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Feel free to use this image, but make sure to link to: paleogrubs.com/curried-cauliflower-soup-recipe
Gobi Matar: Indian Cauliflower & Peas. Recipe: carolinasaucecompany.blogspot.com/2012/05/indian-cauliflo...
Doreen made this a few weeks ago. It was one of the best home-made pizzas I've ever eaten. Now get this: The CRUST was made of cauliflower!!! On top? Well, that's just the usual stuff: red peppers, mozzarella, anchovies, etc. But what a taste! The cauliflower made it.
From the January edition of "Food and Nutrition" (click on the tab for "cauliflower close-up")
"Cauliflower steaks are versatile and easy to prepare. Simply slice 1 inch think steaks from the center of a cauliflower head. Brush the steaks with olive oil then grill or broil until golden and tender"
Not quite as they say. First of all, a steak will only hold together if the florets are still attached to the stem. You need a very large cauliflower to get more than one or two steaks. Secondly, on a grill one inch thick will not produce "tender" with this amount of marking. They illustrated it with many fewer tomatoes and found some yellow ones as well, and few few decorative sprigs on fresh thyme. I chopped up some parsley - as that was in the fridge - and used more tomatoes for colour. This was a side dish not a meal in itself - see adjacent image
Recipe:
1 head of cauliflower, greens removed
11/2 cup plain soy yogurt
Salt and Pepper
2 tsp cumin
3 tsp garlic powder
1 tsp chili powder
3 tsp curry powder
2 tsp dried parsley or coriander
2 tsp olive oil
Preheat oil to 400 degrees. Place the oil in a baking dish coating the bottom. Whisp together all ingredients but the head of cauliflower. Paint the mixture all over the head of cauliflower covering every inch of surface. Place in the pan and bake 30-40 minutes.
Serves 4-6.
Romanesco cauliflower season again. Focus stacked using zerene. See www.flickr.com/photos/lordv/44506417285/ for a 3D version
Fibonacci-tastic.
I don't quite have the studio-style background and lighting that cowfish managed, but I'm still fairly happy with this photo.
The ultimate vegetable for math geeks - these strange variants on a cauliflower turn what was a humble vegetable inti a design classic by growing as a very good fractal, which it seems rather a shame to eat. Seldom seen in the UK but common in south Germany - this one was unexpectedly found for 99p on a market stall in Ingleton, North Yorkshire
I got this idea from seeing Jacques Pepin whip it up very easily on TV. It was indeed easy to make. First make bechamel sauce with butter, flour, milk and a little cream. I like to add subtle garlic flavor by adding a clove of crushed garlic into the butter, letting it cook, then start the process of making the sauce. Season to taste. Cut the cauliflower into small bite-sized pieces and toss into a baking dish. Pour the béchamel sauce over and sprinkle grated cheese. Here I used Swiss comte. Bake in a preheated 350 F oven until the cheese is brown on top and bubbling. Couldn't be easier, and of course it was delicious.
Winter vegetables typically bore, but at Yours Truly head chef Lachlan Culjak has created a cruciferous dish that is anything but common, bland or bleak.
Available on both of the restaurant’s 5-course ($55) and 20-course carte blanche ($95) tasting menus, the Kaiseki-inspired cauliflower course is a stunning reflection of how Culjak embraces seasonal ingredients, art and story-telling on a plate.
The ugly duckling of the winter vegetable world is transformed into three pleasing forms: a wobbly brick of cauliflower mousse that’s been lightly seasoned with kombu dashi; warm caramelized roasted cauliflower florets; and dehydrated cauliflower chips that peek like bare trees over a pristine winter landscape made of spongy torched masa, pretty pickled pearl onion petals, and velvety sprigs of lemony baby purslane. It’s a delicate explosion of playful textures and contrasting temperatures that’s surrounded by concentric swirls of horseradish yogurt, which add a mellow kick to the tasting menu’s transitional second course. Even its wine pairing, a savoury, unfiltered Coda di Volpe from Campania (Cantina Giardino “Paski”), complements the plate’s terroir – playing off the brininess of the black olive “soil” (80% of Italy’s olives grow in Campania) to create a harmonious balance of flavours. It doesn't just look it’s been touched by a winter woodland fairy, it tastes just as ethereal.
The write up as a Must Try on Toronto Life: www.torontolife.com/daily-dish/must-try/2014/01/21/must-t...
Saturday afternoon I steamed some cauliflower and covered it with a cheese sauce before heading over to Leslie Anne's place. First I cut up the cauliflower head. I wanted just the flowering tops and didn't want the stem or leaves. In this photo, I have already cut up the entire head and discarded what I didn't need. The amount of flowering tops I obtained completely filled the little steamer that I insert into a pot of boiling water.
Look at the other three photos in this series to see how I made this dish.
Lightly coated and crispy fried cauliflower with a tomato and chilli salsa
The Liquorist
Leeds
5-7 Greek Street
Leeds
LS1 5RW
© 2018 Tony Worrall
A desperation picture, but a tasty side dish: Yotam Ottolenghi's saffron cauliflower, with slight adjustments (shallots, raisins and capers instead of red onion, sultanas and green olives).