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New cauliflower recipe

bulkbiker

bulkbiker

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Thought i'd try this today.
Whole caulflower.
Stripped off the outer leaves added whole to boiling water for 8 minutes.
Melted some ghee 50g and added a couple of tablespoons of curry powder
Drain cauli and leave to stand for 10-15 minutes to dry off a bit (could put somewhere warm to assist)
Paint on ghee and curry powder mixture until cauli all yellow if any mix left pour over top
Bake in oven for 25-30 minutes at 240
The leaves burn a bit and go crisp and the rest takes on a warm mild curry flavour
Went down well with the family for lunch today as a veg dish alongside roast rib of beef with a chilli garlic and bay paste coating
I had quite a lot!
 
bulkbiker said:
Thought i'd try this today.
Whole caulflower.
Stripped off the outer leaves added whole to boiling water for 8 minutes.
Melted some ghee 50g and added a couple of tablespoons of curry powder
Drain cauli and leave to stand for 10-15 minutes to dry off a bit (could put somewhere warm to assist)
Paint on ghee and curry powder mixture until cauli all yellow if any mix left pour over top
Bake in oven for 25-30 minutes at 240
The leaves burn a bit and go crisp and the rest takes on a warm mild curry flavour
Went down well with the family for lunch today as a veg dish alongside roast rib of beef with a chilli garlic and bay paste coating
I had quite a lot!
Click to expand...
Sounds good. Have you seen the recipe for Perfect roast cauli in Thursdays Guardian? Just google it with the name Felicity Cloake.
 
covknit said:
Sounds good. Have you seen the recipe for Perfect roast cauli in Thursdays Guardian? Just google it with the name Felicity Cloake.
Click to expand...
Yeah thats kind of what I based mine on with the ghee and curry addition.. I'm a bit of an adaptor..
 
bulkbiker said:
Thought i'd try this today.
Whole caulflower.
Stripped off the outer leaves added whole to boiling water for 8 minutes.
Melted some ghee 50g and added a couple of tablespoons of curry powder
Drain cauli and leave to stand for 10-15 minutes to dry off a bit (could put somewhere warm to assist)
Paint on ghee and curry powder mixture until cauli all yellow if any mix left pour over top
Bake in oven for 25-30 minutes at 240
The leaves burn a bit and go crisp and the rest takes on a warm mild curry flavour
Went down well with the family for lunch today as a veg dish alongside roast rib of beef with a chilli garlic and bay paste coating
I had quite a lot!
Click to expand...

Bulkbiker - This one works, without the boiling part: http://healinggourmet.com/healthy-recipes/whole-roasted-cauliflower-indian-spice/

I've also done a "thing" roasting cailflower florets, having firstly tossed them in herbs/spices, and then grating over some Parmesan cheese. The roasted Parmesan adds a little something, and crisps it somewhat. Depending on the spice mis used, it's almost like a crispy pakora, without the gram flour.
 
I have some frozen in the freezer but haven't tried roasting it yet... I bought it to make mash.
 
AndBreathe said:
Bulkbiker - This one works, without the boiling part: http://healinggourmet.com/healthy-recipes/whole-roasted-cauliflower-indian-spice/

I've also done a "thing" roasting cailflower florets, having firstly tossed them in herbs/spices, and then grating over some Parmesan cheese. The roasted Parmesan adds a little something, and crisps it somewhat. Depending on the spice mis used, it's almost like a crispy pakora, without the gram flour.
Click to expand...
I tried just roasting it before but got a hard core left which wasn't very nice to eat.. the boiling I think cooks it almost through and the roasting finishes it off nicely. The core was still firm but very edible and the florets were soft but not floppy. I'd definitely cook it that way again.
 
I just bought cauliflower rice for the first time, never tried it before

I'll wait until diarrhoea has settled down though, just had some minced beef - first food I've eaten since yesterday morning.
 
Pauntiep said:
I just bought cauliflower rice for the first time, never tried it before

I'll wait until diarrhoea has settled down though, just had some minced beef - first food I've eaten since yesterday morning.
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I love cauliflower rice. I fry in a bit of coconut oil and you can then add any spices / herbs / seeds of your choice.
 
Mongolia said:
I love cauliflower rice. I fry in a bit of coconut oil and you can then add any spices / herbs / seeds of your choice.
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Do you have to grate the cauliflower or can you just do it with the florets? I found it very messy grating the cauliflower last time I did it and bought a pouch of cauli rice from morrisons but at nearly £2 a pouch and not very much in it I really don't want to buy it again.

Pauline x
 
Pauline2015 said:
Do you have to grate the cauliflower or can you just do it with the florets? I found it very messy grating the cauliflower last time I did it and bought a pouch of cauli rice from morrisons but at nearly £2 a pouch and not very much in it I really don't want to buy it again.

Pauline x
Click to expand...
I put it in the blender and pulse until the size of rice grains but don't over do it!
 
@Pauline2015 I usually make my own but Asda sell fresh cauli rice, it's £1 for a 400g pouch and it freezes well. (I buy it and freeze it if I see it in the in the 'dent' section as a back up too, the last pouch cost me 38p).

I tip a pouch into a glass jug, microwave it for 3 mins, stir and give it another 3mins. it's then either ready to be blitzed with butter and cream and a bit of garlic salt and black pepper to use as mash, or I leave it to cool uncovered which dries it out nicely ready to be used as cauli rice. I brown some thinly sliced shallots and some garlic in a mix of olive oil and butter and add some chopped pepper (whatever colour I have) to soften then bung in the cauli to reheat gently, season and eat. Sometimes I use it to do egg fried 'rice' this way too. Pre cooking and cooling the cauli helps to stop it being soggy.
 
We just had a Massiman Chicken curry with someone's cauli rice. I'd give the credit if I could remember who's recipe it was. It's the one with coconut milk, coriander and lime zest. The combination with the curry was a winner. I'll try it again with a Thai green curry next time.
 
One of the things that keeps me LCHF (apart from the miraculous weight loss) is that cauli is just delicious and a great substitute for all sorts of carby stuff. Miss mashed potatoes? Try mashed cauli with plenty of butter, cheese and black pepper and you'll never go back. Works brilliantly on top of a cottage pie.

For a curry, hubby and I actually prefer riced cauli to regular rice. It does exactly the same job - soaks up the sauce and provides a base - but has few carbs and a much higher nutritional value. No downside. :D

So easy to rice it - take out the hard core and stick the florets in a blender until it's about the same texture as rice. My Nutribullet does a very nice job in seconds. Steam, roast or, my fave, stir fry for a few minutes and it's done.

I'm not quite as fond of spiralised courgette as a sub for pasta, but it does the job.
 
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