This week, one of my favourite vegetables to cook with and eat!

These big white flower heads are packed with Vitamin C and come from the Latin word meaning "Cabbage Flower".

They are at a great price at the moment of around $2 and there a great way to feed a family !

Two recipes today, the first one being my daughter Hazels absolute favourite!

Roasted Cauliflower Soup

You will need :

1 head of cauliflower, roughly chopped and blanched

2 onions diced

3 cloves of garlic, peeled and crushed

1/4 cup chopped butter

1 litre of chicken stock

300 ml cream

salt and pepper

Preheat the oven to 180 degrees

Place 100 gm of butter , cauliflower, onions and garlic in a large oven proof saucepan

Sweat for a couple minutes, place pan into the oven for 15 minutes 

Remove and add stock, pinch of pepper and salt

Simmer until cauliflower is tender

Blend until smooth, add cream or milk for a lighter option

Check seasoning and serve

 

Now on to the salad!

You will need :

1 head of cauliflower

1 knob of ginger peels and finely grated

2 tbsp grated parmesan

2 tbsp olive oil

salt and pepper

olive oil for drizzling

small bunch of chopped flat leaf parsley

Cut the cauliflower into 12 florets

Bring a saucepan of salted water to the boil

Plunge cauliflower into water until al dente ( do not overcook )

Drain and refresh under cold water

Place cauliflower in large bowl , drizzle with olive oil and season

Chargrill on a very hot BBQ or chargrill until coloured

Place in a bowl then add ginger, parsley, parmesan and 2 tbsp of olive oil

Toss and serve

Delicious!