Tag: cauliflower

Cauliflower

How do you like your cauliflower? For me it’s raw, steamed, boiled, grilled, in gratin, in soup, in purée, with olive oil, with butter, with lemon juice, with just a pinch of salt… yes, you’ve got it. We love cauliflower at home, as well as his friends broccoli and romanesco and it is just the pick season for these versatile and easy to cook vegetables in Chiba. So I’ve got some beautiful ones at the farmers market, youpi!!! The question was what will I do with them, how could I cook them? Because I came back from work very late and it was very cold I wanted a very quick solution so I decided to cook (steam and grill) them with spices.

 Spicy romanesco and cauliflower:

I wash and cut the romanesco and the cauliflower and put them in a pan and I grilled them at high heat then I add 1mm of water. Add a tsp of curcuma powder, 1tsp of curry powder, 1tsp of cardamom powder, salt and black pepper. Serve and eat while hot! 

Barley risotto style

I love barley but I don’t cook some too often. An other curiosity of what happens in a kitchen! May be it’s because I have the impression it is only good for soup or that it takes too much time too cook. But actually it is not and in risotto style with veggies, or in salad it it really delicious and changes from classic recipes. And in the middle of winter, with winter veggies it is a delicious meal. 

Barley risotto style with fresh veggies: 100g of barley, 1 leek, 1/3 cauliflower, 1 hand full of little spinach, olive oil, salt and pepper. In a pan heat the olive oil; cut the leek and add it to the oil, strir at low heat until soft. Add the barley and cover to twice the height with water. Cook under cover 15min at medium heat or until almost all the water is gone. Add salt pepper, the cauliflower washed and cut, the spinach washed and cut. Cook 3min and serve immediately.

Cauliflower risotto

Though I love risotto and I cook some often, I don’t post recipes as often as I would like just because I really fond it hard to photograph. I already mentioned that before, I’ve tried several techniques but I am not often satisfied with the results. In particular because I cook chiefly for dinner and don’t use professional equipment, lighting is hell. Plating is not always easy too. Anyway, I managed to get my hands on a lovely little cauliflower, probably the last for this year, and with chilly evenings a warm dish was much needed. I prepare a simple risotto with nothing extra. I roasted the cauliflower cut in little bouquets in olive oil, the added the rice, some vegetables bouillon and cook without cover until the bouillon was all gone. And serve with grinded pepper. Nothing more.

Chickpeas and cauliflower curry

Recently I’ve spent quite some time browsing my new cookbooks to ffind some inspiration and this time it comes from the “Encyclopédie de la cuisine végétarienne”. This book is really resourceful not just for receipes but also for a lot of techniques to prepare veggies or cereals, so I will come back to it quite often. One of the recipe that caught my eye at first reading was a chickeas curry with cauliflower and other veggies. I like very much the idea of having a plate all in shades of beige and yellows, and thought it’d be the perfect side for this beautiful piece of yellow tail (buri-鰤) I’ve found. Moreover I wanted to test something with the chickpeas water (heard that it could be used as a vegan egg white when whipped). The recipe for the curry is ultra simple. I used one can of chickpeas (remember I wanna try the whip thing), after draining them I heat some olive oil in a pan and roasted the chickpeas, then added chunks of cauliflower and roast them a bit too. Finally added curry powder, curcuma, salt, pepper and covered with water. Cooked at medium-high heat until most of the water is gone. Finally added a bit of fresh coriander. Ready to serve.

As for the whip, it works!!!! Talk about it soon. 

One-bowl of energy

Saturday, it’s cold and one of the stray cat in the garden has woken us quite early this morning. Damned stray cat (not our little Pablo, a different one)! 

So after playing tennis 2 hours in the cold we needed a lunch full of energy and tasty. So I boiled some spelt and served it with 3min sauteed cauliflower chunks and mushrooms, and made some chicken koloke or croquette or balls or whatever you call them, with just some chicken breast minced rolled in panko, and cooked in a bit of oil in a pan. All in A bowl. Yummy, full of energy!! Have a good weekend!

Cauliflower soup x katsuobushi

Too happy with the mix cauliflower and katsuobushi in the tart the other day that I decided to try it in an other version: a warm soup for a cold evening. And the magic worked again! 

 It’s crazily simple and delicious: boil a cauliflower (I just removed the green leaves, washed it and boiled it all in one piece in 3cm of water under cover. Once soft I roughly crush it with a wooden spoon and mix it with the remaining water in my blender, add black pepper and the soup is ready. When I serve I add some thinly cut katsuobushi (usukiri), that’s it!

3 types of cabbage tart

At the local farmers market the other day I found beautiful cauliflower, romanesco and broccoli. Having all them together I couldn’t help but cook something mixing it. I love the idea of having ingredients close in shape but different in taste and color, and the first idea that I had was to make a tart with a piece of each. And becauseI really love the idea of mixing Japanese flavors with western ones I decided to add in the base some katsuobushi flakes. For the dough, I opted for a classic sable dough. A perfect balance.

Cauliflower soup

With all these beautiful green cauliflowers everywhere in town, sold at every shop, seen at every street corner, and in the fields, they seem to be one of Sicilian winter must eat! So it was impossible not to buy some and prepare something with. Our mother is really good with preparing soup and we prepared a cauliflower soup. The cauliflower is just boiled in little water, then blended with a little cream, salt and pepper. Served with some freshly made croutons: just old bread cut in chunks and slightly pan fried in oil. Thanks Mum for this homy-yummy soup.

Cauliflower and broccoli

Having all these beautiful cabbages in the fridge, I’m always wondering which one to chose and to cook, so tonight I opted for a duet: cauliflower and broccoli. 

Again this time, the recipe was not decided when I started to cook and I changed my mind ten times in the process. So first I steamed half a cauliflower and a broccoli, because I wasn’t sure of what I was to prepare I kept them separately all the time. Then with the cauliflower I prepared a roux with quite a lot of flour to obtain  a thick dough, seasonned with nutmegs, salt and pepper, and decided to make pancakes with that. For the broccoli I decided to make a soup, so I also prepared a roux but with very little flower, then I blended the steamed broccoli and added enough water for two servings, salt, and a little of sesame seeds.

I baked the pancakes in a greased pan, and served. An other seeving option is with some prosciutto and Parmegiano with the pancakes. 

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