WFU Home

CAULIFLOWER

Cauliflower contains calcium, magnesium, folic acid, potassium, boron, betacarotene and vitamin C.

Cauliflower Champ

INGREDIENTS

  • 25g (1oz) butter (optional) plus a knob for the spring onions
  • 1 large or 2 small cauliflowers, cut into florets
  • 300ml (½ pint) milk
  • 25g (1 oz) unsalted butter
  • squeeze of lemon juice
  • 6 spring onions, thinly sliced
  • salt and ground white pepper
METHOD
  1. Melt the 25g (1oz) butter in a saucepan until bubbling.
  2. Add the cauliflower florets and cook, covered, on a low heat until begining to soften without colouring. Add the milk and bring to a simmer.
  3. Recover and cook until the cauliflower is at a puree stage.
  4. Transfer the florets to a liquidiser (without the milk) and blitz to a smooth puree, adding any of the remaining milk to loosen, if needed.
  5. Season with salt, ground white pepper and a squeeze of lemon juice.
  6. Soften the spring onions in the knob of butter and add to the puree just before serving.

Cauliflower Curry - (new)

INGREDIENTS

  • half a large onion
  • 5 cloves of garlic
  • 6cm root ginger, peeled and chopped
  • 2 green chillies, chopped
  • 1 tblsp vegetable oil 2tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp hot chilli powder
  • 2 tomatoes, chopped
  • juice of half a lemon
  • 6 cardamon pods
  • 6 whole cloves
  • 200ml vegetable stock
  • salt and freshly ground black pepper
  • 1 small cauliflower, cut into florets
  • 600g potatoes, cubed
  • 100g natural low fat yoghurt, thinned with a little lemon juice
  • small bunch of corriander, chopped
METHOD
  1. Puree the onion, garlic, ginger and chillies in a food processor.
  2. Heat the oil in a large, thick-based pan and add the cumin, turmeric and chilli powder.
  3. Stir and then add the puree.
  4. Cook for 2 minutes, then add the tomatoes, lemon juice, remaining spices, stock and seasoning.
  5. Stir and then add the cauliflower and potatoes. Cover and bring to the boil.
  6. Reduce the heat and simmer for 25 minutes or until the vegetables are done.
  7. 5 minutes before the end of cooking, remove the lid and allow the remianing liquid to thicken.
  8. Serve immediately, drizzled with yoghurt and scattered with corriander.
www.wfu.org.uk