samanya wrote:

What do you mean?
Try to be specific ...hmmm?

I will......

If "the knowledgeable one" had looked at OP's feedback, it's obvious that was a newbie visitor to this forum.

There are much nicer ways of explaining to newbies how to use the search function than the one given.

If we want people to come and seek advice, we all need to respond positively and helpfully, not sharply and negatively - just saying.....

autumnwinds - 2017-05-04 17:14:00

dairymaid wrote:

I know you wont have any left now but deep fried in batter for a change . Very nice

My favorite, occasionally (was always a winner in my restaurant amongst the "vegetables of the day"). Perhaps not many cooked it at home, but loved it when dining out...?

I love the "new" cooking trends ("rice", pizza bases, etc uli has given some great recipes earlier in this thread...), but battered and caulifower cheese are always "comfort food" staples.

autumnwinds - 2017-05-04 17:19:00

I saw a goodie somewhere....where was that now? Umm.. I might or might not be back with a recipe

rainrain1 - 2017-05-04 17:25:00

autumnwinds wrote:

I will......

If "the knowledgeable one" had looked at OP's feedback, it's obvious that was a newbie visitor to this forum.

There are much nicer ways of explaining to newbies how to use the search function than the one given.

If we want people to come and seek advice, we all need to respond positively and helpfully, not sharply and negatively - just saying.....

Hi there ...we are on the same page...well apart from issues in other forums ;o)
I've long pointed out to some (a couple) that it's not WHAT you say ...it's the WAY that you say it ...but they miss the point every time.

samanya - 2017-05-04 17:25:00

Can't be bothered looking back to see If this is already here
https://www.youtube.com/watch?v=PKN4giZwt-c

rainrain1 - 2017-05-04 18:18:00

Have a look at this link...

http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&
amp;objectid=11850714

The superfood that should overtake Kale in top spot, LOL.

valentino - 2017-05-05 20:03:00

I am not sure if kale ever was a "superfood" (except in the newspapers) - I guess if you eat kale rather than McDonalds, then yes it might be... otherwise any cruciferae is pretty much the same in nutrients.

uli - 2017-05-14 16:46:00

I adore cauli soup with a knob of creamy blue cheese on the top.

Cook you cauli till tender in 2 inches of water with the pot lid on, don't pour off the water. Add some milk and dry chicken stock, pepper and salt to taste (after the stock) for flavour and whizz with your wand.

jelly-plane - 2017-05-15 07:52:00

Hmmm - 6 caulis in the garden.
Any new recipes?

uli - 2017-11-09 16:13:00

It's hardly new, but Aloo Gobi is still my favourite way to eat cauli. It also makes a superb breakfast with a couple of fried or poached eggs.

Aloo Gobi

serves 4 as a side dish

3 tab ghee or butter or coconut oil
1 onion, roughly chopped
4 cloves garlic, finely chopped
1 tab garam masala
2 tsp Kashmiri chilli powder
1 ½ tsp salt
2 med. tomatoes, chopped
500g potatoes, peeled and in 2 cm chunks
water
1 med. cauliflower in florets.
handful of chopped coriander leaves

In a large saucepan fry the fat and onions over med. heat about 8 minutes until golden. Add garlic and fry 2 min. Add garam masala, chilli powder and salt, fry 1 min. Add tomatoes and cook 2 min. Add potatoes and enough water to half cover. Cook covered over medium heat 10 min.

Add cauli, combine carefully, cook covered about 10 min until everything is tender and the liquid has reduced to form a thick sauce.

Scatter coriander on top.

NB The cauli is not supposed to be crunchy.

davidt4 - 2017-11-09 17:54:00

Thanks for reminding me of that recipe davidt4!
So we are one down :)

Today I found this similar one (not usually a follower of MS long leg, but it sounds like an interesting try):
http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&
amp;objectid=11942828

Have also planted a patch of those fresh fenugreek leaves and while they flourish they do not taste anything like the stuff I get with my butter chicken herbs. Is it another type of plant maybe (why do they never tell you the latin names???) or do I need to dry them first I wonder?

uli - 2017-11-11 20:28:00

This is a Keeper, is lovely and can be frozen too ready to go next time.

Jamie Oliver Cauliflower macaroni
This does make a huge batch, possibly need to divide all by two, hmmm.
2 X 350 gram packets of bacon pieces from Pak’n’Save Chopped smaller
A packet of Brier sticks about 6 in a packet or a small Salami (about 300grams)
1 large head of cauliflower
500g dried macaroni
250g mature Cheddar cheese (Can use grated Tasty or Mild Cheese)
4 thick slices of country bread ( 8 slices of normal Toasted Bread)
Few sprigs of fresh rosemary
2 cloves of garlic
2 x 250g tub of crème fraîche
Parmesan cheese, to serve (optional)

Preheat Oven to 220 c.

Cauliflower macaroni:
Lay the bacon pieces in a roasting tray (approx. 30 x 25cm, or large enough to bake the pasta in) and put on the top shelf of the oven and remove when cook/grilled.
Get rid of any tatty outer leaves from the cauliflower,
then trim off the tough base of the stalk and quarter the head.
Put in a extra large saucepan, core down in pieces, with the pasta, on a high heat.
Cover with boiling water, filling and reboiling the kettle if necessary for more boiling water.
Season with a good pinch of salt, drizzle over a little olive oil, then stir and cook according to pasta packet instructions, with the lid askew.

Grate the Cheddar in the food processor (or packaged grated cheeses) and tip into a bowl.
Fit the standard blade attachment, then with the brier sticks added and blitz in the processor with the bread, rosemary leaves and a good drizzle of olive oil until you have a coarse bread crumb consistency, (depends on the processor size - may need to do two smaller lots).
Put a colander over a large bowl to catch the pasta water, then drain the pasta and cauliflower.
Tip pasta and cauliflower into the roasting tray with your cooked Bacon still in, add 400ml (or just under a pint) of the reserved pasta water from the bowl.
Gently breaking up the cauliflower with tongs or a potato masher and put on top of bacon pieces. Crush in the 2 unpeeled cloves of garlic and mix in the crème fraîche and grated Cheddar.

Have a taste and correct the seasoning.
It should be nice and loose; if not, add another splash of the pasta water,
do not be frighten to do this, just gives great moisture content.
On top of all, spread out evenly and scatter over with the breadcrumb mixture.
Put on the top shelf of the oven for about 8minutes, or until golden and bubbling.

To serve:
When the cauliflower macaroni is golden and bubbling, take it to the table and shave over or sprinkle some Parmesan.

valentino - 2017-11-12 08:43:00

Huge caulis at Pak and Save yesterday for 2.99 - now what to cook with them?

Tonight it will be this one:
https://www.bonappetit.com/recipe/indian-style-cauliflower

It comes with a warning though at the top of the page:
In this Indian-spiced cauliflower recipe, try your hardest not to dye everything in your kitchen yellow from turmeric.

We will see - I guess I stick to my stainless kitchen bench.

uli - 2018-05-06 10:38:00

Before I lose it - here is "The 10 best cauliflower recipes"
https://www.theguardian.com/lifeandstyle/2013/apr/06/10-best
-cauliflower-recipes
Let us know if any of those recipes are great!

uli - 2018-05-07 20:43:00

uli wrote:

Before I lose it - here is "The 10 best cauliflower recipes"
https://www.theguardian.com/lifeandstyle/2013/apr/06/10-best
-cauliflower-recipes
Let us know if any of those recipes are great!

The cauliflower tart looks interesting. Thanks for sharing the link Uli. Pizza base is great made with cauli too, I often do that.

nauru - 2018-05-08 18:28:00

Great recipes.
Does any one have the very easy cauliflower recipe from Jesse Mulligan that was in the Salvation Army War Cry magazine several months ago.

white_elephant - 2018-05-09 09:18:00

Loaded cauliflower mash is one of my favs. Cook a whole cauli in an inch or 2 of water or stock until tender. Drain and sit back on the hot element for 5-10 mins to dry out - then mash - I use an electric wand - and add butter, cheese, sour cream, cream, bacon or ham, onion anything you want really. The cauli is just like mashed potato - smooth white and holds its shape because of the drying out before mashing. Super delish and low carb too

kerrykins - 2018-05-10 10:32:00

Back in the "cheap" - big heads for 3.99!
Let us know your favourite recipe!

uli - 2018-06-29 16:38:00

bump

bev00 - 2019-06-15 00:38:00

Slice into one inch steaks and fry, nice for a change

rainrain1 - 2019-06-15 05:16:00

rainrain1 wrote:

Slice into one inch steaks and fry, nice for a change

Cauli steaks are very nice, tried them recently. I baked mine in the air fryer instead of pan frying and loved the flavour. Served with a creamy mushroom sauce on the side.

nauru - 2019-06-18 20:03:00

Lightly steam florets, when cool crumb, deep fry, and serve with good tartar sauce (not the sweet supermarket ones).

I did this when I had an unexpected vegetarian guest when we were having scallops, and it's been a household favorite since.

murrayj1 - 2019-06-19 09:20:00

Thumbs up for the Jamie Oliver recipe- best one yet.

jan2242 - 2019-06-19 15:55:00

I love the Karen Martini Cauliflower and Potato soup which was on an episode of Better Homes and Gardens (Aussie). It is so good...like a cafe style soup. It has some rich ingredients, but is so delicious. My family loves it.

tigerlily99 - 2019-07-17 06:48:00