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Cauliflower Fungus (Sparassis crispa).
Growing at the base of a Scots pine near Agden Reservoir, South Yorkshire.
OS grid ref SK260927.
A stunner that was a table favourite during a recent carte blanche experience with M&TB during their annual TO visit.
We all stopped to enjoy not only the visual scene but also the interplay of textures, temperatures, and complimentary flavours chef Lachlan Culjak produced on this beautiful plate. It was really world class. Incredibly. Beautiful.
I knew it had to be a Must Try: www.torontolife.com/daily-dish/must-try/2014/01/21/must-t...
Please. Go. Your mind will be blown. Gorgeous plate.
Roasted heads of cauliflower on the shelf; condiments on the counter.
Miznon
Paris, France
(August 5, 2016)
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Dad bought it at the market today, I thought it was an interesting photography model too...
- Copyright Inamourada Flux © 2007
Homemade. The entire head of cauliflower was baked with some butter and spices... just slice and serve!
It's a low calories option of fried rice -like, but cauliflower with all ingredients and spices. Delightful and easy for the tummy.
7th February 2010.
I had intended to take some pictures of a derelict farm in the mist, but they were rubbish and I liked this much more, cos it's just odd. The veg in question had rotted and was then flattened by the snow, leaving a sort of cauliflower print on the ground.
Like the cabbages, this cauliflower is ready to eat, but I am saving it until after the garden tour on Saturday. It's too perfect!
The Cavolo Romanesco is very popular in Italy and is an ancient variety that was grown exclusively around Rome. It is pale green in colour, deliciously nutty in flavour and with all the nutritional benefits of its extremely close cousins, broccoli and cauliflower.
www.natoora.co.uk/shop/vegetables/cabbage-cauliflower-and...
1 medium cauliflower, 650g-700g
1 large red onion, peeled
100g olive oil
½ tsp finely chopped rosemary
10 medium free-range eggs
20g chopped basil
180g plain flour
2½ tsp baking powder
½ tsp ground turmeric
220g grated parmesan
Salt and black pepper
Melted butter, for greasing
2 tbsp black sesame seeds (or black onion seeds or plain sesame seeds)
1. Heat the oven to 350F.
2. Break the cauliflower into medium florets, put them in a pot with a teaspoon of salt, cover with water and simmer for 15 minutes, until quite soft. Strain, and leave in the colander for a few minutes to get rid of all the water.
3. While the cauliflower's cooking, prepare the batter. Cut a few 0.5cm rings off one end of the onion and set aside (these will go on top of the cake); coarsely chop the rest. Heat the oil in a pan and on a low heat sauté the chopped onion and rosemary for eight minutes. Remove from the heat, leave to cool down, add the eggs and basil, and whisk.
4. Sift the flour, baking powder and turmeric into a large bowl, and add the parmesan, one and a half teaspoons of salt and plenty of black pepper. Add the egg mix and whisk to eliminate lumps. Add the cauliflower and stir gently, trying to keep some florets whole.
5. Use baking parchment to line the bottom of a 9inch springform pan. Brush the sides with butter, put in the sesame seeds and toss them around so they stick to the sides. Tip in the cauliflower mix and arrange the onion rings on top.
6. Bake the cake in the centre of the oven for 45 minutes, until golden brown and set. Serve just warm or at room temperature.
Recipe from Yotam Ottolenghi