n a large bowl. Toss cauliflower florets in the sauce mixture to
nch pieces. Break up the cauliflower into florets.
7. Toss
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
Parboil the cauliflower florets until just softened, then drain
ver high heat. Add the cauliflower florets and cook until very tender
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Heat a large saucepan over high heat, lightly coat with oil and saute leek for 4-5 mins, or until tender. Add cauliflower and stock. Bring to a boil and simmer for 8-10 mins, until tender. Using a hand blender, process soup until smooth. Blend in half-and-half and 2/3 of the Parmesan. Reheat gently and season to taste.
Serve topped with reserved cauliflower florets and remaining Parmesan.
side.
Simmer broccoli and cauliflower florets in water for 10 minutes
CAULIFLOWER FLORETS:
Plunge cauliflower florets in boiling water for 1 minute.
Plunge florets in icing water, drain and let dry.
VINAIGRETTE:
Mix together, lemon juice and sugar until sugar disolves.
Add mayonnaise, lemon zests, olive oil, yellow mustard, salt and pepper,mix well.
Add onions, chives, cranberries and chopped eggs to cauliflower florets, pour vinaigrette and mix well.
Refrigerate for 1 hour.
aking pan.
Cook the cauliflower florets in a saucepan of boiling
Preheat the oven to 450 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan.
Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.
Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.
Remove from the oven and sprinkle with the Parmesan.
Garnish with chopped chives and serve immediately while still warm.
alfway through.
Add the cauliflower florets to a food processor fitted
he knife.
Place the cauliflower florets and smashed garlic on a
b>cauliflower to crisp-tender. I boil mine whole then cut into florets
hicken to pan. Stir in cauliflower florets, diced apple and raisins; cover
br>Keep warm.
Cook cauliflower florets for about one minute in
In a large saucepan, combine potatoes, cauliflower florets, leek and garlic. Cover with water then bring to a boil. Reduce heat and simmer for 10 mins, or until potatoes are just tender. Drain.
Return potato mixture to saucepan and mash with butter and cheese spread, adding milk as necessary. Season.
In a medium glass salad bowl combine the broccoli florets, cauliflower florets with red onion slices (if using) cubed cheese, crumbled bacon and dried cranberries or raisins.
For the dressing; (add in dressing just before serving) in a bowl whisk the mayonnaise with sugar and wine vinegar together until smooth, season with black pepper.
Drizzle the dressing over the top of the salad; toss to combine with the vegetables.
Sprinkle the top with sliced almonds, then place the egg slices around the bowl.
oil.
cook the broccoli & cauliflower florets for about 1 minutes in
Mix marinade ingredients together.
Add florets to the marinade.
Keep aside for 10 minutes.
Heat oil in a skillet.
When hot, add the cumin seeds.
Allow to splutter.
Once they stop spluttering, toss in the marinated cauliflower florets and the marinade.
Cook until the cauliflower is tender and the liquid has dried completely.
Garnish with ginger, green chillies and corriander leaves.
Serve hot with hot rotis or parathas.
Enjoy!