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Cooking, Recipe and Food Blog

Floret Salad

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Floret salad is a delicious cold salad dish with a lot of crunch and a variety of textures. Make sure not to overcook the vegetables, so that they won’t crumble. Feel free to add sliced hard boiled eggs if desired. You can also use different kinds of dried fruit and nuts too.

 

Serves 2

Ingredients:

2/3 cup fresh cauliflower, cut into florets

2/3 cup fresh broccoli, cut into florets

2 tablespoons chopped red onion

2 tablespoons raisins

2 bacon strips, cooked and crumbled

3 tablespoons mayonnaise

5 teaspoons sugar

1/2 teaspoon white vinegar

Salt and ground white pepper to taste

2 tablespoons whole cashews

 

Steam or blanche the cauliflower and the broccoli for five minutes or until they are cooked and crisp. Place them in a large mixing bowl. Add the onions, raisins and crumbled bacon.

In a small bowl, combine the mayonnaise, vinegar and sugar. Whisk well. Season it with salt and ground pepper to taste.

Spoon the mayonnaise mixture into the bowl of vegetables. Toss until the vegetables are coated. Cover the bowl and refrigerate it for at least an hour or up to overnight. Sprinkle cashews over it before serving. Serve chilled.

 

Image from irrational_cat

Vegetable Korma

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Vegetable korma is a vegetarian Indian dish that has an aromatic flavor due to the various spices used in it. It is similar to curry, but without the chili and the coconut milk; although you may add some if desired. This recipe also uses ghee or Indian clarified butter which may be high in fat, but it also contains vitamin A and D.

In preparing this dish make sure that the vegetables are cooked just right, because we don’t want them to get mushy. If you are not in the mood for rice, you can eat it with chapatti instead.

 

Serves 4

Ingredients:

20g butter or ghee

2 brown onions, coarsely chopped

2 garlic cloves, crushed

1 tablespoon finely grated ginger

1 tablespoon smoked paprika

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon ground cloves

4 ripe tomatoes, coarsely chopped

1 head cauliflower, cut into florets

500g butternut pumpkin, peeled, seeded, cut into 4cm pieces

1 cup water

1 cup unflavored yoghurt

1 cup frozen peas

Salt and pepper to taste

1 tablespoon toasted flaked almonds

 

Melt the butter in a large saucepan over medium heat. Sauté the onions for 5 minutes or until golden brown. Add the garlic, ginger, coriander, turmeric, cardamom, cinnamon, cumin, pepper and cloves to form a spice paste. Cook it for 1-2 minutes until fragrant. Stir occasionally.

Place the tomatoes in the saucepan with the spice paste mixture and cook it for another 5 minutes or until they are soft. Add the pumpkin, water and yogurt. Increase the heat to high and bring it to a boil. Reduce the heat to low and then add the cauliflower. Cover and cook for 20-30 minutes until the vegetables are soft and the sauce thickens a bit. Stir in the peas. Season it with salt and pepper. Remove from heat.

Add the cauliflower, pumpkin, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until cauliflower and pumpkin are tender and sauce thickens slightly. Add the peas and stir to combine. Remove from heat. Season with salt and pepper.

Ladle the korma into a serving bowl or individual bowls. Top with almonds. Serve immediately with steamed basmati rice.

 

Photo Courtesy Of:  wonderyort

Piccalilli

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A traditional British spread. It’s sweet and sour, soft and crunchy all at the same time, which goes great with a whole range of Cold Meats and Sandwiches. A lot of Supermarket varieties are very ‘saucy’ rather than Vegetables.

Piccalilli

A very quick dish to make, but it’ll take a little bit of time to prepare the Vegetables, but make them rustic – it’ll be quicker and give more variety.

To make 2 Jars
250g Cauliflower Florets, trimmed to 1cm
250g Frozen Baby Silver Skinned Onions
150g Green Beans, cut into cubes
100g Celeriac, peeled and cut into cubes
150g Unpeeled Cucumber, halved, seeds removed from the core
150g Maldon Sea Salt
1 1/2 Litre Malt Vinegar
1tsp Pickling Spices
2tsp Turmeric
2tsp Ground Ginger
1 1/2tbsp English Mustard Powder
2tsp Mustard Seeds
300g Demerara Sugar
1 1/2tbsp Cornflour

1. Place all of the prepared Vegetables into a large bowl, then cover with a litre of Vinegar and the Sea Salt before leaving to marinade overnight. This process is called ‘brining’, which will help to flavour, season and preserve them.
2. The next day, thoroughly rinse the Vegetables off, and leave to drain well.
3. To make the Liquor that provides the flavouring, combine the Spices into a saucepan, begin to heat, then add the Demerara Sugar and Cornflour. Add a small amount of Vinegar to the pan to make a paste, then start to add the rest of the Vinegar, and then bring to the boil over a low heat. Add the Vegetables, then cook for around ten to fifteen minutes. Remove from the heat and leave to cool.
4. Decant into clean and sterilised jars, which you can seal tight.

It will store for about three months in a fridge, and serve on Crusty Bread – try with some Maple Glazed Ham to make a truly delicious sandwich!

Photo Courtesy of: hobbs_luton

Cauliflower Box

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Cauliflower or Kukkakaalilaatikko is a Finnish vegetable side dish with an interesting name. It is similar to an omelette and it is easy to make as well.

 

Ingredients:

1 cup beer

3 cups cubed rye bread

1 head cauliflower, cut into bite-sized florets

2 tablespoons butter

1 teaspoon caraway seed

3 cups extra-sharp cheddar cheese, grated

4 eggs

1 teaspoon dry mustard

1/2 teaspoon ground coriander

Ground black pepper

 

Preheat the oven at 350F.

One hour before cooking the cauliflower, pour the beer in a shallow bowl until it becomes flat.

Place the bread cubes on a tray and bake them for 15 minutes or until they are crisp. Do not brown.

In a skillet over medium heat, melt the butter and sauté the cauliflower and caraway seeds until they are almost tender.

In a big bowl, combine the bread, cheese and cauliflower. Mix well. Place the cauliflower mixture in a casserole dish.

In another bowl, combine mustard, coriander, eggs, pepper and beer. Mix well or blend it in a blender. Pour it into the casserole dish with the cauliflower mixture. Bake it for 30-40 minutes until the tops start turning golden brown. Serve warm.

 

Photo Courtesy Of: paintedhouse52

 

Cauliflower in Curry Sauce

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This dish is a great addition to a regular Indian Meal. It’s mix of textures, with the crunchy Cauliflower and smooth sauce and Tomatoes gives it a memorable buzz. You can also serve it as a simple, quick and tasty Dinner with some Chapatis or Naan bread.

Cauliflower Curry

To Serve 4
1 Large Cauliflower
6tbsp Ghee or Vegetable Oil
1tsp Black Mustard Seeds
1tsp Cumin Seeds
2.5cm Ginger, peeled and finely chopped
1 Small Onion, peeled and finely chopped
1tsp Salt
1tsp Ground Turmeric
3 Tomatoes, skinned and finely chopped
1 Small Green Chilli, deseeded and finely chopped
1/2tsp Sugar
2tbsp Fresh Coriander, chopped

1. Cut the Cauliflower into small florets, discarding the green leaves and stalks. Wash and dry well on Kitchen Paper.
2. Heat the Ghee (or Vegetable Oil) in a heavy based saucepan, or a flameproof casserole dish. Add the Mustard Seeds to the pan, and when they begin to pop, stir in the Cumin Seeds, Ginger, Onion, Salt and Turmeric. Fry over a medium heat for two to three minutes, stirring constantly.
3. Add the small Cauliflower florets to the pan, and stir well to coat evenly with the Spice mixture. Mix in the Tomatoes, Green Chilli, Sugar and half of the Chopped Coriander, cover the pan with a tight-fitting lid, and cook gently for about fifteen minutes, making sure that the Cauliflower is tender, but not a mush.
4. Remove the lid (or cover of your choice) from the pan, and rapidly boil for one or two minutes to thicken the sauce.

Serve either in individual serving dishes, or in a large dish for people to help themselves too.

Photo Courtesy of: RovingI

Creamy Cauliflower Soup

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According to the Atkins diet, cauliflower is a potato substitute and you can use it in many ways. Even the texture is similar. Another interesting thing I learned is that there are purple cauliflowers found in the UK and Italy. It would be awesome to make a periwinkle colored soup.

Creamy cauliflower soup is a dish everyone will enjoy. It has a very mild flavour, so even people who do not like vegetables will love it.

Ingredients:

1 pound fresh cauliflower flowerets

4 tablespoons butter

6 tablespoons of flour

1 large onion

3 cloves garlic, minced

1 tablespoon extra virgin olive oil

3 cups chicken broth

2 cups milk

4 cups heavy whipping cream

1 cup sour cream

1/2 teaspoon ground white pepper

1/2 cup dry white wine

1/4 cup toasted pine nuts

Salt to taste

In a heavy pot or Dutch oven, sauté the garlic and onions in medium low heat for 2-3 minutes or until the onions are soft. Add the cauliflower and pour in the white wine. Cover the pot and lower the heat. Cook the cauliflower for around 5-10 minutes or until the wine evaporates. After, pour in the broth and let it simmer for another 10 minutes or until the vegetables are tender.

Combine the flour and milk in a bowl. Mix well until the lumps disappear.

In a small saucepan, melt the butter over low heat. Stir in the milk and flour mixture. Cook for another 2 minutes or until it thickens.

In batches, transfer the vegetables in a blender or food processor. Puree it in low speed until it becomes smooth. Add soup as needed for easier blending.

Pour the blended mixture in a pot and simmer for 3-5 minutes in medium low heat. Stir in the whipped cream, sour cream and flour mixture. Mix well and season it with salt and pepper.

Ladle the soup in individual bowls and top with toasted pine nuts. Serve warm.

Optional toppings and sides: bacon bits, croûtons,  chives, toasted almonds, muffins and toast

Photo Courtesy Of: thepinkpeppercorn

Lamb and Vegetable Pilau

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This is one of my all-time favourite meals. I’ve forgotten the amount of times that I’ve gone to my parents house, and just smelt this being cooked in the kitchen, can just feel the Saliva build up.

Pilau

Soft, flavoursome meat, with crunchy Cauliflower and tender rice, this dish is one of the first things I learnt to cook – and I still can’t get it to taste like my Moms!

To serve 4-6
2tbsp Oil
1 Large Leek, trimmed and Sliced
½ Red Pepper, deseeded and chopped
1/2tsp Ground Cardamom
6oz Cooked Lamb Cubes
1tsp Paprika
½ tsp Ground Cinnamon
4oz dry Rice
3/4pint Vegetable Stock or Water
½ a Cauliflower, cut into Small Florets

1.       Heat the oil in a large pan, and cook the Leek and Red Pepper for two minutes until they are soft, but not brown.

2.       Add the Cardamom, Paprika, Cinnamon and Rice, then gradually blend in the stock (or water)

3.       Bring the mixture to the boil, before adding the Lamb and Cauliflower, and season with Salt and Pepper to taste.

4.       Simmer for at least ten minutes, stirring frequently until the rice is cooked, and most of the liquid is absorbed, and serve straight away.

This dish is quite filling, the quantities that are listed provide enough to feed a family of four quite easily, but there is enough to feed six if required – just add a small amount more Rice and Lamb to the mixture (i.e., two to three tablespoons more Rice, and four or five more cubes of Lamb per person extra)

Photo Courtesy of: WordRidden

Cauliflower Bake

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The husband and I are back doing low-carb, which means that our vegetable bin is full of cauliflower again. When rice is so much a part of your culture, as it is with us, finding a good rice substitute when you’re low-carbing is essential. And cauliflower, which is perfectly creamy and bland, contains only 14 grams of carbs for a medium-sized head.

I’ve made it like couscous, grating raw cauliflower then lightly sauteing it, but lately it’s been far too hot to spend time in front of a stove, so we’ve been oven-roasting our cauliflower. Here’s how:

Oven Baked Cauliflower

1 medium head of cauliflower
3 cloves fresh garlic, peeled and minced
Extra Virgin Olive Oil
Squeeze of fresh lemon
Salt & Pepper
Freshly grated parmesan cheese

Preheat oven to 375F. Bring some water to a boil.

Prepare cauliflower by cutting into florets, blanching for 5 minutes in boiling water, and straining.

Lay cauliflower in a baking dish. In the dish, add garlic, lemon juice, and about 2 tablespoons olive oil. Toss together, and sprinkle with salt and pepper and parmesan cheese.

Bake for 25-30 minutes, or until very light brown.

Delicious with roast chicken or pork chops- or any other low-carb dish of your choice.