Cauliflower is an excellent blank canvas.
Garnish with the cauliflower shavings and nori salt.
Cauliflower is also a major ingredient in piccalilli.
Cauliflower can stand up to rather bold seasoning, in fact.
Place the steamed cauliflower in a colander to drain off any water.
Add the cheese and cooked cauliflower and place in a food processor.
Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan.
But regular white cauliflower is fine, and will give delicious results, too.
Cauliflower can be boiled, baked or roasted, and seasoned in any number of ways.
Stir quickly over a medium heat for five minutes until the cauliflower is just tender.
The phrase “steamed cauliflower” sounds almost like punishment, but it can be delicious.
For the wing sauce, mix the butter and sauce together and brush over the fried cauliflower.
Meanwhile, for the purée place the cauliflower and milk in a large saucepan and cook for 8-10 minutes.
When the cauliflower is mashed (or blended), the pectin in the cauliflower will thicken and smooth the mash.
Spoon a portion of the cauliflower and egg mixture on one side, and the cauliflower and langoustines on the other side.
Yotam and Sami give the cauliflower the Ottolenghi treatment in two dishes: fritters, a dish from Sami's childhood, and chargrilled in a salad.
To make the cauliflower mousse, heat the oil in a large frying pan and gently fry the cauliflower for 5 minutes, or until soft.
Drain the cauliflower and return to the pan off the heat, put the lid back on and leave the cauliflower to steam for 10 minutes.
Somewhere between macaroni and cheese, British cauliflower cheese and a cauliflower gratin is this burbling dish of tangy, creamy cauliflower.
To steam your cauliflower, break the cauliflower into large, but still bite-size, florets, and place them in a steamer basket set inside a pot of simmering salted water.
- a plant having a large edible head of crowded white flower buds
- compact head of white undeveloped flowers
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