Three Ways To Enjoy Cauliflower April 24, 2017 10:00

Cauliflower is having a bit of a moment.  This previously underrated vegetable has a history of mistreatment, appearing on plates around the country as a grey, soggy mess. Thankfully, these days, we are much more clued up on the best ways to cook this versatile vegetable. Which is lucky seeing as it’s rich in vitamins and minerals.

Here are some of our favourite ways to cook with cauli!

 

Cauliflower Popcorn

Roast small florets until golden brown to make a sweet, savoury, crispy vegetable side dish.

Preheat the oven to 200℃ and add your heaviest baking tray to the oven to heat up. Cut the caulifower into small florets, discarding any of the tough stem. Toss the florets with a good drizzle of oil and roast for about an hour, shaking occasionally, until golden brown and very crispy. Season to taste with salt and freshly ground black pepper.

 

Cauliflower Pizza

Make yummy pizza much more healthy by swapping the bread for this vegetable-rich pizza base.

Preheat the oven to 180℃. Remove the leaves and any dirty stalk from the cauliflower and cut into chunks. Blend in a food processor until everything is finely chopped – you may need to do this in batches. Either steam or microwave for about 5 minutes, until softened. Pile in the centre of a clean tea towel and twist to squeeze out as much water as possible. Add to a bowl and mix through two eggs and any flavouring you fancy – maybe some oregano, flavourful hard cheese, a clove of crushed garlic - and season well with salt and pepper. Line a baking tray with non-stick paper and pour the mixture into the centre. Press into a round pizza base and bake for about 20 minutes, until golden brown and a little crispy at the edges. Add your chosen pizza toppings and bake for a further 10 minutes until everything is melted and cooked through.

 

Cauliflower Rice

Get vegetables into your diet by swapping carb-heavy rice for this healthy vegetable alternative.

Preheat the oven to 200℃. Remove the leaves and any dirty stalk from the cauliflower and cut into chunks. Blend the pieces in a food processor until everything is finely chopped – you may need to do this in batches. Toss the ‘rice’ in a little olive oil, spread evely over a baking tray and roast for 10-12 minutes, until light, fluffy and very lightly caramelised. Season to taste with salt and freshly ground black pepper. This recipe is a great option to accompany our Vegetarian Shredded Hoisin Duck with Honey and Ginger.

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