Vegetables+-+cauliflower


 * Veges-Cauliflower**

Delicious Magazine, Vol 3, issue 3, page 88 River Cottage Veg Everyday, Hugh Fearnley-Whiitingstall, page 352 Tana Ramsey's real family food, page 147 River Cottage Veg Everyday, Hugh Fearnley-Whiitingstall, page 376 http://www.simplyrecipes.com/recipes/roasted_cauliflower/
 * Lentil & cauliflower pilaf **
 * Roasted cauliflower with lemon and paprika **
 * Roasted cauliflower and broccoli with garlic & fennel seeds **
 * Stir-fried sesame cauliflower **
 * Roasted cauliflower with lemon & garlic: **

<><><><><> Delicious Magazine, Vol 3, issue 3, page 88
 * Lentil & cauliflower pilaf **

Serves 6

Ingredients 2 teaspoons canola oil 1 small onion, finely chopped ½ (about 450 g) cauliflower, cut into florets 1 1/4 cups (250 g) basmati rice 2 Tspns mild Indian curry paste (eg korma) NB: green curry paste works 3 cups (750 ml) vegetable stock 2 bay leaves 1 cinnamon quill 400g can lentils, drained and rinsed

Optional: 2 Tablespoons finely chopped coriander leaves Optional: Mango chutney to serve

Heat oil in a large frypan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add the cauliflower and rice and cook, stirring, for 2 minutes. Add curry paste and cook for a further minute. Add stock, bay leaves and cinnamon, then bring to the boil. Reduce heat to low, cover and cook for 15 minutes until rice is cooked and all liquid has been absorbed. Fluff rice with a fork, stir in lentils and heat through for 1 minute. Sprinkle over coriander and serve with chutney, if desired.

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River Cottage Veg Everyday, page 352
 * Roasted cauliflower with lemon and paprika **

Serves 4

Ingredients 1 medium-large cauliflower, (about 750-800g) trimmed and cut into medium florets 2 lemons 3 Tablespoons olive oil 1/2 teaspoon hot smoked paprika flaky sea salt and freshly ground black pepper

Preheat the oven to 220˚C (Gas mark 7) Cut the cauliflower into medium florets and rinse, leaving some of the water clinging to the florets. Put them in a large roasting tray, squeezing over the lemon juice from one of the lemons, trickle over the olive oil, add the paprika and some salt and pepper and toss the whole lot together.

Cut the remaining lemon into 6 segments and scatter these in the tray. Roast for 25-30 minutes, turning once, until the florets are slightly caramelized at the edges.

Squeeze the juice from the roasted lemon segments over the roasted cauliflower and serve at once, scattered with a little flaky sea salt. <><><><><>

Tana Ramsey's real family food, Hugh Fearnley-Whiitingstall, page 147
 * Roasted cauliflower and broccoli with garlic & fennel seeds **

1 medium cauliflower, cut into even sized florets (about 2 1/2 cm/1 inch 1 broccoli head of a similar size, cut as above 1 Tablespoon fennel seeds 3 cloves garlic, crushed salt & pepper 4 Tablespoons olive oil

Preheat the oven to 180˚C Pound the fennel seeds with a pestle & mortar, add the crushed garlic, a pinch of salt and the olive oil and mix together. Put the cauliflower and broccoli into a large bowl and pour over the olive oil mixture. Using your hands, make sure the vegetables are evenly coated with the oil, garlic and fennel before transferring to a large baking tray. Scrape out the bowl, ensuring none of the precious flavors are still sitting at the bottom and add to the vegetables. Give a very good grinding of pepper before placing in the oven for 25 minutes. Once during the cooking time, take the baking tray out of the oven and give it all a good shake to make sure everything is being cooked evenly.

Serves 4 - 6 as a side dish. <><><><><><><<>

River Cottage Veg Everyday, Hugh Fearnley-Whiitingstall, page 376
 * Stir-fried sesame cauliflower **

Serves 2-4

Ingredients 1 medium cauliflower, (about 700g) trimmed and cut into small, neat florets 2 Tablespoons sesame seeds 2 Tablespoons sunflower oil 1 onion, halved and thinly sliced 2 garlic cloves, sliced 1 - 2 green chillies, deseeded and thinly sliced 2 teaspoons freshly grated ginger 1 teaspoon sesame oil 2 teaspoons soy sauce, plus extra to serve A small handful of coriander, chopped, plus extra sprigs to finish

Break the cauliflower into small, neat florets. place in a bowl of cold water and leave to soak for 10 minutes.

In a frying pan, dry-fry the sesame seeds for a minute or two until toasted and fragrant. Tip onto a plate and set aside.

Heat the sunflower oil in a large frying pan or wok over a medium heat and add the onion. Sauté until pale golden, then add the garlic, chill(es) and ginger and fry, stirring, for a minute.

Drain the cauliflower. Raise the heat under the frying pan, then tip in the cauliflower and 100ml water. Cook, stirring, for 5-10 minutes until the florets are browning around the edges, adding a splash more water if they start to stick. Stir in the sesame seeds, sesame oil, soy sauce and chopped coriander.

Serve scattered with coriander sprigs and with soy sauce to hand for people to add as they choose. <><><><><>

http://www.simplyrecipes.com/recipes/roasted_cauliflower/ <><><><><><>
 * Roasted cauliflower with lemon & garlic: **