Tag Archives: cauliflower

Griddled Cauliflower with Hazelnuts and Pickled Red Onions

Cauliflower 4This is another ‘centre of the table’ or ‘mezze’ style dish made for sharing. Seasonally this is a winter salad which can be served warm or at room temperature. You can  prepare this well in advance, just put all the elements together before serving. Cooking cauliflower on the fire with oil gives it a really unique flavour. I also roast off cauliflower in the oven which has the same nuances. This combination is really different and is always well received.  It  works well with any other dish on the table, fish, meat, or as a vegetarian/vegan dish.

Ingredients (serves 4 or 6 if part of a mezze meal)

1 small, or half a large cauliflower
20g roasted hazelnuts
10g parsley
1 small red onion
25ml red wine vinegar
Honey
1 tbsp capers
Salt and pepper
Olive oil

Prep List

Cut the onion in half and slice it thinly. Mix the vinegar and the honey (or sugar) together. Put the cut onions into the same bowl and push the onions down with your fingers so they are covered with the vinegar.

CauliflowerCut the cauliflower across the body of it as oppose to florets as seen in the photo. Half of it will hold together, the other half will break into small pieces, but it doesn’t matter.

Make sure the hazelnuts are roasted, quite often they are already roasted, if they have no crunch then pop them in a hot oven for 5-8 mins, don’t forget about them.

Chop the parsley.

Measure out the capers.

Method

Cauliflower 2Put your griddle pan or frying pan on a high heat, or fire up the gas bbq. When hot turn down to medium heat. Toss the cauliflower in olive oil and put each large piece on the pan first, then after do whats left of the smaller pieces. Cook it well, you want some bite left in it but not too much. The cauliflower needs to almost burn a bit, crispy caramelized cauliflower is what you want. When it as all done cut the bigger pieces into bite size bits. Put into a mixing bowl with the capers, half the onion, salt and pepper and half the parsley.

Mix the ingredients in a bowl, taste, always taste everything, for seasoning. Lay onto a plate, then finish off the garnish with the rest of the onions and parsley.

Cauliflower Soup with Parmesan Croutons

 

Here’s the thing;  if you put 250ml of double cream into cauliflower soup, like every other recipe I have read,  then for sure you will have a rich and scrumptious soup. That soup will also be intensely  calorific.  This is a lighter soup relying on the cauliflower being cooked properly and not stewed. This alongside the addition of the mustard which adds some depth and a small amount of zero yoghurt finished off with a scratch of parmesan on the croutons (which can be left out if you wish) gives it depth and richness with out the fat content.

Ingredients

1 large white onion
1 small to medium cauliflower (450g)
2 cloves of garlic
1 litre of stock (either homemade or from an organic stock cube)
1 tspoon Dijon mustard
Olive oil
Salt and pepper
30g parmesan
Spelt bread (or any old bread you have in the house)
Natural yoghurt

Method

Roughly chop your onion and cauliflower keeping them seperate.  Take a good pan and cover the bottom with the oil,  place onto a mid heat and sweat off the onions. Try not to brown them as this will colour the soup the wrong way, you want it as light as possible. Add the garlic and cauliflower, keep stirring for 5 mins then cover with stock. Let this cook out for about half an hour.

Meanwhile prepare the croutons. Heat the oven to 200 degrees. Cut the bread into small squares, toss with some oil. Put on to a baking tray lined with paper. You only need enough for about 8 squares in each bowl. Toast off in the oven when they are ready take out and scratch some parmesan over them. Put back in for another minute. Put to one side until the soup is ready.

Take a stick blender, a magi-mix or a smoothie maker, and blend the soup until really smooth. Add the mustard and blend some more. If it is a little bit too thick, alter the consistency with some more of the stock. Knock down the yoghurt with just a little water so it is more of a pouring consistency.

To serve; Pour into a bowl, place a big pinch of croutons in the middle, then draw a circle of yoghurt around the croutons for a nice cheffy finish. Young thyme leaves or chives work well with with this soup sprinkled onto the croutons.