Tuesday, 10 February 2009

More to life than cauliflower cheese.....................

............. so said the man on the radio this morning. Apparently "as a nation" we are turning our back on the cauliflower in favour of broccoli; slaes of caulis have gone down by 30% over the last ten years it's reckoned. "Health experts" and "nutritionists" have been pushing broccoli due to its perceived benefits in fighting cancer, to the expense of the lovely cauliflower. I am on a short -term one woman campaign to do something about it, and will buy cauliflowers at the weekend, and spend time searching our ecipes. So far, we like cream of cauliflower soup, cauliflower bhajis and ofcourse, cauliflower cheese. I have made potato and cauliflower curry too, which is very good, but more recipes needed. If anyone has any ides, please post below and I'll give them a go. The best cauliflowers I had were from Cornwall - huge white curds and snapping bright green leaves - lovely!


Goosey said...

I love cauliflower and a Cauliflower cheese is ultimate comfort food with a big hunk of bread.

Leanne said...

i am happy to eat the cauli but you can keep the cheese!!

Leanne x

Lotti said...

Ooh we love cauliflower, especially cauliflower cheese with roast gammon and roast spuds! Also love it just on its own (ie without the cheese). Just wish I could grow the blessed stuff!


Frau Putz said...

I believe this is originally french - the "gratin"... but it tastes wonderful - and you can actually use any not-too-watery-and-quickly-done-veggies - or simply precook those that tend to water a lot or take long to be done.
I will try translating into English. Bear with me :o) - and I hope you know deciliter-measurements. (dl = deciliter)

Cauliflower gratin

Serves 4

300 g cauliflower devided in bouquets - boil for 4 minutes in salty water
150 g boiled, smoked ham in small pieces

1½ dl plain flour
3 dl milk
10 grams butter

4 egg-yolks (Is that the word? Yellow part, anyway!)

¾ teaspoon salt
freshly ground pepper

4 eggwhites
1½ soupspoon dry breadcrumbs

Mix flour, water and butter in a pan and bring to a boil while whisking. Boil thoroughly.
Remove from the heat and allow to cool for a couple of minutes.
Add the yolks one at a time - and be careful to whisk thoroughly (by hand) every time.
Add salt and pepper, cauliflower and ham.
Whisk the eggshites with an electric whisk until very stiff and blend them into the mixture.

Put in a tin holding approx. two liters, sprinkle with breadcrumbs and bake.
Bake at 175 degrees Celcius for approx. 1 hour. Don't (!) open the oven-door before done, as your gratin will collapse if you do.

Decorate with chives

Serve with bread, tomatoes and a green salad


Best of luck with your "save-the-cauliflower"-quest

Eco Gites of Lenault said...

Cauliflower and egg curry - yum!

Rosie x