Cauliflower recipes for winter

Cauliflower white in paddock

Cauliflower recipes for winter

  1. Moroccan Cauliflower – a big recipe

  2. Broccoli Cauliflower Soup

  3. Cauliflower Biryani

  4. Winter Vegetables in Cashew Gravy

Moroccan Cauliflower

Moroccan Cauliflower
 
Author:
Recipe type: Casserole
Serves: 4
Ingredients
  • 700gms lamb, cut into 5cm pieces
  • 1 tomato, finely chopped
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • handful of Curly parsley, chopped
  • handful of fresh cilantro (coriander), chopped
  • 1½ tsp ginger
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • ¼ tsp cumin
  • ½ tsp turmeric
  • ⅛ tsp cayenne pepper
  • ½ cup olive oil extra virgin cold pressed (Harvest Hub)
  • 1 large head of cauliflower, florets
  • 1 lemon, quartered and seeds removed
  • 1 large handful of Kalamata olives
  • 1 to 2 tbs lemon juice
  • three cups of water
Instructions
  1. In a large pot place the meat, grated tomato, onions, garlic, olive oil, parsley, cilantro, and spices and mix. Cook over medium-high heat no lid for 10 minutes turning the meat and brown it on all sides.
  2. Then add three cups of water, cover the pressure cooker or pot, and increase the heat to high. You can use a pressure cooker: When pressure has been achieved, reduce the heat to medium and cook for 35 minutes. If using a pot: When boiling reduce heat and simmer for about 1½ hours, or until the meat is tender. Check adding water if necessary.
  3. When the meat has cooked, add the cauliflower, lemon, olives and lemon juice. Add water so cauliflower is partially covered cooking a further 20 minutes. Serve with couscous.

Broccoli Cauliflower Soup

Broccoli Caulifower Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 tbs butter or olive oil
  • 1 medium onion, chopped
  • Salt and freshly ground pepper to taste
  • 1 -2 heads broccoli and cauliflower florets (about 4 cups)
  • 1 medium baking potato, peeled and chopped
  • 4 to 5 cups chicken stock, vegetable stock or water
  • ¼ to 1 cup cream
  • Chopped fresh parsley, for garnish if desired
Instructions
  1. Put the butter in a large, deep saucepan set over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the broccoli, cauliflower, potato and stock. Bring the mixture to a boil then reduce the heat and simmer gently until the vegetables are tender, 10 to 15 minutes and stir occasionally. Cool then puree in batches in food processor until smooth.
  2. Rinse saucepan and then add the soup back to the pan set over low to medium low heat. Season to taste with salt and pepper. Stir in the cream, if desired, and heat gently.

Cauliflower Biryani
Cauliflower Biryani
 
Author:
Recipe type: Rice
Serves: 4-6
Ingredients
  • 1 tbs olive oil
  • 1 tsp cumin seeds
  • 1 onion, sliced
  • 2 bay leaves
  • 2 cardomom pods
  • 1 stick cinnamon
  • 1 tsp Ginger Garlic Paste (see Cauliflower and Potato with spices)
  • 2 tomatoes, chopped or canned
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
  • ½ tsp garam masala (see Cauliflower and Potato with spices)
  • 1 potato, peeled and diced
  • 1 carrot, peeled and diced
  • 8-10 cauliflower florets
  • ½ cup green beans (can be frozen)
  • 2 tbs peas
  • 2 tbs ground almonds, mixed with a little water
  • 3 cups water
  • 1 ½ cups long grain or basmati rice
  • Salt to taste
Instructions
  1. In a saucepan heat the oil and put in cummin seeds which need to sizzle then add onion and sauté for 5 minutes. Add bay leaves, cardamom, cinnamon stick and Ginger garlic paste then add tomatoes and cook a further 2 minutes. Add turmeric, cayenne, pepper, garam masala, the vegetables, salt and almonds. Stir through. Add water and bring to boil.
  2. Stir in the rice and cover. Reduce the heat to medium and cook 10 minutes until water is absorbed. Turn off heat, cover and steam another 5 minutes. Serve.

Winter Vegetables in Cashew Gravy
Winter Vegetables in Cashew Gravy
 
Author:
Recipe type: Vegetable
Serves: 4-6
Ingredients
  • Vegetables:
  • 1 cauliflower, cut into florets
  • 1 carrot, diced
  • 1 broccoli, diced
  • 2 potatoes, peeled and diced
  • 1 cup green beans, diced (can be frozen if no more fresh ones left)
  • ⅔ cup peas
  • 1 tbs olive oil
  • 1 onion, chopped
  • 1 tsp Ginger Garlic paste (see recipe below)
  • 4 tomatoes, chopped (can be canned)
  • ½ tsp turmeric
  • Salt to taste
  • 1 cup water
  • 1 tsp castor sugar
  • 2 tsp lemon juice
  • For Cashew Paste:
  • 3 tbs cashew nuts
  • 2 tbs coriander seeds
  • 2 tsp cumin seeds
  • 3-4 cloves
  • ½ tsp black peppercorns
  • 1 green chilli
  • 1 cup coriander leaves
  • ¼ cup spearmint leaves
  • For Garlic Ginger Paste:
  • 3 garlic cloves, peeled
  • 1 ginger, walnut size, peeled
Instructions
  1. Boil or steam vegetables.
  2. To make Cashew paste:
  3. In a pan dry roast cashews on low heat then add coriander seeds, cumin, cloves, peppercorns. Then use food processor and blend to a smooth paste. Add chilli, coriander leaves, spearmint leaves with a little water.
  4. To make Ginger paste:
  5. In a food processor blend garlic and ginger to a smooth paste. Add a few drops of water. Keep in a sealed container in the fridge. Keeps 1 week.
  6. COMBINE:
  7. In a large saucepan heat the oil and sauté the onion until soft then mix in Ginger Garlic paste and sauté a further 1 minute. Add tomatoes, turmeric, and salt. Cover the pan then cook for a further 2-3minutes. Add the Cashew paste and 1 cup of water. Bring to a simmer. Add the sugar and lemon juice and toss in the vegetables. Bring to the boil then turn down to simmer. Cook 5 minutes. Serve with rice.

 

 

 

Romanesco cauliflower

Romanesco cauliflower

Romanesco cauliflower Facebook

Romanesco cauliflower, a geometric wonder created by nature, and based on fabonicci (check spelling) ratios, spirals and fractals. Steve and Sam Grima in Horsley Park grow them each year, but this time around the cold weather has held them back a bit. Yet, they need to be picked before they start flowering, so over the next week he’s hoping to pick 500-600 good-sized heads, and we’re taking most of them.

Romanesco looks like a cauliflower, but coloured more like broccoli – and not surprisingly because they’re both from the Brassica family. That’s why the flavour is a little in between cauliflower and broccoli.

The most striking aspect of Romanesco is the fractal shape: the bud is ‘self-similar’ in character: the whole has the same shape as one or more of the parts, similar to crystals in a snow flake.  Each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels. The number of spirals on the head of Romanesco is a Fibonacci number that describes the ‘golden ratio’ apparent in many natural observations.  But don’t get us started …

As a vegetable, Romanesco is rich in vitamin C, vitamin K, dietary fiber and carotenoids

Grown by Steve and Sam Grima, in Horsley Park

What to do with it – Trimming and Preparing

 

RECIPES

Roasted Romanesco with lemon zest

Pasta Romanesco

Romanesco Yoghurt

 

Roasted Romanesco with lemon zest

Roasted Romanesco with lemon zest
 
Author:
Recipe type: Baked
Ingredients
  • 2 cups cauliflower florets
  • 2 tbs olive oil
  • 1 lemon zest
  • 4 gloves garlic,
  • crushed salt and pepper to taste
Instructions
  1. Preheat oven 180C.
  2. Line a tray with baking paper and place florets on paper. In a bowl pre-mix the oil, lemon zest and crushed garlic. Then either use a brush or just drizzle olive oil and garlic over the top of the florets.
  3. Roast in oven for 20 minutes.

Pasta Romanesco
Pasta Romanesco
 
Author:
Recipe type: Pasta
Ingredients
  • 1 romanesco cauliflower florets
  • Stalk, finely sliced
  • 350gm pasta of choice
  • 4 tbsp olive oil
  • 1 redeye chilli, deseeded and sliced
  • 2 cloves garlic, crushed
  • 100g nuts, either almonds, walnuts, pinenuts (give them a dry roast)
  • 1 lemon zest
  • ½ lemon, juice
  • coriander, chopped
  • Parmesan cheese to garnish
Instructions
  1. Lightly steam the cauliflower , still crisp so about 3 minutes over boiling water.
  2. Cook the pasta according to the packet instructions.
  3. Meanwhile, in a fry pan heat oil, add garlic and chilli. Then add steamed cauliflower turning until
  4. Add in remaining ingredients.
  5. Serve in a bowl with pasta.

Romanesco Yoghurt
Romanesco Yoghurt
 
Author:
Recipe type: Bake
Ingredients
  • 1 cauliflower, broken into florets
  • 1 onion, finely sliced
  • 300ml Greek yoghurt
  • 2 tbs tomato puree
  • Coriander, finely diced
  • ¼cm tumeric, diced
  • ½cm ginger, sliced
  • 1 tsp garam masala
  • salt
  • 1 tbs melted butter
Instructions
  1. Preheat oven 190C.
  2. Put the florets on an oventray.
  3. then in a bowl mix all ingredients except the butter.
  4. Into the overn for 20 minutes.
  5. Then pour over butter and under grill until brown around 5-10minutes.
  6. Serve

 

Farm Recipes Week 1722

Farm Recipes Week 1722

Harvest Hub Farm recipes-template

  1. Parsnip & Carrot Soup – Parsnip grown in Bathurst
  2. Buk Choi with Carrots and Sesame-Orange Dressing – grown in Leppington
  3. Kale and sausage risotto – grown in Horsley Park
  4. Creamed Brussels sprouts with Sweet Potato Frittata – Brussel Sprouts grown in Bathurst and Sweet Potato (Kumera) grown in Bundaberg, QLD
  5. Cauliflower pancakes – grown in Oberon

 

Parsnip & Carrot Soup

Parsnip & Carrot Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 3 cups shredded carrots
  • 3 cups shredded parsnips
  • 1 (2cm) piece fresh ginger, peeled and shredded
  • 2 cups chicken stock or vegetable stock
  • ½ to ¾ cup heavy cream or evaporated skim milk
  • Salt and white pepper to taste
  • 1 tsp fresh lemon juice
  • Chives for garnish
Instructions
  1. Bring the carrots, parsnips, ginger, and stock to a boil in a large saucepan over medium heat. Reduce the heat and simmer, partially covered, for 30 minutes, or until the vegetables are very tender. Remove from the heat and let cool slightly.
  2. Transfer the contents of the saucepan to a blender or food processor. Puree the soup until it is nearly smooth, then pour the puree back into the saucepan.
  3. Add the cream, and bring to a simmer again over medium heat. Stir in the salt, white pepper, and lemon juice. Taste, and adjust the seasonings.
  4. Garnish with chives. Serve hot, or refrigerate, covered, for several hours and serve chilled

 

Buk Choi with Carrots and Sesame-Orange Dressing

Buk Choi with Carrots and Sesame-Orange Dressing
 
Author:
Recipe type: Stir Fry
Ingredients
  • 1-2 baby buk choi, halved
  • Handful beans, sliced
  • 4 medium carrots, shredded
  • 2 tbs fresh orange juice
  • 1 tbs tahini
  • 1½ tsp tamari or soya
  • ½ tsp fresh ginger, grated
  • 1 tbs toasted sesame seeds
Instructions
  1. Arrange a steamer basket in a large pot. Add enough water just to reach bottom of basket. Bring to a boil. Add buk choi. Reduce heat to medium-low, cover and lightly steam about 5 -10 minutes or until buk choy is tender but don’t overcook. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place steamed buk choi in ice bath, drain well. This is to stop cooking and to enliven the vegetables.
  2. In a large fry pan over medium-high heat, bring ½ cup water to a simmer. Add beans. Cover and reduce heat to medium. Cook about 6 minutes or until beans are just tender. Drain.
  3. In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add buk choi, beans, and carrots and toss to coat. Garnish with sesame seeds.

 

Kale and sausage risotto

Kale and sausage risotto
 
Author:
Recipe type: Rice
Serves: 4
Ingredients
  • 40g butter
  • 2 tbs olive oil
  • onion, finely chopped
  • 100g flat pancetta, finely chopped (or any other luncheon meats)
  • 4 garlic cloves, finely chopped
  • 300g rissotto rice
  • 100ml each dry vermouth and dry white wine
  • 1½ cups chicken stock, warmed
  • 40g parmesan, finely grated
  • 1 tsp fennel seeds, crushed
  • 1-3 kale, stalks discarded, leaves torn
  • Optional - pork sausages, skin removed, coarsely crumbled OR vegetable sausages
Instructions
  1. Heat butter and half the oil in a large saucepan over medium heat. Add onion, pancetta and garlic and cook, stirring occasionally, until very tender (10-12 minutes). Add rice, stir to coat, cook until just toasted(1 minute). Add vermouth and wine, cook until almost evaporated (5 minutes), add stock a ladle at a time, ensuring stock is absorbed before adding more and stirring occasionally, until all is absorbed and rice is al dente (20-25 minutes). Add parmesan, keep warm.
  2. Meanwhile, heat remaining oil in a large frying pan over high heat. Add fennel seeds and sausage, cook, stirring occasionally, until golden and cooked through (2-4 minutes). Remove sausage using a slotted spoon, add kale to pan with 1 tbs water, cook until tender and bright green (2-3 minutes). Divide risotto among plates, top with kale, then scatter sausage of choice over. Serve immediately with grated parmesan.

 

Creamed Brussels sprouts with Sweet Potato Frittata

Creamed Brussels sprouts with Sweet Potato Frittata
 
Author:
Recipe type: Egg
Serves: 4
Ingredients
  • For Creamed Brussels sprouts
  • 300g Brussels sprouts
  • ½ tbs butter
  • sea salt and black pepper
  • ground nutmeg
  • 100-150 ml cream
  • For Sweet Potato Frittata
  • 3-4 sweet potatoes (400-500g)
  • 3 tbs olive oil
  • 1 onion, finely chopped
  • Sea salt & black pepper
  • 6 large eggs
  • Handful of coriander or chives, finely snipped
Instructions
  1. To make Brussel Sprouts
  2. Trim the sprouts, and cook in a large pot of boiling salted water until tender. Drain, refresh in cold water, and lay out on a clean dry cloth to drain further.
  3. Melt the butter in a fry pan and fry the sprouts until well-coated. Add the salt, pepper and ground nutmeg, stirring, then pour in the cream and bring to the boil. Allow the cream to bubble away until reduced by half, then turn the heat down to a simmer. Use a potato masher to lightly crush the sprouts, and keep warm until serving. The sprouts will absorb the cream by the time you serve.
  4. To make Frittata
  5. Pre-heat the oven to 220 (210 for fan-forced).
  6. Peel the sweet potato and cut in 1cm cubes. Fry in olive oil in non-stick pan, together with onion, salt & pepper, for 4-6 minutes until just tender but not too soft. Butter a shallow (3-4cm high) oven dish and spread the sweet potato/onion mix.
  7. Lightly beat the eggs in a bowl, add the chives and pour over the sweet potato. Put in the oven for 20 minutes until the edges rise up.
  8. Remove from the oven, run a spatula around the sides and serve immediately with brussel sprouts.

 

Cauliflower pancakes

Cauliflower pancakes
 
Author:
Recipe type: Pancake
Serves: 4
Ingredients
  • ½ cauliflower
  • 4 tbs olive oil
  • 2 tbs chickpea flour * see note below
  • 150g (1 cup) self-raising flour
  • 1 tsp salt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbs chopped coriander
  • 180ml milk
  • 1 egg
  • Olive oil or ghee for cooking
  • Sour cream and chopped chives to serve
Instructions
  1. Preheat oven to 180C
  2. Break cauliflower into very small pieces, toss with olive oil and roast in preheated oven until tender, approx 20 minutes.
  3. Prepare batter by beating together chickpea flour, flour, salt, cumin, coriander, coriander, milk and egg. Add cauliflower to batter and stir to combine. Heat a heavy-based pan over medium heat. Add oil or ghee and spoonfuls of batter. Cook for 2–3 minutes on each side until golden brown. Serve cauliflower pancakes with sour cream and chives. Salad or stir-fry vegetables.
  4. *Chick pea flour is made from chana dal also known as chana, gram, dal, pea and besan flour.  It is popular in Italian cuisine and available from well-stocked Italian shops and goes by the name farina di ceci. Plain flour would work as a substitute, but not have the nutty flavor of chick pea flour.

 

 

 

 

 

 

 

Farm recipes Week 1716

Roast cauliflower and potato soup

Farm recipes Week 1716

       (approximately $2.50 a serve)

Harvest Hub has created meal options which will cost around $2.50 per serve.

All recipes are based on 2 serves, so if you are cooking for 4 (or want to freeze 2 serves), just double the quantities.

The meals offer plenty of variety, are easy to cook and most take 30-40 minutes to get onto the table.

If you have some favourite low-cost meals, feel free to share them with the rest of the Harvest Hub membership – in return for bragging rights!

 

Soup, croquettes, roulade, Salad, pizza

CAULIFLOWER & SEBAGO POTATO SOUP

JAP PUMPKIN & TUSCAN KALE CROQUETTES

SWEET POTATO & CARROT ROULADE

GREEN OAK LETTUCE & PEAR SALAD

CAULIFLOWER & EGGPLANT PIZZA

 

 

  1. CAULIFLOWER & SEBAGO POTATOES

Roast cauliflower and potato soup

Quantities for 2 (approx. $2.50 per serve)

Roast cauliflower and potato soup
 
Farm recipes $2.50 per serve meals
Author:
Recipe type: Soup
Ingredients
  • ½ cauliflower, cut into large florets
  • 1 potato, peeled and roughly diced
  • 1 brown onion, peeled and roughly diced
  • 30ml plus 2 tablespoons extra virgin olive oil
  • 1 clove garlic, peeled
  • Pinch of freshly grated nutmeg
  • 350ml chicken stock
  • 100ml milk (or if you like a richer soup replace with cream)
  • Sea salt and freshly ground black pepper
  • Few sprigs of flat leaf parsley
Instructions
  1. Preheat oven to 210C.
  2. Place cauliflower, potato, onion and olive oil into a large roasting tray, toss together to coat with oil and place into the oven. Roast for 10 minutes, then add the garlic cloves.
  3. Roast until the vegetables have browned and the potatoes are tender, remove and place into the bowl of a food processor, add half of the chicken stock and process to a coarse puree.
  4. Pour the puree into a large saucepan, add the remainder of the chicken stock and bring to the boil. Add the milk or cream, season and bring back to a simmer. Then serve with a drizzle of oil, a sprinkle of parsley and serve with crusty bread.

 

2. JAP PUMPKIN & TUSCAN KALE CROQUETTES

 

Baked Jap pumpkin & Tuscan kale croquettes
 
For 2 people this entire meal costs $4.91 which is $2.46 per serve
Author:
Recipe type: Meal
Serves: 12
Ingredients
  • 1½ cups flour, plus more for dusting
  • ½ tsp baking powder
  • ¾ cup pureed pumpkin
  • 1 egg, lightly beaten
  • 1 tbs soy sauce
  • Tuscan Kale, 3 leaves (50gms) sliced into strips into 3cm strips
  • ½ onion, diced
  • 1 tsp olive oil plus more for greasing baking sheet
  • ⅛ cup toasted sesame seeds
  • ½ cup breadcrumbs
  • Plus Green salad
  • Green oak
  • Cooking tomatoes
  • ½ Spanish onion
  • ¼ continental cucumber
  • Salad dressing
Instructions
  1. Preheat oven 190C. Lightly grease a baking sheet with olive oil.
  2. Heat olive oil in a medium frying pan over medium heat. Cook onions for 3-4 minutes, or until translucent. Remove from heat.
  3. In a mixing bowl, combine flour and baking powder. Stir in pumpkin, egg, soy sauce, onions and Tuscan kale. Mix with a wooden spoon or spatula until a sticky dough forms. If the dough is too moist, add a bit more flour.
  4. On a clean, dry plate, combine the sesame seeds and the breadcrumb.. Mix well with fingers. Set aside.
  5. Use floured hands to form the dough into balls that are about 5cm in diameter. Roll each ball in the panko-sesame seed mixture, and place on the greased baking sheet. Repeat with remaining dough.
  6. Bake for 20-25 minutes, or until golden brown. Serve warm with a salad.

 

 

3. SWEET POTATO & CARROT ROULADE

 

Cheese roulade with sweet potato and carrot
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • Filling:
  • 1 large carrot
  • 1 small sweet potato
  • 25g butter
  • ¼ cup cream
  • Salt and pepper
  • Nutmeg to taste
  • Roulade Coating:
  • 1 tbs oil
  • 25g butter
  • ½ onion finely chopped
  • 1 tbs parsley or herb of choice finely chopped
  • ¼ cup breadcrumbs made from stale bread
  • Salt and pepper
  • Roulade:
  • 25g butter
  • 1 tbs flour
  • 1 cup milk
  • ¼ to ½ cup of grated tasty cheese
  • 1 tbs Parmesan cheese
  • 2 eggs, separated
  • ¼ tsp salt and pepper
Instructions
  1. Preheat oven 190°C.
  2. Chop peeled vegetables and steam until tender then puree.
  3. Mix in butter and cream. Season with salt/pepper and nutmeg.
  4. Coating:
  5. Cook onion and butter in a fypan until soft.
  6. Remove from pan to a bowl and mix with herbs, crumbs and season with salt/pepper. Let cool. Line the base of a Swiss roll tin with non-stick paper and scatter the onion and crumb coating mix over it.
  7. Roulade:
  8. Melt butter, add flour and fry in a pan for a minute. Add milk and stir until it comes to the boil. Remove and let it cool. Add cheeses and egg yolks, season well.
  9. Beat egg whites until stiff. Hint leave eggs out of fridge to warm up before whipping.
  10. Fold through, then spread evenly over the coating onion and crumb base – it is a thin layer. Bake for 15-20 minutes.
  11. When cool place a presentation plate over it and turn upside down so the roulade drops onto the plate. Peel off base paper. Spread the creamed filling on top. Roll roulade from the long edge. Serve cold or warm with salad.

4. GREEN OAK LETTUCE & PEAR SALAD

 

Green Oak, Pear and Walnut Salad
 
Salad
Author:
Cuisine: Meal
Serves: 4
Ingredients
  • 1½ tbs apple cider vinegar
  • ¼ cup apple juice
  • ⅛ cup canola oil
  • 2 tsp Dijon mustard
  • ½ tbs honey
  • ½ tsp poppy seeds
  • Salt and pepper to taste (optional)
  • 5 cups rinsed and well-drained green oak lettuce, coarsely chopped
  • ⅓ cup walnut pieces (or coarsely chopped), toasted
  • 2 pears, peeled, cored, and cut into cubes
Instructions
  1. Add vinegar, apple juice, canola oil, Dijon mustard, and honey to food processor or blender and pulse until well-combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve ¼ cup of the dressing and set aside.
  2. Add green oak lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among 4 salad plates. Add pears to the large bowl and toss them with the reserved ¼ cup dressing. Spoon pears evenly over the four salads.

 

5. CAULIFLOWER & EGGPLANT PIZZA

 

Cauliflower crust pizza with eggplant topping
 
Author:
Recipe type: Meal
Ingredients
  • CRUST
  • 2 cups cauliflower, grated
  • 1 large egg, lightly beaten
  • 2 tbs parmesan cheese, grated
  • 1½ cup mozzarella cheese, shredded - leave half a cup for topping.
  • 2 cloves garlic, chopped
  • Pizza toppings
  • ¼ cup pizza (tomato) sauce
  • Roasted eggplant, capsicum, onion
  • Sprinkle rosemary, fresh
Instructions
  1. Preheat grill.
  2. Thinly cut your vegetables and place them on baking paper on a tray.
  3. Grill for 10-15 minutes, until golden brown – watch don’t burn. Remove and set aside.
  4. Preheat oven on 220C.
  5. In a large frypan place some olive oil with chopped cauliflower florets. Stir for 10 minutes.

 

 

Cauliflower Leaves & Stems

Cauliflower Leaves & Stems

We tend to think of ‘food’ as the produce we are offered in supermarkets. These are mostly just the flower of the plant ie broccoli, cauliflower head. The vitamins and richness actually is in the stem and leaves. So many of us throw these away. Why?

It’s time to look at eating the whole plant not just the flower.

So here are some recipes for cauliflower leaves & stems.

How to roast leaves – so delish.

Cauliflower Leaves & Stems
 
Author:
Recipe type: Roast
Ingredients
  • Leaves Cauliflower, Broccoli, Kale whatever you have. Cut into bite size pieces
  • Soy Sauce or Tamari
  • Spring onions
  • Garlic cloves x 3, chop
  • Olive Oil
  • Salt and Pepper to taste
Instructions
  1. Pre-heat the oven at 180C
  2. In a roast pan that is preheated put in oil spring onions, leaves then soy, salt, pepper
  3. Place pan uncovered in the oven for 25 minutes.

 

 

 

 

Cauliflower Risotto

Cauliflower Risotto

An easy and quick recipe for the family.

 

Cauliflower Risotto
 
Author:
Recipe type: Risotto
Ingredients
  • 1 cauliflower
  • 3 dried red chillies or red capsicum
  • 1 tin of anchovies
  • 2 slices of stale bread broken up
  • Extra virgin olive oil
  • Sea salt and pepper
  • Grated parmesan cheese
  • Chopped fresh parsley
  • For Risotto
  • 1.1 litres of stock
  • 2 tbs of olive oil
  • Knob of better
  • 1 chopped onion
  • 2 cloves of garlic chopped
  • Celery head chopped
  • 400g risotto rice (optional)
  • Optional 2 glasses of dry vermouth or white wine
  • Sea salt and pepper
  • 70g butter
  • 115g grated parmesan cheese
Instructions
  1. Make a breadcrumb mixture by food processing bread and anchovies with oil from tin and chillies or capsicum.
  2. Heat a frying pan with oil and fry these breadcrumbs until golden brown. Finely chop cauliflower florets and chop stalk.
  3. To Make risotto
  4. Heat stock. In saucepan put olive oil, butter, onion, garlic, celery and chopped cauliflower stalk and cook for 15 minutes. Add vermouth or wine. Stir. Add rice if you wish this then a ladle of stock and pinch of salt. Simmer. Add florets of cauliflower. Add ladles of stock, stir. Allow each ladle to be absorbed before adding more. This takes about 15 minutes.
  5. Without the rice the cauliflower becomes the Risotto.
  6. Remove from heat and add butter and parmesan cheese. Stir. Add parsley.
  7. Lid on pan and let sit for 2 minutes. Serve with parmesan sprinkled on top.

 

 

 

 

Cauliflower by the moon

Cauliflower by the moon

Joe Camilleri from Freeman’s Reach grows his Caulis by the moon. He is Raymond’s cousin who grows those wonderful local broccoli….well they both do. Very talented family.

We know the moon effects the tides. But did you know the moon effects the amount of moisture in the soil? Yes, it does. See National Geographic.

The same gravitational forces pulling the large bodies of water around the world creating high and low tides also affects the water content of the soil. At the time of the full moon more moisture is in the soil as it is being pulled upward. The increased moisture encourages growth.

Farmers are intune with the cycles of weather patterns including the phases of the moon, wind and seasonal sun shift. Currently if is a Waning Gibbous moon November 8th read more about planting lunar cycles.

Just out of interest this led our research into looking at Biodynamic farming and we thought you might like to read more on this.

Moroccan Cauliflower
 
Author:
Recipe type: Casserole
Serves: 4
Ingredients
  • Moroccan Cauliflower
  • 700gms lamb, cut into 5cm pieces
  • 1 tomato, finely chopped
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • handful of Curly parsley, chopped
  • handful of fresh cilantro (coriander), chopped
  • 1½ tsp ginger
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • ¼ tsp cumin
  • ½ tsp turmeric
  • ⅛ tsp cayenne pepper
  • ½ cup olive oil extra virgin cold pressed (Harvest Hub)
  • 1 large head of cauliflower, florets
  • 1 lemon, quartered and seeds removed
  • 1 large handful of Kalamata olives
  • 1 to 2 tbs lemon juice
  • three cups of water
Instructions
  1. In a large pot place the meat, grated tomato, onions, garlic, olive oil, parsley, cilantro, and spices and mix. Cook over medium-high heat no lid for 10 minutes turning the meat and brown it on all sides.
  2. Then add three cups of water, cover the pressure cooker or pot, and increase the heat to high. You can use a pressure cooker: When pressure has been achieved, reduce the heat to medium and cook for 35 minutes. If using a pot: When boiling reduce heat and simmer for about 1½ hours, or until the meat is tender. Check adding water if necessary.
  3. When the meat has cooked, add the cauliflower, lemon, olives and lemon juice. Add water so cauliflower is partially covered cooking a further 20 minutes. Serve with couscous.

Cauliflower cheese with walnuts
 
Author:
Serves: 4
Ingredients
  • 1 cauliflower, trimmed and cut into 1cm pieces
  • 300g cream cheese
  • 1 tsp Dijon mustard
  • 125g blue cheese, crumbled
  • Zest of an orange
  • 25g walnuts, roughly chopped
  • 50g cheddar cheese, grated
  • salt
  • freshly ground black pepper
Instructions
  1. In a saucepan with salted water place steamer on top and steam cauliflower for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan.
  2. Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with salt and pepper.
  3. Pour the mixture into a shallow gratin dish. Sprinkle the zest of orange over it. Scatter the walnuts on top, then cover with the cheddar. Place under a preheated hot grill for 10-15 minutes until golden brown.