Category: cauliflower

Categories
cauliflower curry curry powder lentils turmeric yoghurt

gobi tarka dall

gobi tarka dall

I can’t get enough cauliflower, and am always quick to toss out a few recipes for those that think it dull and dreary. I was dead pleased to see an article in the latest Delicious magazine devoted to the joys of the cauli. It’s not just for cauliflower cheese, y’know.

Gobi tarka dall (based on a recipe by Debbie Major):

150g puy lentils

300ml vegetable stock

2 teaspoons cumin seeds

1 large cauliflower, broken into florets

1 medium onion, chopped

6 garlic cloves, grated

1 teaspoon ground cumin

½ teaspoon turmeric

1 teaspoon Madras curry powder

200ml coconut milk

1 tin of tomatoes

1 tablespoon Greek yoghurt

Bunch of fresh coriander leaves

For the tarka:

2 tablespoons sunflower oil

1 teaspoon nigella seeds

1 teaspoon cumin seeds

3 cloves

  1. Rinse the lentils thoroughly then simmer them in the stock for 20 minutes until tender. Set aside.
  2. Heat a little oil in a pan, and drop in the cumin seeds. After 30 seconds or so they will spit and jump about so throw in the cauliflower and get some dark brown scorches on them. Remove to one side.
  3. In the same pan fry the onion until soft (about 10 minutes), then add the garlic. After a couple of minutes stirring add the cumin, turmeric and curry powder. Cook for a further minute, then add the coconut milk, tomatoes and cauliflower. Simmer for fifteen minutes, until the cauliflower is tender.
  4. Stir the lentils into the curry and season well with salt. Leave to simmer so everything is piping hot, then turn off the heat stirring in the yoghurt with some vigour (this will avoid separation). Throw some coriander over the top.
  5. For the tarka, get the oil sizzly hot and add the spices. After a minute’s crackling turn the heat off and toss the lot over the curry. Serve with soft and puffy naan bread.
Categories
cauliflower cumin turmeric

crispy roast cauliflower

Another delight tweaked from Leon Fast Food. A quick and easy side dish. I suspected roasting cauliflower would render it quite dry, but surprisingly it’s still nice and juicy in the middle. I ran this one past one of the authors, who offered the following advice. I am going to make it again this weekend!

Crispy roast cauliflower:

1 head of cauliflower, slashed into florets

1 tablespoon cumin seeds

1 teaspoon turmeric

  1. Preheat the oven to 180ºC. Scatter the ingredients in a large roasting tray and toss with plenty of oil, salt and pepper. Roast for 30 – 40 minutes, until you get “crispy brown bits at the edge.”
Categories
broccoli cauliflower food orange

a trio of canapés

I’ve written this post as a guest over at Jo’s Kitchen. Go on, go have a look!

Categories
cauliflower egg food paprika

smoky cauliflower frittata

A punchy treat from Yotam Ottolenghi’s new book Plenty. It’s a cauliflower frittata packed with smoky flavours. I used scamorza (you can buy it, or make your own as I did here), smoked paprika and smoked sea salt to amp up the aromatic flavour. It’s also important to ‘toast’ the cauliflower in a pan before pouring the egg mixture in to accentuate the cauli’s nutty aroma. This is really good – really good – and I even had it the next day cut into cubes and reheated in the oven. It left a lovely smoky flavour in the mouth a good while later. Very tasty indeed.

Smoky cauliflower frittata:

1 head of cauliflower, cut into florets

Smoked sea salt

4 tablespoons creme fraiche

6 eggs

2 teaspoons dijon mustard

2 teaspoons smoked paprika

1 spring onion, sliced

150g scamorza, grated

50g cheddar, grated

  1. Preheat the oven to 180°C.
  2. Parboil the cauliflower in salted water for 4 minutes, then drain. While it boils, whisk together the eggs, creme fraiche, mustard, paprika, onion plus two thirds of the cheeses. Season with smoked sea salt and white pepper.
  3. Fry the cauliflower in a little oil for a couple of minutes, without stirring, until the underside starts to brown. Pour over the egg mixture and when the edges start to set scatter the remaining cheese on top. Transfer to a hot oven for 15-20 minutes until set to your liking (I like mine past wobbly).
  4. Cut into wedges and serve with a green salad.
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