Judy’s cauliflower recipe suggestions

May 21, 2012 by General Administrator

Below, please find:
Cauliflower and mustard seed
Cauliflower and potato
Roasted cauliflower

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From Judy Steele come two curry style recipes. She says, “the first one has been a favourite in our house for at least 30 years. The one below is more substantial and a bit more fiddly but very good”

Cauliflower with mustard seeds

One cauliflower, divided into florets
1 dessertspoon yellow or brown mustard seeds
vegetable oil and butter for frying
2.5cm piece root ginger grated
1 tsp turmeric
3 tsp ground cumin
1 tsp paprika
Salt and pepper

Heat oil and butter, and when very hot add mustard seeds. They will soon start to pop out of the pan. Add ginger and turmeric and stir, then add cauliflower and stir to coat all the pieces. Sprinkle the rest of the spices on top, and stir and fry again. Add two or three tablespoons of water, cover tightly with a lid, and allow to cook gently until just tender and water has evaporated.
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Cauliflower and potato

The recipe suggests deep frying the potato and cauliflower first, but I don’t think it’s necessary, and it’s healthier not to. See what you think.

1lb potatoes
1 cauliflower
sunflower oil
1tsp cumin seed
2 bay leaves
pinch asafoetida (optional)
1tsp sugar
1tsp turmeric
salt to taste
1 ½ tablespoons grated ginger
2 tbsp cumin powder
1 tsp coriander
2 ripe tomatoes or canned tomatoes
4 tbsp yogurt
1tsp chilli (or one chopped chilli) (optional)

Peel or scrub potatoes, divide cauliflower into florets. Heat a small amount of oil and add cumin seed, bay leaves and asafoetida. When seeds pop, add everything except yogurt, potato and cauliflower. Add yogurt a spoonful at a time, stirring well between spoonfuls till it is mixed in. Stir and fry the mixture until you see oil coming to the surface. Then add water to come about half way up the vegetables. Cover and cook until vegetables are tender. You can bubble down the sauce if it’s too thin at the end, or add water to thin it down if you think it’s too thick.

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Hugh Fearnley Whittingstall’s roasted cauliflower

You can also do this on the barbecue, but leave the florets a bit bigger
than if you were going to roast them in the oven. He says have them as a
nibble with drinks.
1 cauliflower
2 lemons
Flaky sea salt and freshly ground black pepper
3 tbsp olive oil
1/2 tsp smoked paprika

Heat the oven to 220C/425F/gas mark 7. Cut the cauliflower into medium-sized
florets, rinse and let some of the water remain clinging to the florets. Put
them in a bowl, squeeze over the juice from one of the lemons, and season
well.
Put the florets on a baking sheet and toss them with olive oil and more salt
and pepper. Dust on the paprika, cut the remaining lemon into six segments
and scatter these in the tin. Bake for 25-30 minutes, turning once, until
slightly caramelised at the edges. Squeeze over the juice from the roasted
lemon segments and serve at once, scattered with a little flaky sea salt.

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