Tag Archives: cauliflower

07Aug/15

Cheesy Cauliflower

Cauliflower cheese(4)

Cheesy cauliflower made with nutritional yeast, a little vegan butter and Oatly cream to give it a gorgeous, smooth, creamy flavour.  I also made some stock with the cauli stems and added the stems to the cauliflower bake – if you haven’t tried using the stems before you must have a go – waste not, want not and it enhances the texture and gives the dish a more cabbagey flavour.

Ingredients

1 cauliflower with fresh stems
1 onion, sliced
2 bay leaves
3 cloves garlic, sliced
Little ground black pepper

Cheesy Sauce
350ml stock
1 soya or oat cream (I used Oatly 250ml)
2 tablespoons Nutritional Yeast
2 tablespoons butter
Pinch of turmeric for colour
½ teaspoon English or Dijon mustard
3 tablespoons cornflour mixed with a little cold water to make a paste

Method

  • Remove stems and cook the whole cauliflower in about 2 inches of water for 7-8 minutes, no more and set aside

Make the stock

  • Chop the stems into 1 inch pieces (cut off any tough bits)
  • Make stock with the cauliflower stems, onion, garlic, bay leaves and black pepper by adding 500ml water and simmering for 30 minutes
  • Strain the stock and keep the stems and onions aside – we will add this to the bake

Make the sauce

  • Make the sauce by combining all the sauce ingredients except the cornflour and mustard
  • When it comes to the boil, add the cornflour paste and stir on low heat until sauce is thick – add mustard and take off the heat

 Bake

Cauliflower cheese

  • Break the cauliflower into large florets and place in a baking dish
  • Add the stems and onions from the stock
  • Pour the cheesy sauce and bake for 20 minutes on 200C , 400F, gas mark 6 for 20 minutes

Cauliflower cheese(2)

  • Place under hot grill for 5 minutes
11Jul/15

Spicy roast cauliflower

Roast cauliflower

Here’s a cauliflower roast to spice up your meal.  It is easy, just mix ingredients into thickish batter, coat cauli and bake – done.

Ingredients

Small cauliflower
2 heaped tablespoons gram flour (basan)
1 tablespoon Nutritional Yeast (optional)
½ teaspoon cumin powder
½ teaspoon ground fennel seeds
½ teaspoon sweet paprika
¼ teaspoon turmeric
¼ teaspoon salt
1 tablespoon oil in batter
2 tablespoons oil in roasting pan

Method

  1. Mix all the dry ingredients above up to 1 tablespoon oil and add a little water to make a smooth, thickish paste – enough to coat the cauli but not run off! If too thin, add a little more gram flour
  2. Put an inch of water in pan and par boil whole cauliflower for 5 minutes only
  3. Remove the cauliflower, allow to cool a little, then coat with batter
  4. Put 2 tablespoons oil in a roasting pan and roast cauliflower in preheated oven at 200C, 400F, gas mark 6 for 20 minutes
11Jul/15

Cauliflower & peas

Cauliflower & peas

Cauliflower and peas, another quickie to eat with either flatbread or with rice and dal.

Ingredients

1 small cauliflower
1 large cup frozen peas
2 tablespoons oil
1 teaspoon mustard seeds
½ teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
Little chilli powder (optional)
Salt to taste
Few curry leaves (optional if you don’t have it but they do add a lovely flavour. It is easier to find these days, I have seen some in Tescos in the veg section and also Schwartz do one in a little bottle – well worth adding to your cupboard)

Method

  • Cut the cauliflower into small florets and leave in a bowl covered with water
  • Heat oil in a pan and add mustard seeds
  • As soon as they begin to pop and they do! take off heat and add all the spices including salt
  • Add a tiny splash of water and gently fry spices for a couple of minutes
  • Add cauliflower and peas, cover tightly and cook on low heat for about 20 minutes, stirring intermittently to ensure it doesn’t stick to the pan
  • You may need to add a small splash of water but if the cauli is soaked in water, you shouldn’t need any
23May/15

Aloo gobi

Aloo gobi(2)

Here’s the way I do my aloo gobi…you know the one we inevitably order when we go for a curry…. The sauce is very basic with tomatoes but the trick is to first add the potatoes and then 10 minutes later pop in the florets – keeps them nice and crisp and perfectly cooked – add them all together at your peril….potatoes take longer to cook and poor cauli suffers the “squidgy mush” syndrome.

I also tend to use a few of the stalks provided they are nice and fresh….why waste? And they add flavour and texture so do give it a go.

Aloo gobi dinner

Serves 4

Ingredients

1 small cauliflower (my florets weighed about 350-400 grams)
Few cauliflower stems and leaves if fresh, roughly chopped
3 medium potatoes (about 500 grams), cut into 4 each
1 medium onion, sliced
3 tablespoons oil
3-4 cloves garlic, minced or chopped
1½ inch piece of ginger, minced or chopped
1 teaspoon turmeric
2 heaped teaspoons curry powder
1 teaspoon cumin powder
2-3 medium tomatoes
1 tablespoon tomato puree (or add more tomatoes)
Salt to taste
A little fresh coriander for garnish

Method

  • Fry the onions in oil until golden
  • Add all the spices, tomatoes, tomato puree and salt

Aloo gobi

  • Cover and cook gently until tomatoes are cooked and mushy – add a small splash of water if required

Aloo gobi(3)

  • Add potatoes and cauliflower stems (if using) and 150ml water and cook for 10 minutes

Aloo gobi(4)

  • Now add the cauliflower and cook for a further 15 minutes
  • Sprinkle with fresh coriander and serve with rice or chapatti