Tag Archives: organic cauliflower

12 veg of Christmas – 5 cauliflower recipes

Guy says
After years in the culinary doldrums, condemned by sulphurous memories of sccauliflower-4hool dinners, cauliflower is back; and quite rightly so. Treated kindly, this sturdy brassica is fit for a feast and is much prized in Italy, Asia and Africa – in fact most places apart from where it grows best: in the UK. Cauliflowers love our damp, mild maritime climate, particularly in the mild West. Here are a few options for making the most of it over Christmas.

5 of the best cauliflower recipes:

cauliflower, butterbeans & kale

Serves 2
A robust winter salad, this is best served warm or at room temperature so that the flavours from the dressing have a chance to infuse. For a heartier meal, eat with slices of cold roast beef or topped with a sizzling pork chop.

cauliflower-butter-beans-and-kale200g cooked butter beans
1 cauliflower, cut into small florets
100g red Russian kale, blanched, squeezed and roughly chopped
1 tbsp capers, rinsed and drained
leaves from a small bunch of tarragon or flat-leaf
parsley, roughly chopped
wholegrain mustard, to taste
vinaigrette, to taste
salt and black pepper

If you are cooking the beans yourself, add a good pinch of salt when they have become tender and let them sit in their cooking water for 30 minutes off the heat. If using tinned, heat them gently but thoroughly in their liquid and a dash of water. Lightly steam or boil the cauliflower. Drain the beans and put them into a bowl with the cauliflower, kale, capers, herbs, a generous blob of mustard and a good drizzle of vinaigrette and toss to combine. Taste and adjust seasoning if needed.

Variation
This is a great way to use up leftover or tinned pulses; lentils and flageolet and haricot beans will all work well – or for a more varied texture try a combination of all three.

roasted cauliflower with butter, lemon and cumin

serves 4 as a side
The cumin gives this dish an Indian feel but the spicing is so subtle that it works in the most traditional of meals. The flavour combination suits roasted parsnips too.

roasted-cauliflower-with-butter-and-lemon1 cauliflower, split into florets
zest and juice of 1 lemon, plus the juice of another
80g butter, diced
2 rounded tsp cumin seeds, toasted and ground (or 2 tsp ready-ground cumin)
handful of flat-leaf parsley leaves, roughly chopped
salt and black pepper

Heat the oven to 190°C/Gas 5. Season the cauliflower with salt and pepper and spread it out in a roasting tin. Roast in the oven for 12–15 minutes until lightly golden. Cover with foil if it’s browning too much. Finish with a squeeze of lemon juice. Stir in the butter, cumin and lemon zest and roast for a further 3–5 minutes, until tender but so it still has bite. Remove the tin from the oven and stir in the parsley, then add the remaining lemon juice a little at a time to taste.

Variations
• For extra spiciness add 1 teaspoon of ground coriander and nigella (black onion) seeds with the cumin.
• Replace the cumin with dried or fresh thyme leaves.
• Swap the cumin for chopped garlic and chilli flakes (or chopped fresh chilli) and the parsley for fresh coriander leaves.

whole roasted cauliflower with almonds & garlic

serves 4

whole-roasted-cauliflower1 cauliflower
olive oil for roasting
sea salt & ground black pepper
50g flaked almonds
4 tbsp olive oil
2 cloves garlic, finely chopped
1 tsp smoked sweet paprika
1 tbsp dry sherry
3 tbsp parsley, roughly chopped

Cut off any green leaves from the cauliflower and trim the core so it sits flat in a baking dish. Drizzle over just enough oil to cover the top of the cauliflower. Sprinkle over a little sea salt. Roast at 200°C until the top is golden brown and the cauliflower is just tender, about 1 hour. Keep it warm in the oven. Put the almonds in a frying pan and heat gently until toasted. Add the oil and garlic and fry for a min or two. Add the paprika and dry sherry and cook to reduce the liquid slightly. Stir in the parsley and season with salt and pepper. Present the cauliflower whole at the table, then cut into thin slices and drizzle over the almonds to serve.

saffron poached chicken with cauliflower couscous, dates & pine nuts

serves 4, prep 15 mins, cook 20 mins

saffron-poached-chick-and-cauliflower½ tsp saffron threads
2 carrots, roughly chopped
1 stick celery, roughly chopped
2 bay leaves
4 chicken breasts, skin removed

for the couscous:
1 small cauliflower, outer leaves removed, cut into florets
1 garlic clove, crushed
large handful finely chopped parsley
small handful finely chopped mint
100g pine nuts, toasted in a dry frying pan until golden
200g dates, pitted & chopped
1 tbsp sherry or good white wine vinegar
juice of 1 lemon
2 tbsp good olive oil
1 tbsp honey
100g mixed winter salad leaves

Put the saffron, carrot, celery and bay leaves in a saucepan. Add 1½ litres water, bring to a simmer and add the chicken (make sure it is completely covered with water). Simmer for approx 30 mins, until cooked. Leave to cool in the pan, then take the chicken out and tear or chop into pieces. Pulse the cauli in a food processor until it looks like couscous (or chop very finely if you don’t have a processor). Transfer to a large bowl. Mix in the garlic, herbs, pine nuts and dates. Season with salt and pepper. Whisk together the vinegar, lemon, oil and honey and mix into the cauliflower. Toss in the chicken. Taste and adjust the seasoning, lemon and oil if needed. Serve with the salad leaves.

gluten-free cauliflower & almond gratin

serves 4 as a main course, 6 or more as a side dish, prep 10 mins, cook 45 mins
Keep the lighter green leaves on your cauliflower for colour and flavour. Serve with rice or quinoa and cooked kale or cabbage, or roasted roots. Using a whisk to make any béchamel or cheese sauce is easier and gets a smoother result than stirring with a spoon.

caulifloer-and-almond-gratin1 large cauli, cut in ½ then each ½ into 6-8 large wedges, keeping the stalk & any lighter inner leaves intact
50g butter
50g rice flour (or use another starchy gluten-free flour, eg. potato)
500ml unsweetened almond milk
100g grated cheddar cheese, plus a little extra for sprinkling
1 heaped tsp dijon mustard (check it doesn’t have any gluten, some do)
2 small handfuls flaked almonds

Preheat your oven to 220˚C/200˚C fan/gas mark 6. Steam or boil the cauliflower and leaves for 4 mins. Drain and put to one side, so any excess moisture evaporates off. Meanwhile, melt the butter in a pan. Add the flour and stir on a very low heat for 2 mins. Remove from the heat, add 3-4 tbsp of the almond milk and whisk together to make a thick smooth paste. Gradually add the rest of the milk, whisking all the time, until the sauce is smooth. Return to the heat, add the cheese and gently heat for a few mins, until the cheese has melted and the sauce thickened. Stir in the mustard and season to taste. Put the cauli in a baking dish. Pour over the sauce and sprinkle over a little extra cheese. Bake for 15 mins. Sprinkle over the almonds and bake for a further 10-15 mins or so, until the almonds are golden.

Visit the recipe pages on our website for further recipes, or add organic cauliflower to your order.

For more ideas for a Christmas rich in veg, download our seasonal booklet full of recipes and tips from our Riverford cooks and you, our customers. Available to download here: www.riverford.co.uk/christmas-veg.