grapes
Methodology:
Coarsely grate cauliflower with a field grater and place in a big mixing bowl. Add lemon zest, preserved lemon or substitute, floor cumin, sumac, chilli flakes and salt and blend gently. Drizzle with olive oil and lemon juice and chopped herbs. We advocate including at the very least one of many add ons for further taste and texture!
Sauteed Cauliflower Stems and Leaves
Serves 4
Consider this facet as a wilted inexperienced to accompany a household pie or roast rooster. You can too add to a frittata, veggie pic filling or spanakopita, or throw into an omelette. Utilizing caraway and mustard seeds brings out the earthy flavors of cauliflower however swap them for fennel seeds and grated ginger and this dish will go simply as nicely with dahl and rice.
Substances:
Leaves and stem of 1 cauliflower
3-Four tbsp olive oil
2 garlic cloves, finely chopped
½ tsp salt
1 tsp caraway seeds
2 tsp mustard seeds
Methodology:
Chop leaves and stem into 2-3cm items. Warmth oil in a big frying pan over medium warmth. Add in leaves and stems and sauté for five minutes, then add garlic, salt and caraway seeds.
Sauté for 10 minutes or till the stems are beginning to soften. Add mustard seeds and sauté for one more 5 minutes. Serve.
Turmeric-Pickled Cauliflower Stem:
Makes 300 ml jar
The stems of cauliflower are stuffed with taste! Do not throw them away when they are often roasted, sautéed or…pickled! Serve these pickles with falafel, garlic dip and flatbreads, stirred by a grain salad or in a sandwich.
Substances:
200g approx. of cauliflower stem, thinly sliced (perhaps some florets too)
½ cup white wine vinegar
2 tbsp castor sugar
¼ tsp salt
½ tsp caraway seeds
½ tsp black peppercorns (complete)
A pinch of floor turmeric
A pinch or chilli flakes
Methodology:
Warmth the vinegar and ½ a cup of water over a medium-high warmth. Add the salt and sugar and all of the spices. Stir to dissolve the sugar and produce to a boil.
Pack the cauliflower stems and florets right into a clear jar and pour over the cauliflower. Permit to sit down within the fridge just a few days earlier than consuming; it ought to final 2-Three weeks.
Cauliflower Rosti
Makes approx 8
Rosti’s make an excellent meal whenever you’re on the finish of the weekly store. They’re simply adaptable with all types of starchy greens like potato, parsnip, carrot or kohlrabi. Serve with a leafy salad and a few crusty buttered bread.
Grate approx. 300-350g of cauliflower on the massive facet of a field grater and put right into a bowl with 1 small diced onion. Add 1 overwhelmed egg, 1 tablespoon cream or buttermilk or yogurt, 2 tablespoons flour, ½ teaspoon salt, and ¼ teaspoon grated nutmeg. Combine every part gently to mix. In a fry pan over medium/low warmth add ¼ cup of frying oil, like rice bran, and utilizing ¼ cup of the parsnip combination fry just a few rostis at a time. Prepare dinner for round 5-7 minutes on both sides or till golden. Drain on a paper towel and serve.
