View allAll Photos Tagged cauliflower...
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.
I have this wonderful vegetarian cookbook called 500 Greatest Vegetarian Recipes and decided to try some recipes out of it. This one turned out magnificently. It could be used as a side dish or the main dish. Or if you are me, the only dish!
Ingredients:
1 large broken up head of cauliflower
(mine was small so I bulked it up with a large potato as well. You can also use broccoli.)
2 tablespoons butter
1 medium onion finely chopped
3 tablespoons plain flour
2 cups milk (I used almond milk)
5 oz gorganzola (I used a 4 oz container of crumbles)
1/2 teaspoon celery salt
pinch of cayenne pepper (I used more cause I like things a little spicier)
3/4 cup walnuts (I used pecans)
parsley to garnish (I used a little bit of dill)
Don't be afraid to use variations. Blue cheese might be better if Gorgonzola is too strong for you. This is pretty easy, and I don't think you can really screw it up.
Boil cauliflower for about 6 minutes in some lightly salted water.
Melt butter in a pan and add onion. cook for about 5 minutes until soft.
Stir the flour in with the buttery onions, and add the milk slowly.
When the sauce begins to bubble, add the celery salt, cayenne, and cheese. Stir until thickened and melty.
Transfer your cauliflower to a casserole dish and pour sauce mixture over top.
Put under the broiler until the top gets a little browned.
Scatter nuts on top and serve promptly with garnish.
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).
Guess, the cold is too much for this cauliflower too… ;-)
Just look at the layers of leaves it has wrapped itself in… :-)
Cauliflower coral (Pocillopora meandrina) covering a reef in Papahānaumokuākea Marine National Monument. Photo by: Kaleomanuiwa Wong, 2010
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