Why cauli’s a hit Method

LEARNING to cook, and I mean really getting a trick or two under your belt, could change your world.

Well, maybe we should put that into context. It’s perhaps less like learning first aid, and more like learning a new language. The former transforms the lives of others, while the latter permits us to interact with humanity in novel and interesting ways.

Cauliflower takes its name from the Latin botanical classification meaning “cabbage flower”. For while the plant looks little like the cabbages with which we are all familiar, even by the first millennium BCE farmers and authors knew that this broad array of plants, known today as the Brassica family, had much in common.

Along with mustard, broccoli, brussels sprouts, kale, turnips, horseradish and plain old radishes, cauliflower is a nutritionally dense, highly aromatic and culinarily interesting vegetable.

What it has in common with all of its fellow travellers is varying degrees of isothiocyanate and glucosinolate (the chemicals which can make them smell like old socks if cooked incorrectly).

What distinguishes them is the degree to which they contain those chemicals, and the degree to which the correct cooking technique can control its release.

In short, cauliflower is the sweetest and least funky of the Brassica family, hence why it’s usually a family favourite at the dinner table. And while many techniques for cooking it work well, including baking, frying, microwaving and steaming, avoid boiling because immersion in water is what makes the aroma strongest.

Cauliflower that thinks it’s chicken

SERVES: 4-6

Ingredients 2 whole cauliflowers 4 free-range egg whites 1 cup kefir

2 cups panko breadcrumbs 1 cup potato starch

1 tbsp barbecue seasoning 2 tsp fine salt

Vegetable oil, for deep frying

½ bunch parsley, leaves picked

½ bunch coriander, leaves picked 1 bunch chives

¼ cup walnuts

2 tbsp crispy fried shallots

Baby spinach or Tuscan kale, shaved parmesan, aioli and hot sauce, to serve

1. Use a sharp knife to cut the cauliflower heads into eight wedges each. Steam or microwave until just tender, then set aside to cool. Whisk the egg whites in a large bowl until soft peaks form then mix with the kefir. Add the cauliflower and allow to marinate for 10 minutes.

2. Combine the breadcrumbs, potato starch, spices and salt in a large bowl, mixing well. Drain the cauliflower, then toss in flour mixture to coat thoroughly. Set aside in a single layer on a lined tray for 15 minutes to allow the breadcrumbs to stick properly.

3. Fry in batches in hot (180C) vegetable oil for 2-3 minutes, until golden and crisp. Drain on a wire rack over an oven tray then keep warm in a low temperature oven.

4. Finely chop the parsley and coriander, finely snip the chives, then mix together. Grate the walnuts, stir in with the shallots, then season with salt and pepper.

5. Arrange baby spinach leaves on plates, top with cauliflower, then scatter with herb mix and parmesan. Serve with aioli and hot sauce.

CAULIFLOWER IS THE SWEETEST AND LEAST FUNKY OF THE BRASSICA FAMILY, HENCE WHY IT’S USUALLY A FAMILY FAVOURITE AT THE DINNER TABLE.