Cauliflower: New Star of the Show

And why is it so popular?  Because you can substitute it for several kinds of carbs like rice and pizza bases, though I don’t really see the point of making a pizza base that uses cheese as glue and pretending it’s better than homemade dough, and I rather like adding cauliflower rice to real rice! Stick that in the carbometre, however it is a brilliantly versatile vegetable that tastes good both cooked and raw. It’s great to see it back with a starring role.

More ways with Cauliflower

Dry spiced cauliflower and potato curry with whole cumin, coriander, fennel seeds plus turmeric and garam masala

Chargrilled cauliflower salad with spinach tomatoes, dill and lemon dressing

Cauliflower, onion and roasted garlic soup using chicken stock and a bit of cream at the end

Cauliflower pakoras (chickpea flour fritters) with minty yoghurt sauce

Cauliflower cheese but add watercress to the sauce

Asian pickled cauliflower with rice vinegar, chilli and sugar

Warm cauliflower (also good raw) with Aioli

Cauliflower pasta with feta, lots of garlic, roasted walnuts, olive oil and lemon juice

Roast a whole cauliflower (1/2 inch water, foil on top for 30 mins remove for 10 more) with cumin, sumac, turmeric, garlic salt

Cauliflower rice Tabbouleh

Cauliflower Tikka Masala

Cauliflower, leek and cheese gratin

Coconut cauliflower rice (good with extra real short grain brown rice added!)

As an almost instant, tasty bowl food using left-overs in the fridge (that’s how I discovered it) try this:

Cauliflower and Feta Mash

I large                          Cauliflower

1 pack 200g                Feta cheese

old end of                    parmesan, grated, (1 heaped tablespoon)

lots                               freshly cracked black pepper

salt                               to taste

a drizzle                       olive oil

Break the cauliflower into small pieces and steam (do not boil, never boil) it until it is tender.

Remove from the steamer into a large bowl or Magimix while still hot.

Crumble the feta into the bowl, add the Parmesan and mash it with the cauliflower with a potato masher. You may want to use a whisk at the end to really fluff it up. /Or whiz in a Magimix.

Add lots of cracked pepper, a pinch of salt and a drizzle of olive oil.

The Devonshire Dairy and tales of Ice Cream.

The Devonshire Dairy Ice cream

Parmesan ice cream is extremely rich, creamy and very naughty, I love it, but the savoury flavour is not to everyone’s taste. Serve the ice cream in this recipe at the end of a meal with slices of hard, green pear or drop a scoop into gazpacho and add a sprinkle of chopped green chilli.

The 18th century recipe works but be careful not to over-heat the cream or you’ll end up with scrambled eggs! More modern recipes separate the egg yolks into the mix first and then fold in beaten egg white at the end.

Lucy is at The Devonshire Dairy, 36 The Square, Chagford,Devon  TQ13 8AH she is always welcoming.  www.thedevonshiredairy.co.uk  The dairy maybe closed in the depths of winter so check the website for opening times.


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