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Cauliflower cheese scones
These are greatest eaten simply heat from the oven, unfold with salted butter and a very good blob of dijon mustard.
Prep 15 min
Prepare dinner 45 min
Makes About 10 (relying on the dimensions of cutter
400g cauliflower, damaged into roughly 1½cm florets
Salt and pepper, to style
2 tbsp olive oil
450g self-raising flour
110g butter (unsalted or salted, to style), very chilly and grated (or diced small), plus additional to serve
160g cheddar (or related), grated
¼ tsp freshly grated nutmeg, or to style
1 egg, crushed
200ml milk
Dijon mustard, to serve
Warmth the oven to 220C (200 fan)/425F/fuel 7. Prepare the cauliflower in a good layer on a roasting tray, season generously and drizzle with the olive oil. Roast for 20-25 minutes, till gentle and with a very good quantity of color, then take away from the oven and depart to chill.
Put the flour and butter in a big bowl, then use your fingertips to combine them to a high quality breadcrumb mud. (Alternatively, use a meals processor, pulsing in brief, sharp bursts, then tip out right into a bowl.)
Add the cheese to the dough combine and season effectively with salt, pepper and nutmeg. Add the roast cauliflower, and stir to mix.
In a small jug, whisk the egg and milk, then stir in all however two tablespoons of the combo into the flour bowl (attempt to not overwork the dough). Convey all the things collectively rapidly and with as little mixing as attainable, then tip out on to a flippantly floured floor and gently roll out to about 4cm thick.
Utilizing an 8cm cutter, stamp out circles of dough; for the final scone, gather the offcuts, roll them collectively, then lower (don’t fear if it’s a bit scrappy). Utilizing a pastry brush, brush the tops of the scones with the reserved egg and milk combine.
Bake for about quarter-hour, till risen and flippantly golden brown, then take away and depart to chill on a wire rack for no less than 5 minutes earlier than serving with butter and mustard.
Whipped cauliflower with tahini and lemon
This super-soft, creamy cauliflower is the right canvas for pumpkin seeds, feta and mint. Serve with flatbreads for mopping.
Prep 10 min
Prepare dinner 15 min
Serves 4 as a light-weight lunch or starter
800g cauliflower, damaged into small florets
Salt and black pepper, to style
2 garlic cloves, peeled and lower in half
½ tsp floor cumin
1 heaped tbsp tahini
Juice of 1 lemon
60ml olive oil, plus additional to serve
50g pumpkin seeds
100g feta, roughly crumbled
½ small bunch mint, leaves picked and roughly chopped
Flatbreads, to serve
Boil the cauliflower in well-salted water for 5 to eight minutes, till very gentle, then drain and depart to chill barely. Tip the cauliflower right into a meals processor or blender, add the garlic, cumin, 50ml chilly water, tahini and lemon juice, and mix. Add all however a tablespoon of the olive oil and mix once more to mix. Season effectively, including extra lemon, tahini, cumin or olive oil, when you assume it needed (it ought to be extremely flavoured). Tip on to a big serving plate and unfold out over its floor.
In a small pan on a average warmth, warmth the remaining olive oil, then add the pumpkin seeds and a pinch of salt, and toast, stirring, till the seeds are crackling and have taken on a little bit of color.
Tip the toasted seeds over the cauliflower, sprinkle with the feta and mint, and drizzle with just a little extra oil. Serve with heat flatbreads.
Cauliflower ‘scallops’ with salt and malt vinegar
I’ve taken the thought of chip-shop potato scallops and utilized it to cauliflower stalks and their pale leaves, battered and deep-fried to serve with a very good pinch of salt and splashed generously with malt vinegar.
Prep 5 min
Prepare dinner 15 min
Serves 4 as a facet
400g cauliflower stalks and leaves (florets may even work right here)
150g self-raising flour
50g cornflour
250ml glowing water
Vegetable or sunflower oil, for frying
Salt, to style
Malt vinegar, to style
Minimize the cauliflower stalks into 1cm-thick items. In well-salted boiling water, boil the sliced cauliflower stalks and leaves till tender – 30 seconds to a minute for the leaves and two minutes for the stalks – then drain and depart to steam dry.
Subsequent, make a batter: put the 2 flours in a big bowl, whisk within the fizzy water in a skinny, regular stream to kind a clean batter, then put aside.
Fill a medium, high-sided saucepan a 3rd of the best way up with impartial cooking oil and warmth to 180C (use a digital thermometer, or check by dropping in a small dice of bread – it ought to sizzle and switch brown and crisp inside 30 seconds).
Dip the blanched cauliflower within the batter and, working in batches of two or three items at a time, rigorously drop into the new oil – it’s going to sizzle. Fry for about one and half to 2 minutes, till crisp and golden, then carry out with a slotted spoon or spider and drain on kitchen paper. Repeat with the remaining cauliflower and batter, then sprinkle with salt and a beneficiant splash of malt vinegar, and serve instantly.
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