I have 4 large cauliflowers so would welcome some ideas to use them up recipes for pickles soups etc I hate frozen cauli please some ideas

heathermay1 - 2016-03-11 15:35:00

cauliflower pizza
cauliflower rice
cauliflower mac cheese
indian style battered or fritters

Cauliflower Pizza Crust
ingredients
• 1 medium head cauliflower, cut into florets
• 1 egg
• 1/2 cup mozzarella, shredded
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1 teaspoon oregano or Italian seasoning blend
• salt and pepper to taste
directions
1. Rice the cauliflower in a food processor, place it in a microwave safe dish and microwave for 8 minutes or until cooked.
2. Place the cauliflower in a tea towel and squeeze as much moisture out as you can.
3. Mix the cauliflower, egg, mozzarella, parmesan, oregano, salt and pepper, press the mixture onto a baking mat or parchment paper lined baking sheet and bake in a preheated 450F oven until lightly golden brown, about 15-20 minutes.

motorbo - 2016-03-11 16:06:00

https://www.google.co.nz/webhp?sourceid=chrome-instant&i
on=1&espv=2&ie=UTF-8#q=cauliflower%20pizza%20base%20
nz

petal1955 - 2016-03-11 16:06:00

http://allrecipes.com/recipe/221175/cauliflower-and-egg-sala
d/

We love cauliflower cheese too

rainrain1 - 2016-03-11 17:35:00

If you use the search function then maybe your blood pressure would get down :)

http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1580553&topic=13

http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1556056&topic=13

http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1342072&topic=13

uli - 2016-03-11 18:12:00

http://www.theluckypennyblog.com/2013/02/the-best-cauliflowe
r-crust-pizza.html

http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1298892&topic=13

http://yourlighterside.com/2009/05/low-carb-breadsticks-reci
pe/

http://oneperfectbite.blogspot.co.nz/2011/11/oven-roasted-ca
uliflower.html#.U6-l7bEnXzB

uli - 2016-03-11 18:15:00

Cauliflower Rice - Coconut & Coriander version

Ingredients:

1/4 head of small-medium cauliflower
3T plain desiccated coconut
Salt & pepper
Small handful of fresh coriander leaves, pulled apart
2T butter
Dash of olive oil
1t lemon juice

Method

Put the cauli in the food whizz and pulse until it makes fine particles the size of rice
Add the coconut to a dry pan on low heat and stir constantly until lightly golden and toasted (watch it as it's easy to overdo!). Remove.
Add the butter and oil (to reduce the burning point of the butter)
When sizzling add the cauli rice and reduce the heat, stirring well
Cook over a low-medium heat until softening (I allow 10-15 mins max. with the odd stir)
Season and taste
Just before removing from pan to serve stir through the coriander leaves, coconut and lemon juice and mix in well

uli - 2016-03-11 18:15:00

Cauliflower and Blue Cheese Soup (or parsnip, brocolli, etc)
2 cups chicken stock
250g cauliflower (about 1/2 head)
150g courgettes (1 large or 2 small)
50g blue cheese (1/2 wedge)
salt and pepper to taste

Pour the chicken stock into a 2 litre saucepan with a lid and bring to the boil.
While the stock is heating, prepare the vegetables. Wash well and cut the cauliflower into approximately 5cm-sized florets, and cut large florets in half. Top and tail the courgettes and cut into 2-3cm lengths.
Add to the stock and bring back to the boil. Reduce the heat and simmer for 7-10 minutes with the lid on, until the vegetables are just tender (a knife or fork will enter easily).
Remove the pan from the heat and blend the contents of the pan to a smooth consistency using a hand-held blender, or a large blender or a food processor. As a last resort try a potato masher, but be prepared for a lumpy soup.
Crumble the cheese, add to the pan and blend again. Serve with fresh or toasted bread, and if you love blue vein cheese crumble some extra on top as you serve the soup.

uli - 2016-03-11 18:15:00

Cheesy Cauliflower Patties
1 head cauli
1/2 cup cheddar cheese
1/2up panko breadcrumbs
pinch cayenne (opt)
salt
oil
Cook florets till tender....10mins
Drain and mash while still warm. Stir in cheese, eggs, crumbs, cayenne
and salt to taste
Coat pan with oil, Form mixture into patties, cook till golden brown 3-4 mins each side

uli - 2016-03-11 18:16:00

Whole baked cauliflower cheese

Roasting a cauliflower whole helps bring out its nutty flavour. Add an aromatic herb rub and creamy cheese sauce to the mix, and it becomes a truly magnificent dish! Taking it out of the oven all golden and bubbling will also help to bring a sense of theatre to your table.

1 whole cauliflower
30g butter
2 heaped tbsp gluten-free flour
50ml white wine
300ml almond or rice milk
1 bay leaf
¼ tsp salt
Pinch pepper
100g grated cheese
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano

Preheat oven to 210°C.
Trim the green stalk and leaves from the cauliflower so it sits flat, then place it in a large saucepan containing 5cm water. Cover and simmer for 10 minutes, then transfer to an oven-proof dish.
Melt the butter in a small saucepan, then stir in the flour until you have a paste. Add the wine and let it bubble for 30 seconds before whisking in the milk. Then add the bay leaf and seasoning. Keep whisking for about 8 minutes until the sauce thickens. Add the cheese and stir until it has melted.
Rub olive oil all over the cauliflower and sprinkle with the dried herbs. Pour half of the cheese sauce over the top, then bake for 20 minutes.
Spoon the remaining cheese sauce over the cauliflower and bake for a further 10 minutes until cooked through and golden on top.
Cut the cauliflower into wedges with a serrated knife and serve inside the oven-proof dish.

http://www.nzwomansweekly.co.nz/food/recipes/whole-baked-cau
liflower-cheese/

uli - 2016-03-11 18:17:00

Curried cauliflower and eggs ( A Simon holst recipe )
4 eggs, 1 T cooking oil, 1 onion, sliced, 200g (2 medium ) potatoes, cut into 1cm cubes,2 cloves garlic, crushed, 1 T grated ginger, 1 T curry powder, 2 cardamom pods, crushed (optional), 4-5 whole cloves (optional) , 400g tin tomatoes in juice, ¾ cup coconut cream, 250g cauliflower, cut into florets, 1 t garam masala, ½ cup frozen peas (optional),
1-2 T chopped fresh coriander, ½ t salt

Hard boil the eggs and peel and set aside.
Heat the oil in a large pan, add the onion, potatoes, garlic and ginger.
Cook, covered without browning for 5 minutes, stirring occasionally, then add the curry powder and whole spices (if using) .
Continue to cook, stirring for 1 minute longer then add the tomatoes in their juice.
Stir , breaking up the tomatoes if needed, then cover the mixture and simmer gently until the potatoes are tender, about 5-10 minutes.
Stir in the coconut cream, cauliflower florets and garam masala. Simmer uncovered for another 5 minutes , or until the cauliflower is tender.
Mix in the peas (if using), coriander and salt, cook for 1-2 minutes longer before adding the chopped hard-boiled eggs.

uli - 2016-03-11 18:18:00

We love cauliflower and chickpea curry here.
Brown an onion, and cauliflower florets, add tin watties indian tomatoes (add extra spices and chilli depending on your taste) cover and let simmer (add vege stock if you need more moisture to cook your cauliflower) just before its ready add a tin of drained chickpeas and some spinach or silverbeet.
Once all cooked and heated through serve with rice.
Simple quick and easy

2spotties - 2016-03-11 20:06:00

thanks uli ...this one is the one I posted yonks ago & it's brilliant,
http://www.theluckypennyblog.com/2013/02/the-best-cauliflowe
r-crust-pizza.html
A great way of dealing with a glut of cauliflowers ...in fact I have heaps of those bases in the freezer & am about to eat some for dinner.
So handy when one doesn't feel like cooking or late home & want something tasty & simple.

samanya - 2016-03-11 20:07:00

Piccallil

arielbooks - 2016-03-13 09:40:00

It's very nice crumbed and baked to serve as a side or with a nice dipping sauce as a main with salad. Cauli rice is also good to serve instead of rice, I often use it to make a fried rice instead of rice.

Edited by nauru at 8:08 pm, Sun 13 Mar

nauru - 2016-03-13 20:06:00

Spiced cauliflower fritters with coriander and carrot yoghurt

These cauliflower fritters are yummy, they remind me of bhaji you get in Indian restaurants.

Makes approximately 12 fritters.
Ingredients
1 Tbsp Oil
¼ head Cauliflower, finely chopped
2 cloves Garlic, minced
1 Onion, diced
1 tsp Curry powder
¼ tsp Ground cumin
¼ tsp Ground coriander
¼ tsp Ground cinnamon
½ cup Self raising flour
¾ tsp Salt
4 Eggs, beaten
¼ cup Milk
½ cup Cheese, grated
¼ cup Parsley, chopped
2 Tbsp Oil
1 Lemon, cut into wedges to serve
Coriander and carrot yoghurt
½ cup Plain unsweetened yoghurt
1 Carrot, small, peeled and grated
½ cup Coriander, chopped

Heat oil in a large frying pan on medium heat. Fry cauliflower, garlic, onion and spices until cauliflower and onion are soft (5-6 minutes).

Whisk flour, salt, eggs, milk, cheese and parsley together. Add cauliflower mixture and mix together.

Heat oil in a large fry pan (preferably non-stick) and cook tablespoonfuls of batter for 2 minutes on each side until golden brown.

Mix yoghurt, carrot and coriander together.

Serve 3 fritters per person with a good dollop of coriander and carrot yoghurt and a lemon wedge to squeeze over just before eating.

http://www.bite.co.nz/recipe/8935/Spiced-cauliflower-fritter
s-with-coriander-and-carrot-yoghurt/

uli - 2016-03-16 17:15:00

Isn't it funny how red faced posters hardly ever come back to the thread?

uli - 2016-03-16 17:19:00

uli wrote:

Isn't it funny how red faced posters hardly ever come back to the thread?

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

samanya - 2016-03-16 19:07:00

Usually you are not that "un-understanding" samanya!

Posters that have red faces in their initial posts (which I always think of being angry to have harvested 4 caulis or having high blood pressure) - rarely come back to their threads - let alone say "thank you for all the recipes you posted for me" to let my blood pressure come to normal after all the excitement of harvesting and thinking about what to do with those caulis ....

uli - 2016-03-17 17:01:00

uli wrote:

Usually you are not that "un-understanding" samanya!

Posters that have red faces in their initial posts (which I always think of being angry to have harvested 4 caulis or having high blood pressure) - rarely come back to their threads - let alone say "thank you for all the recipes you posted for me" to let my blood pressure come to normal after all the excitement of harvesting and thinking about what to do with those caulis ....

OMG!
& other expletives ...do you have to make it so complicated uli?

samanya - 2016-03-17 19:21:00

Maybe it was an accidental red face? No.. Probably just hates frozen cauliflower very much I'm thinking. Whatever, no biggy is it? Uli's analysis is Not quite OMG to me tho, more ????. Thank you Uli for posting some divine sounding recipes that I will have to try. Maybe I'll grow some caulis that are edible this year. Something ate them last year. Don't have room for many.
It Would be interesting to see facial expressions and blood pressure readings at times on here.

wendalls - 2016-03-17 21:10:00

wendalls wrote:

It Would be interesting to see facial expressions and blood pressure readings at times on here.

yes it would be wouldn't it?

uli - 2016-03-18 13:40:00

Cauliflowers were $7.99 at Fruit World this morning!

davidt4 - 2016-03-18 13:45:00

I have made that a couple of times - great food for the hungry wwoofers :)

Egg, potato and cauliflower curry (Nadia Lim)

Ingredients
2 Tbsp Oil
2 Onions, chopped
3 cloves Garlic, chopped
1 piece Fresh ginger, 2.5cm, finely grated
1½ Tbsp Curry powder
2 Tbsp Peanut butter
2½ cups Vegetable stock, or chicken stock
1 cup Coconut milk
1½ Tbsp Soy sauce
1 Kumara, red or orange, cut into 2cm cubes
2 Potatoes, medium, cut into 2cm pieces
4 Eggs, free-range
½ head Cauliflower, chopped into florets
1 Lemon, juiced
2 Red chillies, sliced, to garnish
1 cup Fresh coriander, chopped, to garnish
Directions

Heat oil in a large frying pan or saucepan on medium heat. Cook onions, garlic and ginger until onion is soft, 4-5 minutes. Add curry powder and continue cooking for a further minute.

Stir in peanut butter, stock, coconut milk and soy sauce. Bring to the boil, then reduce heat, add kumara and potatoes and simmer for 12-15 minutes until kumara and potatoes are almost cooked through.

While curry is cooking, soft-boil eggs: place in a small pot and cover with water. Bring to a gentle boil and time for 4 minutes. Drain eggs and set aside. Add cauliflower and lemon juice to curry and continue cooking for a further 5-10 minutes until cauliflower is just tender. Season curry to taste with more soy sauce if needed. Peel shells off eggs and cut in half.

To serve, spoon curry into a large serving bowl and garnish with eggs, chilli and coriander. Serve with rice.

uli - 2016-03-18 13:46:00

davidt4 wrote:

Cauliflowers were $7.99 at Fruit World this morning!

Yep the hot summer this year was not kind to winter veges ... Pak'n'Save had caulis for $6.50 this week and broccoli for nearly 3 dollars!

However I have had a huge success with the Vignas this year...beans nearly 80cm long and so nice!

uli - 2016-03-18 13:49:00

Cauliflower steaks with garlic cream sauce and anchovy crumb (from Karena & Kasey Bird)

"...Roasted cauliflower has to be one of our favourite no-meat treats midweek. Cauliflower gets a lovely nutty flavour when it is roasted so we like to add some turmeric to make it a warming yellow colour and add depth of flavour. We love this with our sharp and salty anchovy sauce and our savoury herb crumb on top. We honestly think this is a dish where you don’t miss the meat at all..."

Ingredients
2 Tbsp Oil
1 head Cauliflower, cut into 2.5cm thick slices
½ tsp Fennel seeds, crushed
1 tsp Cumin seeds
Garlic cream sauce
1 Tbsp Oil
3 cloves Garlic, minced
½ Onion, finely diced
1 sprig Thyme
1½ cups Cream
Anchovy crumb
2 Tbsp Extra virgin olive oil
4 Anchovy fillets, finely chopped
2 cloves Garlic, minced
1 cup Panko breadcrumbs
¼ cup Flat leaf (Italian) parsley
Directions

For the cauliflower steaks, heat the oil in a large fry pan on a medium heat. Add the cauliflower to the pan and cook until golden brown on both sides. Season with salt and pepper, repeat with the other slices.

For the garlic cream sauce, heat the oil in a saucepan and add the garlic, onion and thyme. Cook until the onions are translucent. Add the cream, heat and reduce by half and season to taste.

For the anchovy crumb, heat the oil in a large frying pan over medium-high heat. Add the anchovy and garlic and cook for 1 minute until the garlic has softened. Add the breadcrumbs and cook until they are golden brown, remove from the heat and stir through the parsley.

uli - 2016-03-18 13:51:00

Aloo gobi (spiced cauliflower and potatoes) from Bevan Smith:

Ingredients
3 Tbsp Vegetable oil
½ tsp Black mustard seeds
¼ Onion, finely chopped
100 g Potatoes, peeled and cubed
¼ tsp Ground turmeric
½ tsp Ground cumin
½ tsp Ground coriander
1 tsp Garam masala, see note below
2 Tomatoes, roughly chopped
½ head Cauliflower, roughly chopped
2 cm Fresh ginger, peeled and cut into matchsticks
1 tsp Sugar
¼ cup Water
Directions

Heat oil in a medium saucepan over a moderate heat. Add mustard seeds and fry until they start to pop. Add onion and potatoes and cook for 5 minutes or until they are lightly browned. Add spices and cook for 30 seconds, then add remaining ingredients and stir to combine.

Increase the heat and cover with a lid. Cook for 10-15 minutes, stirring occasionally until vegetables are tender. Season to taste with a little salt and pepper and serve.

uli - 2016-03-18 13:53:00

Happy cauli cooking.

uli - 2016-03-18 13:54:00

uli wrote:

However I have had a huge success with the Vignas this year...beans nearly 80cm long and so nice!

Are Vignas snake beans? Lovely things.

davidt4 - 2016-03-18 20:26:00

davidt4 wrote:

Are Vignas snake beans?
Lovely things.

Yes they are.
I reckon they are nicer than the common Phaseolus vulgaris beans...

Maybe "vulgaris" says it all :)

I even have some seed from a wholesaler (that I haven't sown yet) that are dwarf - the ones I grew this year are climbers and they go to about 4 to 5 meters! Hard to pick - and if you don't they just make seeds for next year and nothing else - so out comes the extension ladder!

They got some sort of rust last month and I thought that is going to be the end of a very lovely and productive summer - but NO - they now make hundreds of side shoots and new flowers, so i will give them some more water and see if we can have a few more kilos (as if we need it - having been inundated with 2 buckets of figs, a few buckets of feijoas, only 1 bucket of chestnuts today! and about 20 hands of bananas) ... will need another freezer at this rate!

But back to the caulis - here is another recipe I found today!

uli - 2016-03-18 21:19:00

"...I love roasting cauliflower florets with sliced fennel, thinly sliced red onions, garlic and ginger, extra virgin olive oil and sesame seeds at 180C fan-forced. Toss several times as it cooks and bake until golden. Meanwhile, whisk a few tablespoons tahini with the same amount of lemon juice and a splash olive oil. Once you’ve formed a slurry, mix in either a cup of plain yoghurt or creme fraiche and combine with the roasted cauliflower, lots of shredded mint and parsley. It can be made the day before, but in that case don’t add the tahini dressing. Reheat the cauliflower the next day and toss with the dressing and herbs...."

Peter Gordon

http://www.bite.co.nz/kitchen-tips/ask-peter-gordon/2621/Ask
-Peter-Selfcatering/?ref=nzhbox

uli - 2016-03-18 21:20:00

Just popped into the local veg shop today. One medium cauliflower - $7.99!!! Guess I won't be doing the cauliflower cheese that I'd planned as a side dish for our guests tomorrow night...

I thought that $2.99 for a half in the supermarket yesterday was bad enough.

socram - 2016-03-18 21:37:00

Last nights dinner was:

Pomegranate glazed duck on cauliflower fritters (from Amanda Laird)

Ingredients
2 Duck breasts
2 Tbsp Pomegranate molasses

Fritters
1 Cauliflower, small
60 g Besan (chickpea flour)
1 tsp Cumin seeds, roasted
1 tsp Ground turmeric
½ tsp Ginger, ground
1 tsp Ground cardamom
2 tsp Salt
¼ tsp Chilli powder
¼ cup Fresh coriander, chopped
1 Egg, whisked
1 Vegetable oil, for frying
8 servings Greek yoghurt

Preheat oven to 200C. Heat an ovenproof fry pan. Score the skin on the duck breasts. Season and place skin side down. Cook for 5 minutes.

Pour off the fat, then turn over and finish cooking in the oven for 10 minutes. Glaze the breasts with pomegranate molasses then return to the oven for a further 5 minutes. Let rest for 10 minutes before slicing.

To make the fritters: grate the cauliflower into a bowl. Add the other ingredients and mix well.

Form into small fritters. Heat a fry pan and pour in enough vegetable oil to just cover the surface. Fry the fritters in batches until golden brown.

Transfer to paper towels, then arrange on a platter topped with sliced duck and a little yoghurt.

http://www.bite.co.nz/recipe/10934/Pomegranate-glazed-duck-o
n-cauliflower-fritters/

uli - 2016-03-21 18:32:00

Where did I read a nice recipe today....umm.....will go check, be back in a minute

Salmon and Cauliflower Bake

1/2 a cauliflower
210 tin salmon drained and flaked
3 spring onions, chopped
1 cup grated cheese
1 red capsicum
4 eggs
1 tsp lemon pepper seasoning
1 cup milk
1/2 cup self-raising flour

Heat oven to 200dC. Grease a quiche dish with butter.
Cut cauliflower into florets and cook in boiling water for 2 minutes, drain well. Scatter cauli over the bottom of dish.
Scatter over flaked salmon, spring onion, grated cheese, and chopped capsicum. beat eggs, add milk, flour, and seasonings, whisk to combine.
Pour egg mixture over cauliflower. Bake 30 minutes or till golden brown and set. serve warm, cut into wedges.

Edited by rainrain1 at 7:17 pm, Mon 21 Mar

rainrain1 - 2016-03-21 19:05:00

I was watching MKR here in Auz tonight and they made cauliflower chips and they looked divine and they were crispy. It was florets fried in some crispy batter.

marcs - 2016-03-23 05:08:00

Another person that has no idea that cauli is a cool season vegetable (and NOT "in season" right now!):
http://www.nzherald.co.nz/entertainment/news/article.cfm?c_i
d=1501119&objectid=11610721

However here are lovely recipes for next winter:
http://www.stuff.co.nz/life-style/food-wine/78214946/the-ult
imate-healthy-comfort-food-makeovers--with-cauliflower-natur
ally

uli - 2016-03-24 20:32:00

I have seedlings up at present (from seed), staggering them so they are over a few weeks.
This is when you start caulis, not harvest them.

lythande1 - 2016-03-25 06:46:00

heathermay1 wrote:

I have 4 large cauliflowers so would welcome some ideas to use them up recipes for pickles soups etc I hate frozen cauli please some ideas

Currently I would say sell them :)
http://www.nzherald.co.nz/business/news/article.cfm?c_id=3&a
mp;objectid=11611367

uli - 2016-03-25 11:07:00

For the more adventurous: Cauliflower Buns & Bagels
Do NOT expect a "bread" flavour or texture though! :)

They are however delicious in their own right. Make sure the mix is not too wet! Add rather more than less of the psyllium husk!

Makes 12-16 buns or bagels

Ingredients:
1 large cauliflower (1200g)
¼ cup / 20g almond meal
¼ cup / 20g nutritional yeast
1 ½ tsp. fine sea salt
½ tsp. garlic powder
2 large organic eggs
1 Tbsp. dried onions or sesame seeds
1 Tbsp. psyllium husk (optional, will make the buns drier)

Directions:
1. Wash and chop cauliflower into chunks.
Place in a food processor and blend until as fine as possible (you may need to do this in several batches as the cauliflower won’t process if the machine is too full).
Transfer cauliflower to a large mixing bowl.
Add the almond meal, nutritional yeast, salt, garlic powder and psyllium husk, if using. Stir very well to combine.

2. Preheat oven to 200°C.

3. Whisk eggs together in a separate bowl.
Add the eggs to the cauliflower mixture and stir until the “dough” is moist and will hold together.

4. Line a baking sheet with parchment paper.
Taking baseball-sized amounts of dough, squeeze them into a rough ball shape, then drop them from about 1 foot (30cm) onto the baking sheet (this helps to compact them). If you want to make bagels, simply use your finger to poke a hole in the center and shape the rest with your hands.

Sprinkle the tops with the dried onion or sesame seeds and place in the oven.
Bake for 20-30 minutes until the buns are golden brown around the edges.
Enjoy warm with butter, and store leftovers in the fridge for 3-4 days.

http://www.mynewroots.org/site/2015/09/cauliflower-buns-bage
ls/

uli - 2016-03-25 11:13:00

Cauliflower 'cous cous' tossed with salmon and a fried egg

Ready in less than half an hour, this perfectly balanced meal uses crumbled and lightly blanched cauliflower to make a delicious and lightly-textured couscous, tossed with rich, buttery salmon, sweet basil and extra virgin olive oil, and then topped with a fried egg.

Serves 2 (gluten-free and dairy-free if no ghee or butter used)

1/2 cauliflower, broken into florets
1 tablespoon ghee, butter or olive oil
2 free-range eggs
1 large handful of basil leaves, roughly torn, plus extra to garnish
2 salmon fillets, skin on, cut into small bite-sized pieces
juice of 1 lemon
good drizzle of extra virgin olive oil

Method

Put the cauliflower in a food processor. Pulse until it has a rice-like consistency, then transfer to a heatproof bowl.

Melt the ghee in a frying pan over medium heat. Crack the eggs into the pan, then cook until the yolks are done to your liking.

While the eggs are cooking, cover the cauliflower with boiling water. Leave to sit for 1 minute, then drain immediately.

Toss the cauliflower in a bowl with the basil, salmon, lemon juice, olive oil and a pinch of sea salt and freshly ground black pepper.

The salmon will cook perfectly from the heat of the cauliflower.

Serve each portion topped with a fried egg and garnished with extra basil.

Recipe from My Petite Kitchen Cookbook by Eleanor Ozich, published by Murdoch Books $39.99, May 2014.

uli - 2016-03-25 20:55:00

uli, please can you tell me how many eggs are in the cheesy cauliflower patties recipe?

wadboy - 2016-03-27 12:56:00

wadboy - which recipe do you refer to as "cauli patties"?

uli - 2016-04-01 17:48:00

Cauliflower gratin with pickled celery
by ADAM LIAW

in today's "stuff"
http://www.stuff.co.nz/life-style/food-wine/recipes/78558182
/recipe-cauliflower-gratin-with-pickled-celery

A whole cauliflower makes a perfect vegetarian roast. You can just pop it straight in the oven but I find that parboiling it first gives a more tender and better-tasting result.

INGREDIENTS

1 large whole cauliflower
olive oil, for drizzling
salt and black pepper, for seasoning
¼ cup parmesan cheese, grated
¼ cup roughly chopped walnuts
2 tbsp finely chopped parsley
1 tsp grated lemon rind

Pickled celery:
1 stalk celery, sliced (leaves reserved)
1 tbsp lemon juice
pinch of salt

Easy mustard bechamel:
75g butter
2 tbsp plain flour
500ml full-cream milk
¼ tsp salt
2 tsp Dijon mustard

METHOD

For the pickled celery, combine the celery, lemon juice and salt in a press-seal bag and squeeze out as much air as possible. Chill in the fridge for at least 30 minutes.

For the bechamel, melt the butter in a small saucepan then add the flour and heat for 2 minutes, stirring, until foaming. Add the milk a little at a time, stirring constantly to remove lumps, until a thin sauce is produced. Simmer for 5 minutes, then stir in the salt and mustard. Set aside.

Preheat the oven to 200°C.

Remove leaves from the cauliflower and trim the stalk so the head sits flat. With a small, sharp knife cut a deep cross into the base of the stalk (this will help it cook more evenly). Place the cauliflower into a large saucepan and cover with cold water. Add 1 tbsp of salt and bring to a boil. Continue to boil for 15 minutes then remove and drain.

Place the cauliflower head on a small gratin or baking dish and drizzle with the olive oil. Season with salt and pepper and bake for 30-40 minutes, until the cauliflower is tender and lightly browned.

Pour the bechamel over the cauliflower and scatter with the parmesan cheese. Grill for about 5 minutes until the bechamel and cheese brown. Scatter with the walnuts, parsley, lemon and pickled celery, then grind over more black pepper and scatter with the reserved celery leaves. Serve immediately.

uli - 2016-04-05 19:42:00

CAULIFLOWER 'COUSCOUS' (Nadia Lim) - congrats on your little son!

1 head (750–800g) cauliflower, cut into florets
½ telegraph cucumber, finely diced
2 tomatoes, diced
½ small red onion, finely diced
¼ cup Kalamata olives, chopped
¼ cup dates, finely chopped
50g feta, crumbled
¼ cup mint leaves, chopped
¼ cup flat-leaf parsley, chopped
Juice of 1 lemon (use zested one above)
1 tablespoon extra virgin olive oil

Place the cauliflower in a food processor and blitz to a fine, crumbly, couscous-like texture. You can do this in batches to avoid overcrowding. Alternatively, coarsely grate it, or chop it very finely. Next, place it into a large bowl and microwave for a few minutes, stirring a few times, or spread it out on an oven tray and cook for 5 minutes, until it is very lightly cooked but still slightly crunchy.
Toss the cauliflower with the cucumber, tomato, red onion, olives, dates, feta, mint, parsley, lemon juice and extra virgin olive oil. Season to taste with salt and pepper.

Serve with köfte and yoghurt

http://www.stuff.co.nz/life-style/food-wine/71326479/Recipe-
Turkish-lamb-k-fte-and-cauliflower-couscous

uli - 2016-04-13 20:47:00

Shepherd's pie - a great winter warmer.
Use mashed cauliflower instead of potato for a lighter version of that classic pie topping.

1 large head cauliflower florets, chopped
4 tbsp olive oil (or coconut oil)
1 tsp ground cumin
1 brown onion, diced
4 garlic cloves, diced
2 celery sticks, diced
2 medium carrots, diced
600g lamb mince
2 1/2 tbsp tomato paste
1 tsp thyme leaves, chopped
80ml dry red wine
375ml beef stock or chicken stock (check gluten-free if required)
3 tbsp flat leaf parsley, roughly chopped

Method
1. Preheat the oven to 180C.

2. Bring a large saucepan of water to the boil then add the cauliflower and cook for about 10 minutes until tender. Drain the cooked cauliflower in a colander and set it aside.

3. Heat two tablespoons of olive oil in a large frying pan or saucepan over a medium to high heat. Add the cumin, onions, garlic, celery and carrots and cook for five minutes, or until they soften and begin to brown.

4. Add the lamb mince and cook until browned. Add the tomato paste and thyme and cook for one minute, then pour in the wine and stock and simmer for 10 minutes, stirring occasionally. Season with sea salt and freshly cracked pepper.

5. Meanwhile, place the cooked cauliflower in the food processor and blend until smooth. Blend two tablespoons of oil through the puree and season to taste with salt and pepper.

6. To assemble, spread the meat mixture into the base of an ovenproof dish. Top with the cauliflower puree and smooth the top out evenly. Bake the pie in the oven for 30 minutes, or until lightly golden. Sprinkle with parsley and serve with a fresh, seasonal salad of your choice.

http://www.stuff.co.nz/life-style/parenting/family-life/reci
pes/10215500/Shepherds-pie-with-cauliflower-mash

uli - 2016-04-13 20:49:00

Thanks Uli... there are several very interesting recipes here and I plan on trying quite a few of them.

karlymouse - 2016-04-15 22:00:00

bump for the caulis - now only $3.50 here for HUGE heads.
Mine are months away from "heading".

More beans, courgettes and tomatoes to come through for another 6 to 8 weeks here though. 24 degrees in the last few days - not bad for mid-April!

uli - 2017-04-15 17:10:00

$5.99 here and not very big. Still, I bought one as there is so much you can do with them.

jan2242 - 2017-04-17 11:02:00

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

dairymaid - 2017-05-02 16:57:00

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

dairymaid - 2017-05-02 16:57:00