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this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2009/12/31/cauliflowe...
Cauliflower florets cooked till crispy and crunchy in a beer batter makes for ideal tea time snack or appetizer to go with evening drinks. Click on the link for the recipe.
Made this tonight and it came out just right. Photographed at 2.8 with bounced flash and ambient incandescent light. I always loved to eat this when I was growing up, and my parents were sure to order it whenever we went to a certain restaurant nearby. I've tried and failed to cook it before, but not to such success. I've always found it hard to deep fry anything well at home.
Cauliflower: 1 Fresh Head
Parboil separated florets until tender. Drain well.
Batter: 1 egg, dash of water, salt, paprika, pepper, flour (about half a cup?). Beat until smooth and then toss with cooked florets. - feel free to modify, I definitely experimented a bit to get the right consistency and taste.
Deep fry in vegetable oil in batches. I like to do about 6-7 at a time in a wok and keep tossing them in about 3/4 inch of the hot oil, then remove when nicely browned to drain.
Sauce: Ranch salad dressing thinned with small amount of water.
Close-up of cauliflower coral (Pocillopora meandrina) at Midway Atoll in Papahānaumokuākea Marine National Monument. Photo by: James Watt/NOAA Office of National Marine Sanctuaries, 2002
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Our cauliflower are looking a little weak and leggy. As an experiment we have some of our starters and then will be planting some cauliflower as seeds directly in the garden.
The cauliflower above are all from our indoor starters
I recently directed and completed a music video for Dan le Sac Vs Scroobius Pip for their new single Cauliflower. We shot the video on the RED camera and these are stills I pulled from the 4K RED footage and colour corrected myself as if they were photos, inspired by Greg Williams who recently has been conducting his photoshoots with a RED camera, creating videos and making his stills photography from the RED footage. The RED shoots at a 4K resolution (off the top of my head I think it's around 12 megapixels or something) and with the quality of lenses a frame taken out of RED video footage is as good as any image taken on a DSLR.
These were corrected in photoshop, which were then used as reference images for the look of the video, although the video does not look exactly as these photos do (it's very difficult to recreate a look created in photoshop in Apple colour) and these particular frames are not in the actual cut of the video.
These images are also in the original RED aspect ratio, 2:1, whereas the final video is in 2.35:1, so we're seeing slightly more of the frame here.
Director of Photography: Adam Etherington
It was large cauliflower at a low price. Not my favourite vegetable but my partner likes it. So I smothered it in a sauce I made with stilton - and sprinkled some cornflakes on the top for crunch. Then under the broiler for colour.
Cauliflower Soup
My mum used to often make cauliflower soup when I was a kid, and I have always loved it. She would thicken it through the roux method of course, but trying to keep it syn free, this is not an option for me. My mum also used to buy a glass jar of baby food containing miniature meatballs which she would add to the soup. I have been known to chop up some chipolatas into it, a very good combination, but today I didn't have any so the soup was naked.
Serves 2
Syn Free on Extra Easy
½ large cauliflower
1 litre water
1 tbsp bouillon powder
2 egg yolks
Cut the cauliflower into florets, and boil in the water with bouillon powder added until very soft. Using a potato masher, squash the cauliflower until roughly mashed. Take off the heat and allow to cool ever so slightly. Give the egg yolks a little whisk with a fork and add to the soup while stirring continuously and vigorously. Serve immediately.
Looks like corral or some sort of sea creature.
Cauliflower fungus (thanks Vida for the info).
From www.mushroomhunter.com/Clavaire.htm:
It is quite unusual, but it grows in the same place year after year. Large specimens can last for several days if stored carefully in a cool place with its base in water. The cauliflower fungus is a western species and grows in Autumn. Dries extremely well. If possible, avoid cleaning in water. It is better to brush away any dust particles, cut into thin slices and clean each slice before cooking. If you do use water, remember to dry the fungus well on paper towel before cooking. One of the nicest ways to deal with this fungus is to cut it in thin slice, dip them in a batter made with beer rather than milk and deep-fry to make a wonderfully crisp nuuty hors d’oeuvres or accompaniment to a favorite dish. But it is equally good if sliced fresh and added to stews and casseroles.