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 minutesÂ
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
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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!
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