Cauliflower
3/4 cup grated cheese
1 onion
6 strips of streaky bacon
1 cup sour cream
Broccoli (optional)
Carrots (optional)
Cook the cauliflower until just cooked.
Fry the onions and bacon.
Mix the sour cream and half of the cheese, 1/2 of the bacon and the onions, salt and pepper.
Stir into cauliflower and any optional ingredients.
Place into baking dish, top with rest of bacon and cheese.
Cook 180 degrees for 20 minutes or until brown. (nice with Feta dotted around)
400g Spaghetti
900g cauliflower chopped
1/2 cup pine nuts toasted
1 cup flat parsley
1/2 cup shaved pecorino cheese (or other hard cheese)
sea salt and black pepper
olive oil
1 tbsp olive oil
3 large brown onions thinly sliced
1/2 cup brown sugar
1 tsp dried chilli flakes
Heat oil in frying pan, add the onion and cook for 5-6 minutes until softened
Reduce heat, add sugar, chilli, salt and pepper and cook for a further 4-5 minutes
Remove from heat and set aside
Cook the pasta in salted boiled water for 6-8 minutes
Add cauliflower and cook for a further 2-4 minutes until pasta is al dente
Drain, reserve 1 cup of water
Return the pasta and cauliflower to saucepan with water, onion, mix to combine and cook for a further 1 minute
Sprinkle with pine nuts, parsley, cheese, salt and pepper
Drizzle with oil
Serves 4
half a medium to large cauliflower broken up into small florets
120 g flour
1 tsp Baking Powder
1/2 tsp of salt and 1/2 tsp of pepper
1 and 1/4 cups of Pecorino cheese (or any other hard cheese
1 and 1/2 tsps of ground fennel
1 tsp of dried parsley (or 1/4 cup of chopped fresh parsley)
4 eggs beaten
1 garlic clove crushed
150g Greek Natural yoghurt
1 tsp of dried parsley or 1 Tbsp of fresh chopped parsley
1 garlic clove crushed
salt to taste
2 tsp of olive oil
Boil the cauliflower until just starting to soften, drain and cool
Mix all yoghurt sauce ingredients together and and put in refrigerator to chill
Make the batter by sifting flour, baking powder salt and pepper
Stir in cheese, fennel and parsley
Add eggs and garlic and beat to make a batter
Add the cauliflower and stir, break up large pieces
Add olive oil to frying pan and fry until brown
Drain on paper towel
Serve with yoghurt sauce
1 cauliflower (not too large)
1 tsp dried oregano
1 tbsp finely chopped parsley
2 tbsp lemon juice (don't overdo it)
5 tbsp olive oil
250g Haloumi, cut into 5mm thick slices
80 g baby spinach
1/3 cup slivered almonds, toasted
Preheat oven 200 degrees C
Trim cauliflower (keep core), cut from top down to bottom (it should all stay together)
Whisk together oregano, parsley, lemon juice and half the oil. Season.
Heat a tbsp of oil in frying pan, cook for 4 minutes each side, covering with a lid
Transfer to an oven tray and roast in oven for further 10 minutes
Heat remaining oil and fry haloumi for 1-2 minutes each side until golden
Put spinach in bowl, drizzle with 3/4s of dressing. Toss. Sprinkle with almonds
Serve the cauliflower steaks drizzled with remaining dressing
200 grams cauliflower cut into small florets (about ¼ large cauliflower)
50 ml white wine
150 ml cream
1 clove garlic, crushed
sea salt and freshly ground pepper
Sauce
1½ cups milk
1 bay leaf
sprig of thyme
25 grams butter
4 tablespoons plain flour
½ cup firmly packed grated Gruyère
4 eggs, separated
To finish
½ cup grated Gruyère
300 ml cream
6 x 1½ cup-capacity ovenproof ramekins, greased and bases lined with baking paper
Cauliflower: Put the cauliflower in a medium sauté pan and add the wine, cream and garlic and season. Cook over a gentle heat for 25 minutes or until the cauliflower is soft and most of the cream has reduced. Cool for 10 minutes then blend in a food processor until smooth. Set aside.
Sauce: Put the milk into a medium saucepan with the bay leaf and thyme. Bring to a simmer over a gentle heat for 5 minutes then strain into a jug. Don’t rinse the saucepan.
Melt the butter in the same saucepan over a gentle heat and whisk in the flour. Whisking continuously, pour in half of the milk, adding the remainder once it thickens. Continue whisking over the heat until the sauce is thick and smooth. Stir in the Gruyère cheese, whisk well and remove from the heat. Whisk in the egg yolks, then combine with the cauliflower puree, stirring to incorporate well. Set aside to cool.
Preheat the oven to 180˚C.
Whisk the egg whites with a pinch of salt, to firm peaks. Add 1/3 of the egg whites to the cauliflower mixture, folding in to loosen the mixture slightly then add the rest of the egg whites, folding in gently.
Divide the mixture between the ramekins and place in a small roasting dish. Pour very hot but not boiling water into the dish to come halfway up the sides of the ramekins.
Bake for 25 minutes until the soufflés are risen and lightly golden. Do not panic if they are slightly one-sided or have burst a little at the top.
Remove the ramekins from the roasting dish and allow to cool for one hour – they will deflate and settle down. Once cooled, run a small knife carefully around the inside of the ramekins to release the soufflés slightly, and tip out into another roasting dish or individual ovenproof dishes and store in the fridge until ready to finish and serve. Soufflés can be prepared to this point the day before serving.
Preheat the oven to 200°C.
To finish: Sprinkle the soufflés with the Gruyère and pour over the cream. Bake for 12–15 minutes until the soufflés are lightly puffed and golden. Switch the oven to grill for the last minute (keeping an eagle eye on them!) to ensure a golden, bubbling top.
To serve: Place the soufflés on individual plates and drizzle any of the cooked cream left in the roasting dish around the base. Serve with a small salad of bitter greens.
1 medium cauliflower
olive oil for sautéing
2 cloves garlic, finely diced
1 medium onion, finely diced
10 large sage leaves, roughly chopped
½ cup milk
zest 1 lemon
3 tablespoons cream
½ cup walnuts, roughly chopped
1 cup finely grated parmesan
sea salt and cracked black pepper
¼ cup pesto
¼ cup extra virgin olive oil
Cut the cauliflower into large florets. Use a food processor to pulse to a rice-like consistency. You will probably need to do this in 2-3 batches depending on the size of your machine.
Heat a generous glug of oil in a large sauté pan over a medium heat. Add the garlic and onion. Cook until tender and translucent. Add the sage and cook for a further minute. Add the cauliflower, milk and lemon. Cook, moving frequently, for approximately 10 minutes until tender.
Stir through the cream and the walnuts. Cook for a further 2 minutes. Remove from the heat, add the parmesan and season generously.
Combine the pesto and the extra virgin olive oil. Drizzle over each bowl of risotto just before serving.
Will last up to 3 days in an airtight container in the fridge.
1 small, firm head of cauliflower
Sauce
50 grams butter
1 leek, thinly sliced
1 clove garlic, crushed
1/3 cup plain flour
2 cups milk
½ cup freshly grated Parmesan
Topping
50 grams butter
small handful fresh sage leaves
1 cup fresh breadcrumbs
¼ cup slivered almonds, roughly chopped
Parmesan for grating
4 individual ovenproof gratin dishes
Preheat the oven to 180˚C.
Cut the cauliflower into large pieces through the stem and pull the florets apart rather than cutting through them.
Cook in boiling, salted water for 3 minutes until just tender when pierced with a skewer.
Drain well then place stalk side up on paper towels to absorb any excess water.
Sauce: Melt the butter in a saucepan and add the leek and garlic with a good pinch of salt.
Cover and cook until the leeks are very tender, stirring occasionally. Sprinkle over the flour and stir into the leeks. Take off the heat and gradually whisk in the milk to make a smooth sauce. Season well and simmer gently for 5 minutes, stirring occasionally. Take off the heat and stir in the Parmesan.
Topping: Melt the butter in a sauté pan and cook the sage leaves for 1 minute until crisp. This infuses the butter with sage. Remove the leaves with a slotted spoon and set aside. Add the breadcrumbs and almonds to the pan and toss to coat in the butter.
To assemble: Place the cauliflower in the gratin dishes and spoon over the sauce, letting it run down the sides of the cauliflower. Scatter with the breadcrumbs and grate over a generous amount of Parmesan and a grind of pepper.
Bake for 20 minutes until golden and the cauliflower is hot. Top with the reserved crisp sage leaves and serve immediately.
1 cauliflower, leaves and root end trimmed
olive oil
sea salt and ground pepper
Parmesan for grating (optional)
Salsa
½ cup pitted green olives
¼ cup chopped gherkins
2 tablespoons capers
2 tablespoons parsley
zest 1 lemon
2 tablespoons lemon juice
4 tablespoons olive oil
2 cloves garlic, crushed
Preheat the oven to 200°C.
Salsa: Put the olives, gherkins, capers, parsley and lemon zest on a board together and chop finely. Transfer to a bowl and stir in the remaining ingredients. Season.
Place the cauliflower core side down on the bench. Slice into 2cm thick ‘steaks’, trying to keep them in large pieces if possible. Don’t worry if you end up with small rather than large slices.
Heat a little olive oil in a large sauté pan and, in batches, cook the cauliflower until lightly golden on both sides. Carefully lift onto a lined baking tray and season with salt and pepper. If using Parmesan, grate over a generous coating at this point. Roast for 10-15 minutes or until just tender but still with a little bite. Cooking time will depend on the thickness and freshness of the cauliflower.
To serve: Place the cauliflower on a platter and spoon over the salsa. Serve warm or at room temperature.
½ head cauliflower
½ cup almond meal
¼ cup tapioca flour
3 free range eggs, beaten lightly
1 large clove garlic, chopped finely
handful mint leaves, chopped roughly
1 tablespoon fresh thyme leaves
1 teaspoon turmeric
1 ½ teaspoons cumin seeds
1 teaspoon fennel seeds
⅛ teaspoon cayenne pepper
generous pinch sea salt and cracked black pepper
Ghee or coconut oil for frying
To Serve: Yoghurt (can be coconut or greek yoghurt), lemon wedges and chilli flakes.
Cut the cauliflower into florets and lightly steam. The cauliflower should be tender but not mushy. Leave to drain and then finely chop.
Place fennel and cumin seeds into a mortar and pestle and grind until the seeds are a rough powder.
Place all ingredients in a large bowl and mix until completely combined. Fry heaped spoonfuls of batter on a medium/high heat until golden. Each side will need roughly 3 minutes.
1 small cauliflower
4 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 tablespoon finely chopped thyme
1 red capsicum
sea salt and freshly ground pepper
Dressing
2 tablespoons lemon juice or white wine vinegar
2 cloves garlic, crushed
2 teaspoons Dijon mustard
⅓ cup olive oil
¼ cup packed mint
To serve
2 tablespoons capers
mint
Preheat the oven to 200˚C.
Halve the cauliflower and cut out the stalk. Cut into large walnut-sized florets, separating through the natural joins. Combine the olive oil, spices and thyme in a large bowl and toss with the cauliflower, turning to coat well. Tip onto a lined baking tray and season with salt and pepper. Place the capsicum to one side of the tray. Roast for 15 minutes, turning the cauliflower every 5 minutes until golden and just cooked through but still with a bit of bite. Tip into a bowl and cool. When the capsicum is cool, peel then seed and cut into long strips.
Dressing: Put the dressing ingredients in a food processor and process until smooth. Season.
To serve: Toss the cauliflower and capsicum with the dressing and place in a shallow bowl. Scatter with the capers and garnish with extra mint.
1.3kg whole cauliflower
1 cup dry sherry
1/4 cup white miso paste
1/4 cup pure maple syrup
2 tbsp olive oil
1 tbsp finely grated fresh ginger
2 cloves garlic
2 tsp sesame seeds
1 spring onion, thinly sliced
Preheat oven 200 C
Cut a cross in base of cauliflower with a sharp knife
Place cauliflower in a large heavy based cast iron casserole or deep ovenproof dish
Pour sherry into base of dish
Combine miso, syrup, oil, ginger and garlic into a small bowl, season
Spread over cauliflower
Cover dish with a lid or greased foil, bake for 20 mins
Sprinkle cauliflower with sesame seeds
Bake uncovered for a further 20 mins or until cauliflower is tender and browned slightly
Serve cauliflower topped with spring onion
1 kg cauliflower, coarsely chopped
3 eggs lightly beaten
200g bacon cut in 1cm pieces
4 spring onions sliced diagonally
2 cloves garlic, crushed
1 carrot peeled, coarsely grated
1 cup frozen peas
1/4 cup hoisin sauce
1 tbsp soy sauce
Process cauliflower in food processor until finely chopped (do not over process)
Heat an oiled wok or fry pan over a medium to high heat
Add eggs, swirl over base to form thin omelette, cook until just cooked, transfer to a chopping board, roll up and thinly sliced
Add bacon to frypan and stir fry until brown
Add cauliflower, onions, garlic, carrot and peas. Stir fry for 3 minutes or until vegies are tender
Return egg with combined sauces, season with pepper
Gently stir fry until hot
Cauliflower
garlic
butter
oil
fresh herbs or dried
sliced almonds
fresh lemon juice
salt and pepper
Cut the cauliflower into chunks, including the cores
Put into a food processor and pulse until it looks like rice (don't over pulse or it will get mushy)
Add butter and oil to a frypan, melt and stir in crushed garlic
Stir in cauliflower rice and cook for 2 mins then stirrin often until the rice starts to turn tender and picks up a little colour 3-5 mins
Take the rice of the heat and stir in lots of fresh herbs, toasted slivered almonds, fresh lemon juice, salt and pepper