Whether it’s roasted, steamed, raw, baked, curried, pureed or boiled, there’s a cauliflower recipe to suit every occasion. Here are two to try…
I discovered this soup from a well known Yorkshire brand’s food hatch at Harlow Carr’s RHS garden a few years ago and I’ve never forgotten it. I’m not sure if it was because I was cold and drinking it outside why it tasted extra special but I think it was the addition of caraway seeds. It’s really simple to make so give it a try.
Cauliflower & Carraway Soup
Ingredients
1 onion
2tsp caraway oil
Good olive oil
1 large cauliflower or 2 small
1 chicken or veg stock cube
800ml water – more if needed
Salt and pepper to season
Recipe
Chop the onion finely and gently simmer with carraway seeds until soft for 10 minutes. Cut cauliflower into small florets and cover with hot chicken stock and cook until the cauliflower is soft. Once your certain the cauliflower is cooked blend until smooth and season to taste. You can add a splash of milk or a dash of cream if you like.
It’s crunch time
Theres always exciting vegetables available from our local greengrocers in Corbridge and when Karen returned from the post office with a mesmerising Romanesco Cauliflower earlier this week we knew the perfect recipe to try from one of the cookery books from the shop Coronation Cauliflower from Crave by Ed Smith, it may be a bit retro but it was truly delicious. Delicious in a baguette or an addition to a evening meal.
Coronation Cauliflower
Ingredients
1 medium-large cauliflower
2 tbsp cold-pressed rapeseed oil
4tsp medium curry powder
40g mayonaise
50g greek yogurt
1 tbsp aubergine pickle/mango chutney for less heat
4 celery sticks cut into 1cm pieces
1 lemon
salt and pepper to taste
Recipe
Prepare the cauliflower by chopping into good sized florets make sure to use the core and stalk. Measure and mix the oil and half the curry powder into a mixing bowl, add the florets, core and stalk, mix well and tip onto a baking sheet and put into a pre heated oven (220C). After 30 minutes add some of the chopped cauliflower leaves for a further 15 minutes. It should look charred but succulent and sprinkle with flaky sea salt.
In a large a mixing combine all the other ingredients with the mayo, yoghurt, aubergine pickle, celery, a squeeze of lemon and more salt and pepper. You can add nice additions such as roasted peanuts or cashews and a sprinkling of fresh coriander.
