Cuisine - - REVIEWS -

When Leanne Kitchen’s lat­est ar­rived in the post a col­league picked it up and said: “Why on earth would you want to buy a cook­book with only cau­li­flower recipes in it?” Per­haps I’m a lit­tle too far the other way when it comes to en­thu­si­asm for col­lec­tions and cu­ra­tions, but I also sus­pected that the 70 dif­fer­ent ways to use cauli would pro­vide me with 65 more than my usual cau­li­flower cheese, cau­li­flower rice, stir-fried, roasted and pureed op­tions so I dived in with an open mind. Kitchen has hooked into the ‘zeit­geist mo­ment’ that this king of veg­eta­bles is cur­rently en­joy­ing, pro­vid­ing in­spi­ra­tion for snacks, sal­ads, bak­ing and full meals as well as bits and pick­les. Cau­li­flower, wal­nut and smoked cheese tart, cau­li­flower, lime and co­conut cheese­cake, shaved cau­li­flower and fen­nel salad with le­mon, al­monds and bur­rata, and gochu­jang cauli let­tuce wraps are all go­ing on my to-do list. AND the cauli is rich in choline, a nu­tri­ent essen­tial for brain de­vel­op­ment. I’m in! KELLI BRETT

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.