I have 4 large cauliflowers so would welcome some ideas to use them up recipes for pickles soups etc I hate frozen cauli please some ideas
motorbo,
Mar 10, 9:06pm
cauliflower pizza cauliflower rice cauliflower mac cheese indian style battered or fritters
Cauliflower Pizza Crust ingredients • 1 medium head cauliflower, cut into florets • 1 egg • 1/2 cup mozzarella, shredded • 1/4 cup parmigiano reggiano (parmesan), grated • 1 teaspoon oregano or Italian seasoning blend • salt and pepper to taste directions 1. Rice the cauliflower in a food processor, place it in a microwave safe dish and microwave for 8 minutes or until cooked. 2. Place the cauliflower in a tea towel and squeeze as much moisture out as you can. 3. Mix the cauliflower, egg, mozzarella, parmesan, oregano, salt and pepper, press the mixture onto a baking mat or parchment paper lined baking sheet and bake in a preheated 450F oven until lightly golden brown, about 15-20 minutes.
1/4 head of small-medium cauliflower 3T plain desiccated coconut Salt & pepper Small handful of fresh coriander leaves, pulled apart 2T butter Dash of olive oil 1t lemon juice
Method
Put the cauli in the food whizz and pulse until it makes fine particles the size of rice Add the coconut to a dry pan on low heat and stir constantly until lightly golden and toasted (watch it as it's easy to overdo!). Remove. Add the butter and oil (to reduce the burning point of the butter) When sizzling add the cauli rice and reduce the heat, stirring well Cook over a low-medium heat until softening (I allow 10-15 mins max. with the odd stir) Season and taste Just before removing from pan to serve stir through the coriander leaves, coconut and lemon juice and mix in well
uli,
Mar 10, 11:15pm
Cauliflower and Blue Cheese Soup (or parsnip, brocolli, etc) 2 cups chicken stock 250g cauliflower (about 1/2 head) 150g courgettes (1 large or 2 small) 50g blue cheese (1/2 wedge) salt and pepper to taste
Pour the chicken stock into a 2 litre saucepan with a lid and bring to the boil. While the stock is heating, prepare the vegetables. Wash well and cut the cauliflower into approximately 5cm-sized florets, and cut large florets in half. Top and tail the courgettes and cut into 2-3cm lengths. Add to the stock and bring back to the boil. Reduce the heat and simmer for 7-10 minutes with the lid on, until the vegetables are just tender (a knife or fork will enter easily). Remove the pan from the heat and blend the contents of the pan to a smooth consistency using a hand-held blender, or a large blender or a food processor. As a last resort try a potato masher, but be prepared for a lumpy soup. Crumble the cheese, add to the pan and blend again. Serve with fresh or toasted bread, and if you love blue vein cheese crumble some extra on top as you serve the soup.
uli,
Mar 10, 11:16pm
Cheesy Cauliflower Patties 1 head cauli 1/2 cup cheddar cheese 1/2up panko breadcrumbs pinch cayenne (opt) salt oil Cook florets till tender. 10mins Drain and mash while still warm. Stir in cheese, eggs, crumbs, cayenne and salt to taste Coat pan with oil, Form mixture into patties, cook till golden brown 3-4 mins each side
uli,
Mar 10, 11:17pm
Whole baked cauliflower cheese
Roasting a cauliflower whole helps bring out its nutty flavour. Add an aromatic herb rub and creamy cheese sauce to the mix, and it becomes a truly magnificent dish! Taking it out of the oven all golden and bubbling will also help to bring a sense of theatre to your table.
Preheat oven to 210°C. Trim the green stalk and leaves from the cauliflower so it sits flat, then place it in a large saucepan containing 5cm water. Cover and simmer for 10 minutes, then transfer to an oven-proof dish. Melt the butter in a small saucepan, then stir in the flour until you have a paste. Add the wine and let it bubble for 30 seconds before whisking in the milk. Then add the bay leaf and seasoning. Keep whisking for about 8 minutes until the sauce thickens. Add the cheese and stir until it has melted. Rub olive oil all over the cauliflower and sprinkle with the dried herbs. Pour half of the cheese sauce over the top, then bake for 20 minutes. Spoon the remaining cheese sauce over the cauliflower and bake for a further 10 minutes until cooked through and golden on top. Cut the cauliflower into wedges with a serrated knife and serve inside the oven-proof dish.
Curried cauliflower and eggs ( A Simon holst recipe ) 4 eggs, 1 T cooking oil, 1 onion, sliced, 200g (2 medium ) potatoes, cut into 1cm cubes,2 cloves garlic, crushed, 1 T grated ginger, 1 T curry powder, 2 cardamom pods, crushed (optional), 4-5 whole cloves (optional) , 400g tin tomatoes in juice, ¾ cup coconut cream, 250g cauliflower, cut into florets, 1 t garam masala, ½ cup frozen peas (optional), 1-2 T chopped fresh coriander, ½ t salt
Hard boil the eggs and peel and set aside. Heat the oil in a large pan, add the onion, potatoes, garlic and ginger. Cook, covered without browning for 5 minutes, stirring occasionally, then add the curry powder and whole spices (if using) . Continue to cook, stirring for 1 minute longer then add the tomatoes in their juice. Stir , breaking up the tomatoes if needed, then cover the mixture and simmer gently until the potatoes are tender, about 5-10 minutes. Stir in the coconut cream, cauliflower florets and garam masala. Simmer uncovered for another 5 minutes , or until the cauliflower is tender. Mix in the peas (if using), coriander and salt, cook for 1-2 minutes longer before adding the chopped hard-boiled eggs.
2spotties,
Mar 11, 1:06am
We love cauliflower and chickpea curry here. Brown an onion, and cauliflower florets, add tin watties indian tomatoes (add extra spices and chilli depending on your taste) cover and let simmer (add vege stock if you need more moisture to cook your cauliflower) just before its ready add a tin of drained chickpeas and some spinach or silverbeet. Once all cooked and heated through serve with rice. Simple quick and easy
samanya,
Mar 11, 1:07am
thanks uli . this one is the one I posted yonks ago & it's brilliant, http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html A great way of dealing with a glut of cauliflowers . in fact I have heaps of those bases in the freezer & am about to eat some for dinner. So handy when one doesn't feel like cooking or late home & want something tasty & simple.
arielbooks,
Mar 12, 3:40pm
Piccallil
nauru,
Mar 13, 2:06am
It's very nice crumbed and baked to serve as a side or with a nice dipping sauce as a main with salad. Cauli rice is also good to serve instead of rice, I often use it to make a fried rice instead of rice.
uli,
Mar 15, 11:15pm
Spiced cauliflower fritters with coriander and carrot yoghurt
These cauliflower fritters are yummy, they remind me of bhaji you get in Indian restaurants.
Makes approximately 12 fritters. Ingredients 1 Tbsp Oil ¼ head Cauliflower, finely chopped 2 cloves Garlic, minced 1 Onion, diced 1 tsp Curry powder ¼ tsp Ground cumin ¼ tsp Ground coriander ¼ tsp Ground cinnamon ½ cup Self raising flour ¾ tsp Salt 4 Eggs, beaten ¼ cup Milk ½ cup Cheese, grated ¼ cup Parsley, chopped 2 Tbsp Oil 1 Lemon, cut into wedges to serve Coriander and carrot yoghurt ½ cup Plain unsweetened yoghurt 1 Carrot, small, peeled and grated ½ cup Coriander, chopped
Heat oil in a large frying pan on medium heat. Fry cauliflower, garlic, onion and spices until cauliflower and onion are soft (5-6 minutes).
Whisk flour, salt, eggs, milk, cheese and parsley together. Add cauliflower mixture and mix together.
Heat oil in a large fry pan (preferably non-stick) and cook tablespoonfuls of batter for 2 minutes on each side until golden brown.
Mix yoghurt, carrot and coriander together.
Serve 3 fritters per person with a good dollop of coriander and carrot yoghurt and a lemon wedge to squeeze over just before eating.
Isn't it funny how red faced posters hardly ever come back to the thread?
samanya,
Mar 16, 1:07am
What do you mean? Try to be specific . hmmm?
uli,
Mar 16, 11:01pm
Usually you are not that "un-understanding" samanya!
Posters that have red faces in their initial posts (which I always think of being angry to have harvested 4 caulis or having high blood pressure) - rarely come back to their threads - let alone say "thank you for all the recipes you posted for me" to let my blood pressure come to normal after all the excitement of harvesting and thinking about what to do with those caulis .
samanya,
Mar 17, 1:21am
OMG! & other expletives . do you have to make it so complicated uli?
wendalls,
Mar 17, 3:10am
Maybe it was an accidental red face? No. Probably just hates frozen cauliflower very much I'm thinking. Whatever, no biggy is it? Uli's analysis is Not quite OMG to me tho, more
uli,
Mar 17, 7:40pm
yes it would be wouldn't it?
davidt4,
Mar 17, 7:45pm
Cauliflowers were $7.99 at Fruit World this morning!
uli,
Mar 17, 7:46pm
I have made that a couple of times - great food for the hungry wwoofers :)
Egg, potato and cauliflower curry (Nadia Lim)
Ingredients 2 Tbsp Oil 2 Onions, chopped 3 cloves Garlic, chopped 1 piece Fresh ginger, 2.5cm, finely grated 1½ Tbsp Curry powder 2 Tbsp Peanut butter 2½ cups Vegetable stock, or chicken stock 1 cup Coconut milk 1½ Tbsp Soy sauce 1 Kumara, red or orange, cut into 2cm cubes 2 Potatoes, medium, cut into 2cm pieces 4 Eggs, free-range ½ head Cauliflower, chopped into florets 1 Lemon, juiced 2 Red chillies, sliced, to garnish 1 cup Fresh coriander, chopped, to garnish Directions
Heat oil in a large frying pan or saucepan on medium heat. Cook onions, garlic and ginger until onion is soft, 4-5 minutes. Add curry powder and continue cooking for a further minute.
Stir in peanut butter, stock, coconut milk and soy sauce. Bring to the boil, then reduce heat, add kumara and potatoes and simmer for 12-15 minutes until kumara and potatoes are almost cooked through.
While curry is cooking, soft-boil eggs: place in a small pot and cover with water. Bring to a gentle boil and time for 4 minutes. Drain eggs and set aside. Add cauliflower and lemon juice to curry and continue cooking for a further 5-10 minutes until cauliflower is just tender. Season curry to taste with more soy sauce if needed. Peel shells off eggs and cut in half.
To serve, spoon curry into a large serving bowl and garnish with eggs, chilli and coriander. Serve with rice.
uli,
Mar 17, 7:49pm
Yep the hot summer this year was not kind to winter veges . Pak'n'Save had caulis for $6.50 this week and broccoli for nearly 3 dollars!
However I have had a huge success with the Vignas this year. beans nearly 80cm long and so nice!
uli,
Mar 17, 7:51pm
Cauliflower steaks with garlic cream sauce and anchovy crumb (from Karena & Kasey Bird)
". Roasted cauliflower has to be one of our favourite no-meat treats midweek. Cauliflower gets a lovely nutty flavour when it is roasted so we like to add some turmeric to make it a warming yellow colour and add depth of flavour. We love this with our sharp and salty anchovy sauce and our savoury herb crumb on top. We honestly think this is a dish where you don’t miss the meat at all. "
Ingredients 2 Tbsp Oil 1 head Cauliflower, cut into 2.5cm thick slices ½ tsp Fennel seeds, crushed 1 tsp Cumin seeds Garlic cream sauce 1 Tbsp Oil 3 cloves Garlic, minced ½ Onion, finely diced 1 sprig Thyme 1½ cups Cream Anchovy crumb 2 Tbsp Extra virgin olive oil 4 Anchovy fillets, finely chopped 2 cloves Garlic, minced 1 cup Panko breadcrumbs ¼ cup Flat leaf (Italian) parsley Directions
For the cauliflower steaks, heat the oil in a large fry pan on a medium heat. Add the cauliflower to the pan and cook until golden brown on both sides. Season with salt and pepper, repeat with the other slices.
For the garlic cream sauce, heat the oil in a saucepan and add the garlic, onion and thyme. Cook until the onions are translucent. Add the cream, heat and reduce by half and season to taste.
For the anchovy crumb, heat the oil in a large frying pan over medium-high heat. Add the anchovy and garlic and cook for 1 minute until the garlic has softened. Add the breadcrumbs and cook until they are golden brown, remove from the heat and stir through the parsley.
uli,
Mar 17, 7:53pm
Aloo gobi (spiced cauliflower and potatoes) from Bevan Smith:
Ingredients 3 Tbsp Vegetable oil ½ tsp Black mustard seeds ¼ Onion, finely chopped 100 g Potatoes, peeled and cubed ¼ tsp Ground turmeric ½ tsp Ground cumin ½ tsp Ground coriander 1 tsp Garam masala, see note below 2 Tomatoes, roughly chopped ½ head Cauliflower, roughly chopped 2 cm Fresh ginger, peeled and cut into matchsticks 1 tsp Sugar ¼ cup Water Directions
Heat oil in a medium saucepan over a moderate heat. Add mustard seeds and fry until they start to pop. Add onion and potatoes and cook for 5 minutes or until they are lightly browned. Add spices and cook for 30 seconds, then add remaining ingredients and stir to combine.
Increase the heat and cover with a lid. Cook for 10-15 minutes, stirring occasionally until vegetables are tender. Season to taste with a little salt and pepper and serve.
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