CAULIFLOWER – The Trending Veggie

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This morning was like every other morning waking up to the peaceful sounds of the morning prayers (Al – Fajer) and gathering my thoughts for the day ahead. How wrong I was; will come to that in a paragraph or two. So with the prayers finished, off I went to the swimming pool, some dozen and half lengths later I found myself on the balcony with my espresso coffee and open iPad reading my e-mails. There it was; an e-mail from my wonderful publisher at work, Shruti Raj.

“Good Morning Marco, can you write something about CAULIFLOWER.”

I swear she likes to test my patience. Not wanting to be a defeatist I took up the challenge. So without further ado here is my opinion on this delicious and I can honestly say, one of my favorite vegetables. This predominately white colored vegetable (green & purple are available) can be bought throughout the year, for me, however, cooking with it during the season from December to April, more or less is when I enjoy it most.

I do however must emphasize that if it’s over cooked, the smell is unbearable, so make sure it’s not overcooked, and try it raw in salads or even in dips. Several tips as with all vegetables, try not to overcook cauliflower, try to sauté it rather than using the more traditional methods of boiling or even steaming, which can make them a little mushy and even, lose much of its flavor. Cut cauliflower florets into quarters so they cook evenly; the small/ baby ones can be cooked whole.

As for its health benefits, it certainly is one of the big boys. I have been informed by my very dear friend and Nutritionist Lorraine, that this vegetable is one the healthiest foods on the planet and is packed with lots of natural antioxidants, vitamins, minerals and nutrients. Now, why don’t you check out my delicious Cauliflower soup given below? I’m positive if you’re not keen on this vegetable you will certainly change your mind once you have cooked and tasted it. So till the next time, happy reading. Now, where’s my iPad….

 

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Cauliflower soup

Ingredients

  • 2 cauliflower
  • 25g butter
  • 1 tbsp olive oil
  • 250g,potato peeled and roughly chopped
  • 1 yellow onion, peeled and chopped
  • 2 liters vegetable stock
  • 400ml whole milk
  • 100ml double cream
  • Grated nutmeg

Croûtons

  • 2 tbsp olive oil
  • 50g, of chunky bread cut into cubes

To finish

  • Truffle-infused oil, to drizzle

 

 

Method

  1. Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and onion. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured.
  2. Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer. Now simmer, uncovered, for 10–15 minutes until all of the vegetables are soft. Add the cream and purée the soup using a freestanding or handheld stick blender until smooth.
  3. For the croûtons, heat the olive oil or goose fat in a frying pan over a medium heat. Add the bread cubes and fry until golden and crisp, turning frequently. Drain on kitchen paper and sprinkle with a little sea salt.
  4. Return the soup to a clean pan, check the seasoning and reheat gently. Ladle into warmed bowls and grate some nutmeg on top, then serve.

 

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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