Apparently there’s a glut of cauliflowers flooding stores, after weather conditions caused them to bloom too late for Christmas demand.
When it comes to online recipes, we love the sound of Nigella Warm Cauliflower and Chickpea Salad with Pomegranate Seeds. There is also, of course, soup, curry and cauliflower rice, and in Niki Segnit’s book The thesaurus of flavors, she suggests that this brassica is the perfect partner for almond, anchovy, caviar, cumin, hard cheese, shellfish, truffle and other ingredients. We also have some suggestions.
It is a comfort food classic. If you want to use a Scottish cheddar with yours, Rory Mellis of cheesemaker IJ Mellis recommends Isle of Mull cheddar and, for those who want a second cheese in the mix, St Andrews Farmhouse Cheddar, as “it’s a bit fruitier and sharper”. Or, you could try a Somerset cheddar because, says Mellis, “It lends itself well to baking because the texture is just right for melting. The flavors are mustard and earthy, and it packs a punch, making it ideal for cauliflower cheese.” Sold.
Tricia Fox, co-founder of Mhor Coffee in Perth, says; “Fried in a tempura batter served with a soy sauce, chilli and honey, Deeelish”.
Roasted cauliflower or cauliflower steaks
STV reporter Gordon Chree says, “Roast it for 15 minutes with salt, pepper and olive oil, then for another ten minutes with turmeric and garlic. Great with red lentil dahl.”
John Molloy, head of development at Base Scotland, owner Glaschu and The Duke’s Umbrella says, “Cauliflower is one of my favorite vegetables. In fact, I prefer it to certain types of meat. It is versatile, it can be roasted, steamed, worked in curries, as well as in the center of the table or as an accompaniment. My favorite way to do this is to roast on high with a little oil to get a nice caramelization. I then brushed it with butter and herbs. The dish we have at Duke’s Umbrella is drizzled with browned butter and zaatar and finished with olive oil and rock salt.”
There has been a recent trend involving florets coated in fried chicken batter. Wendy Barrie from Scottish food guide, said; “Hendersons have a cauliflower entree on their menu to check out,” and we did. They serve salt and chilli cauliflower wings at this Bruntsfield restaurant and their chef, Paul Kayne, says, “Steam the cauliflower until al dente. Let cool. Marinate in Chinese five spices, tamari, white pepper, chili flakes and garlic for about 12 hours. Roll in seasoned flour, then fry or fry at 180 degrees centigrade until hot and crispy”.
“The Bang Bang Cauliflower with Sichuan Noodles is a delicious bowl of heat on a chilly night,” says Dandelion Cafe, Glasgow. Indeed, there are plenty of recipes online for it, and you’ll need to stock up on panko breadcrumbs, sesame seeds, and chili to get the full shebang (bang) flavor.
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