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I bought one of these in Holt on Saturday because they were so beautiful. When cooked it retained its colour and turned slightly bluer. The taste was indistinguishable from any other cauliflower.
A simple, yet delicious low carb cauliflower gratin, served in the new buffet of the luxury restaurant in Hanoi, Press Club.
Young Cauliflower Plants hardening off, near ready for planting out into the vegetable plot. Photo Courtesy of: gardendibber.blogspot.com/
2 handfuls of bread, torn into pieces.
4 T olive oil, separated, plus a splash more for frying
2 small dried chilies
1 cauliflower
32oz vegetable stock, plus more water if necessary
6 T butter, separated
1 large onion, finely chopped
2 garlic cloves, finely chopped
½ head of celery, finely chopped
14oz risotto rice
2 cups dry white wine
4oz Parmesan
A handful of fresh parsley, finely chopped
Salt and pepper
1. Place the bread pieces, 2 tablespoons of olive oil and chilies in a food processor and puree into a coarse pieces.
2. Heat a pan with a splash of olive oil and fry the breadcrumb mixture to brown, set aside.
3. Trim the leaves off the cauliflower and cut out the stalk. Chop the stalk finely, and break apart the cauliflower florets into small pieces. Keep the stalk and florets separated.
4. In a medium pot, heat the stock with the cauliflower florets.
5. In a large pan, heat the remaining 2 tablespoons of olive oil and 1 tablespoon of butter. Add the onions, garlic, celery and cauliflower stalk and sauté very slowly for about 15 minutes without coloring. When the vegetables are soft, add the rice and turn up the heat.
6. Keep stirring the rice as it begins to fry. When it begins to look slightly translucent, about 1 minute, add the wine and keep stirring.
7. Once the wine has been absorbed add 1 ladle of hot stock (the cauliflower florets should be very soft by now) and a large pinch of salt. Crush the cauliflower florets into the rice. Turn down the heat to simmer. Keep adding ladlefuls of stock, stirring constantly, crushing the florets, allowing each ladle of stock to be absorbed, about 15 minutes. If, upon tasting, the rice isn’t yet soft enough, add boiling water to the rice (I used 2 cups of water in addition to the vegetable stock).
8. Remove from the heat and add the remaining 5 tablespoons of butter, Parmesan and parsley. Taste and adjust salt and pepper. (I needed to add a generous amount of salt.)
9. Ladle out into bowls, sprinkle with browned bread mixture and serve.
with island creek oyster glaze and california white sturgeon caviar. served with an awesome mother of pearl spoon!
If you want to skip rice and potatoes, Cauliflower Fried Rice is the perfect side dish to serve on your next family dinner. • bit.ly/CflwRc
Si quieren evitar arroz o papas en las comidas, este plato de Coliflor servido como Arroz Frito es ideal para servir regularmente • bit.ly/ArrzClflr
Pin it • bit.ly/ClflwPIN
A walk along the edge of Langsett Reservoir with the Sheffield Sorby Society members. Cauliflower Fungus.
I'm not sure if this is what Alice Waters meant in her cookbook, The Art of Simple Food, when she said to cut the head of cauliflower into 1/4" slices. First, these are more like 1/3-1/2" slices, so thinner next time. But it looks very cool and brainy to have it in these weird slices. They were fun to sauté!
Playing with a recently purchased backdrop cloth and still trying it perfect the art of the offcamera speedlite... this time in a kind of Penn/Weston tribute.
This thing stinks and I've probably got lungs full of toxic spores now!