More ways with cau­li­flower

Country Life Every Week - - Kitchen Garden Cook -

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.

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