Tag Archives: cauliflower

Whole roasted cauliflower

This is one of Neil Perry’s recipes that originally appeared in the weekend paper. It is great to serve as a side dish and very easy to prepare.  The first time I made it I thought it could do with more dressing, so I upped the quantities the second time, my quantities are below.  The next time I’ll also throw some lightly toasted pine nuts in for a little texture.

cauliflower

Ingredients
1 head cauliflower
2 tbsp extra virgin olive oil
1/2 tsp salt

Put oven rack in the middle position and preheat oven to 220°C.
Lightly oil a baking dish that will fit the cauliflower and trim off the leaves. Trim the base of the stalk so it is flat and cauliflower can stand upright, then cut a cross into its base (this apparently helps it cook evenly).

Drizzle the olive oil over the top of cauliflower and sprinkle with the salt. Bake cauliflower until tender, about one hour. Check by piercing the cauliflower with a paring knife, which should go through easily.

While the cauliflower is roasting prepare the dressing.

Dressing
1/2 cup extra virgin olive oil
1 tsp salt
2 tbsp fresh lemon juice, or to taste
2 tbsp wholegrain mustard
1 tbsp salted baby capers, rinsed, drained and coarsely chopped
1/3 cup chopped flat leaf parsley leaves

Whisk together lemon juice, mustard, capers, parsley and salt in a small bowl, then whisk in the olive oil.

Drizzle cauliflower with dressing and serve whole with a large serving spoon.

Cauliflower & ricotta fritters

Good old fashioned cauliflower started to make a bit of a come back in 2015, with kale slowly fading away.  Cauliflower started appearing on big name chefs restaurant menus, roasted whole, served in salads, purees.  Neil Perry gave it a blessing with this nice looking recipe in Good Food. Me, I decided it would work well in a fritter, hearty for the vegacquarian Marito – he loved them. Do try and buy fresh ricotta when you can, rather than the pre-packaged supermarket stuff – it makes such a difference to any recipe.

cauliflowerfritters

Ingredients
750g cauliflower florets
250g ricotta, well drained
1 egg, lightly beaten
1/4 cup chives, finely chopped
1/3 cup flat leaf parsley, finely chopped
1/2 cup grated parmesan cheese
1 cup breadcrumbs
1/4 cup flour
salt and pepper for seasoning
oil for frying

Making them
1. Blanch the cauliflower in boiling water until tender. Drain and allow to cool, then process in a food processor until broken down but not completely smooth (you could also just mash with a fork or potato masher).
2. Place cauliflower in a bowl with ricotta, season well with salt and pepper and combine with a wooden spoon. Add the egg, herbs and parmesan and combine. Finally add the breadcrumbs and flour and combine.
3. Shape into patties. I used a large ice cream scoop to divide the mixture first before shaping so that the patties are consistent in size, and got about 18 patties. Refrigerate the patties for an hour or so.
4. Heat the oil in a fry pan, and fry the patties on medium heat for a few minutes each side until golden. Drain on paper towels and serve hot.