Tag Archives: cauliflower

Roast cauliflower, herby yogurt and tomato salad.

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I am mad for a big salad, the sort of thing that works as your main course but could also be a side if required.  A combination of ingredients with various flavours and textures that just work together.  Sometimes this could be a bowl lunch (do they call this a Buddha bowl) where I have collected various bits from the fridge or it could be something that involved a little more planning.  As such I am always putting things together to see what deserves to be written down.  Often these collections will include pulses of some description, I can barely go a day without either butter beans, lentils or chickpeas and favour Bold Beans, they are spectacular.  There must also be crunch and some kind of dressing, possibly yogurt or maybe a herb one along the lines of my Fresh Herb Sauce (July 2013).

Here we have some roast cauliflower and I think roasting brings out something really special in this particular vegetable, miles better than the boiled of old (that said I wouldn’t be without cauliflower cheese in the winter).  Some singed edges and the added spices make it really sing and I love the contrast with the herby yogurt and tang of the pickled onions.  You can of course use broccoli if that is what you have or prefer and I’ve made a similar salad using potatoes as the veg when that has been all the larder yielded.

Make the component parts ahead if that works for you and then bung them together before you serve.  We had this recently with a couple of other salads and a big pile of marinated, grilled chicken which was fabulous but I would be just as happy with this on its own.  Easy, cheap, make ahead, delicious – what more could you want?

Spiced Cauliflower, herb sauce and pickled onion salad

I often make my own spice blend using cumin, paprika, a little cayenne etc or a cajun type mix I get from the farm shop but here I used Cape Herb & Spice rub in Portuguese piri piri which has a great flavour and heat and I just happened to have it to hand.  I rarely use these pre-made blends but have found a couple I like and they do save a bit of time.

1 cauliflower, chopped into small florets, core cut up and leaves retained

1 tablespoon spice mix, see intro

2 tablespoons olive oil (nothing special)

A couple of stems of cherry tomatoes still on their vines if possible

300g Greek yogurt

1 batch Fresh herb sauce (July 2013)

1 batch Quick pickled onions (August 2014)

Preheat the oven to 200.  In a large bowl mix the cauliflower florets and core with the olive oil and spice mix, spread over a large baking tray and cook in the oven for around 30 minutes until it’s taken on colour (not just colour from the spices).  For the last 10 minutes, add the cauliflower leaves to the pan (turn them in the spices and oil) and finally the cherry tomatoes just to bring these to point of the skin splitting.  You can then leave all this to cool until just warm or even cold but I wouldn’t want it fridge cold. Check whether the cauliflower needs a bit of salt, it depends on the spice mix, some are quite salty.

Spread the yogurt onto a large plate and swirl the herb sauce over it.  Top with the cauliflower, scatter over the drained pickled onion and top with the cherry tomatoes. A pinch of salt over the top and you will be good to go.  This would serve four as a side.

 

 

 

 

Cauliflower curry

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Rarely have I taken a photograph that so inefficiently portrays the delight that this curry delivers.  The most arduous thing that is required here is to chop up a cauliflower and then let the magic happen in the pan.  Barely a recipe although one that a you can tinker with at will, adding or subtracting to suit you and whomever you are cooking for.  I sometimes make this with individual spices but more often turn to a good paste and then shake in a couple of extras that I like.  The use of a paste not only makes this even easier and quicker  but may be a useful shortcut for those without an entire spice drawer at their disposal.

The reasonably large quantity of stock which is required to cook the cauliflower is then given substance and body by the addition of red lentils.  I have only used half a tin of coconut milk because I’m looking for a suggestion of its sweet, fragrant note rather than a full on green curry vibe – the other half I freeze until next time.  I also use all the cauliflower, stalks, leaves and all which makes the supremely satisfying, not only in the eating sense but also in the frugality and no waste sense.

Cauliflower Curry

I add the cardamom and nigella seeds simply because I like their specific flavours but it is entirely up to you and the curry will absolutely not suffer without them.  If you love ginger add some grated ginger or chuck in extra garlic if that is your thing, the following is simply my way, you can go off piste as you please. The paste I have taken to using is a Jamie Oliver Keralan one but any good quality medium heat paste will be fine – use what you have.   Brown rice seems to work particularly well with this and leftovers are tip top for lunch the next day.

1 onion, peeled and finely chopped

1 tablespoon vegetable oil

1 generous tablespoon of curry paste (see introduction)

100g red lentils

1 litre vegetable stock

1/2 can coconut milk

1 cauliflower chopped into small florets, stalk and leaves cut up too

A handful of cherry tomatoes

Fresh coriander, chopped

Soften the onion in the oil and then add the paste and lentils, stir it all well and then add the stock and coconut milk.  Bring it up to a simmer then add the cauliflower, florets, stalk, leaves and all.  Cook for about 15 minutes until the cauliflower and lentils are cooked – the lentils will break up a bit and thicken the sauce.  Add the cherry tomatoes for the last few minutes just to heat through and soften a bit.  Serve with masses of chopped coriander sprinkled over and some brown rice.  Serves 4.