More ways with cauliflower
Cauliflower soup with cumin and sumac prawn skewers (below) Peel and chop half an onion and cook in a saucepan, with a splash of olive oil and a knob of butter, until soft and translucent, but without browning. Cut a cauliflower into florets and add them to the pan, then pour in 600ml of full-fat milk and 300ml of chicken stock. Season well, bring to a simmer and cook until tender. Add 2 teaspoons of crushed cumin, then blitz in a processor and pour through a sieve. Serve with skewers of lightly fried, sumacdusted prawns. Herb-crusted salmon with cauliflower ‘steaks’ Make the crust by combining 125g of fresh breadcrumbs with 30g of butter, plus a handful of freshly chopped herbs and seasoning. Arrange in a thin layer over 4 salmon fillets in an ovenproof dish. Cut 4 ‘steaks’ from the centre of a cauliflower and arrange in a single layer on a roasting tray, then brush with crushed garlic and olive oil. Bake everything in a moderately hot oven for 20 minutes or until cooked. Cauliflower salad Take a cauliflower, 100g of almonds, 100g of Parmesan and the juice of 1 lemon, plus a little zest and blitz them together in a processor to a very coarse consistency. Pour a couple of tablespoons of olive oil over it and season to taste—extra lemon juice can be added as preferred. Serve alongside meat dishes.