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Paula McIntyre


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Whole roast cauliflower with cheese, crispy bacon and garlic fried cauliflower leaves

Whole roast cauliflower with cheese, crispy bacon and garlic fried cauliflower leaves

Roast celeriac soup with celeriac and onion crisps and walnut and soup celery

Roast celeriac soup with celeriac and onion crisps and walnut and soup celery

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Whole roast cauliflower with cheese, crispy bacon and garlic fried cauliflower leaves

Cauliflower is a much maligned vegetable.

It’s underused and often smothered and baked in cheese sauce. Not that this bubbling, golden dish isn’t a delight, it’s just that there are so many other ways to celebrate it. If you break the cauliflower into florets, toss them in oil and roast, it will give them a completely different texture and flavour to steamed or boiled. If you want to cut down on your carbohydrates you can make a “couscous” from the florets. Coarsely grate or blend in a food processor until the texture resembles these little pearls. Fry in a large pan with some oil for a couple of minutes then add spices, fresh herbs like mint and parsley, lemon zest and juice, seeds, nuts or pomegranate jewels. Allow to sit at room temperature for a couple of hours before serving.


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