Country Life Every Week - - Kitchen Garden Cook Cauliflower -

Take a large cau­li­flower and break it into smaller pieces—but not time-con­sum­ingly small, be­cause it will then go into a food pro­ces­sor—then pulse, along with the juice and zest from a lemon, 4 cloves of gar­lic, 100g al­monds, fresh dill and 100g Parme­san, un­til the in­gre­di­ents take on a cous­cous-like con­sis­tency. Sea­son well and serve as a de­li­cious side dish, which goes re­ally well with grilled fish.

Cheesy cau­li­flower soup

Cut a cau­li­flower into steaks (as de­scribed in the main recipe), then driz­zle with olive oil and scat­ter with grated Ched­dar, rose­mary and thyme and roast— along with a sliced red onion, tossed in olive oil on the same tray—for about 10 min­utes in a hot oven, then turn over and cook for a fur­ther 10 min­utes or un­til ten­der. Fi­nally, blitz the cooled cau­li­flower, with enough chicken stock to cover it, un­til smooth, re­heat­ing gen­tly in a pan and adding a splash of sin­gle cream be­fore serv­ing im­me­di­ately.

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