My beloved came home from the market the other day with the biggest cauliflower I have ever seen…and there lay the challenge…given (in my opinion) the old cauli can be a tad bland what to do with it to liven it up a bit…
Here are two recipes
Lentil and Cauliflower Dahl
2 tbs sunflower oil
1 large onion, thinly sliced
2 garlic cloves, finely chopped
2 tbs medium-hot Indian curry paste – if like me you can’t get a good curry paste (and in rural france you cannot) use powdered indian curry and give it a good old cook in oil with the onions
1 cup (200g) dried red lentils
3 cups (750ml) vegetable stock
2 tbs tomato paste 500g cauliflower, cut into small florets
1 cup (120g) frozen peas, thawed
2 tbs roughly chopped coriander leaves, plus extra chopped coriander to garnish Natural yoghurt and naan bread, to serve
Method Heat oil in a large pan over medium heat. Add onion, garlic and curry paste, then cook, stirring, for 5 minutes or until onion softens. Add lentils and stir well to coat. Add stock and tomato paste, bring to the boil, then cover and simmer over low heat for 15 minutes. Return heat to medium, add cauliflower and simmer, covered, for 8-10 minutes until vegetables are tender. Add peas for final 2 minutes, then stir in coriander. Serve the curry with yoghurt and naan, garnished with extra coriander.
Ingredients1 small cauliflower
2-3 cloves of garlic, cruched
Lemon juice from half a lemon
Coarse salt and freshly ground black pepper
Preheat oven to 200°C. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper.
Place casserole in the hot oven, uncovered, for 30 – 40 minutes, or until the top is lightly brown. Test with a fork to check if cooked, the cauliflower should be tender but still firm. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.