Say it with cauliflowers
There’s a lot to love about the humble cauli, which is tastiest at this time of year. Nicola Galloway serves up two of her winter favourites.
Cauliflower, although available year round, really comes into its own in winter. The cooler temperatures slow growth, resulting in concentrated sugars and overall flavour in the brassica heads. Roasting or lightly steaming cauliflower will intensify this even more. Here are two recipes I enjoy making for the winter table.
Spiced cauliflower nuggets with coriander yoghurt sauce
If you haven’t tried roasted cauliflower yet, these nuggets are a great introduction to the flavoursome result. I use chickpea flour in this recipe as it colours well during cooking. It is a versatile, gluten-free flour to add to the pantry that can be used for vegetable fritters and pancakes.
Preparation time: 15 minutes Cooking time: 30 minutes Serves 4 as a main or 6 as a side
1⁄2 a large cauliflower (about 700g)
1 tsp mild curry powder
1⁄2 tsp turmeric powder
1⁄2 tsp ground cumin
1⁄2 tsp salt
3 tbsp chickpea flour or use standard flour
2 tbsp olive oil
Small handful (30g) of fresh coriander leaves
1 garlic clove, roughly chopped
1⁄2 cup unsweetened yoghurt
1 tsp olive oil
Pinch of salt
Preheat the oven to 200C.
Use your fingers to break the cauliflower into bite-sized florets.
Combine the spices, salt and flour in a mixing bowl and toss the cauliflower pieces in batches to evenly coat.
Spread the cauliflower in a single layer on a large baking tray – use two trays if needed. Drizzle evenly with the oil.
Bake for 15 minutes then remove the tray from the oven. Use a spatula to turn the cauliflower and spread out evenly again. Return to the oven for 10-15 minutes until golden.
Combine the coriander sauce ingredients in a blender and blitz into a smooth sauce (alternatively, finely chop the coriander and garlic and stir through the yoghurt, oil and salt). Pour into a small bowl and serve alongside the cauliflower nuggets.
Serve with pan-fried fish that has been dusted in the leftover spiced flour before cooking.
Cauliflower & broccoli crumble bake
This dish can be made entirely with cauliflower or add other vegetables such as frozen peas. You can also make it a complete meal by adding precooked pasta. It is good one to take to a potluck or shared kai as it can be made in advance then reheated before serving.
Preparation time: 30 minutes Cooking time: 30 minutes Serves 4 as a side
2 cups (250g) cauliflower florets
2 cups (250g) broccoli florets (or use all cauliflower)
2 tbsp water Salt
50g butter
1⁄4 cup (40g) flour (can use gluten-free flour)
1 3⁄4 cups (440ml) milk
1 tsp dijon mustard
1⁄2 cup (50g) grated parmesan
1⁄2 cup (75g) grated tasty cheese Salt and cracked pepper
1 cup breadcrumbs
1⁄2 cup rolled oats – I used small porridge oats
50ml olive oil
1 tsp dried thyme
2 cloves garlic, finely chopped
Preheat the oven to 180C. Grease a 20 x 25cm baking dish with olive oil.
Place the broccoli and cauliflower into a saucepan with the water and salt. Cover with a lid and cook over a moderate heat for 4-5 minutes until just tender (don’t overcook). Drain and set aside.
Make the creamy sauce: Melt the butter in a large saucepan until foaming, add the flour and stir over the heat for 1 minute. Slowly pour in the milk, a little at a time, while whisking into a smooth sauce. Add the mustard and simmer gently for 2-3 minutes until thickened. Remove from the heat, stir through the cheeses and season to taste. Fold through the cooked vegetables and pour into the baking dish.
Combine the crumble topping ingredients in a bowl then evenly spread over the vegetable mixture. Bake for 30 minutes until bubbly and golden.
Nicola Galloway is an award-winning cookbook author, culinary tutor and homemade enthusiast. homegrown-kitchen.co.nz