This cream of cauliflower soup has the silkiest texture. I sometimes omit the cream– replacing it with more milk – and it still comes out rich and smooth.
Horseradish combines beautifully with cauliflower. Along with the lemon juice, it adds a bit of heat and brightness to the mix. Continue reading
Cauliflower and white bean stew is a one of those no-fuss, mid-week meals I’ve been making for years.
There’s something vaguely Mediterranean about it – Spanish or maybe Greek – which can be played up by adding smoked paprika, or a scattering of crumbled feta. But generally I just make it as below.
It took awhile for the girls to warm to it (courgette has always been a hard sell for some reason), but they eat it happily now. Continue reading
This salad is a happy marriage of textures and flavours. Both the cauliflower and chickpeas are transformed by their time in the oven – the cauliflower becomes nutty in flavour, and the chickpeas acquire a wonderful crunch.
Then the yogurt-tahini dressing arrives to bless the union – and two distinctive, individual ingredients unite in salad harmony…;-) Continue reading
I’m pretty organised with food shopping and meal planning, but even so, there are regular occasions when I just need to get something to eat on the table in minutes.
Leftovers are a lifesaver at such times, or a quick pasta like linguine with sardine pesto or pasta cacio e pepe. Eggs are good — scrambled, fried, or in an omelette or frittata.
And there’s usually a tub of salad that can be combined with some toasted pitta, hummus, olives and chopped vegetables for what we call a “lunchy dinner”. While it’s often kisir or tabbouleh, this roasted cauliflower couscous salad has recently joined the rotation.
Roasted cauliflower softens without going mushy, and has a deep, almost nutty taste. I find that the textures of the cauliflower and couscous really complement one another. Continue reading
On my work-from-home days, I often make a big bowl of steamed vegetables with cheese for lunch.
The idea for this dish came from some two-week, healthy-eating regime we followed years ago. Each day, you were presented with two choices of lunch – and whenever steamed vegetables with cheese was an option, I chose the other one.
Until the day I didn’t… and discovered that steamed vegetables with cheese is an immensely satisfying bowl of food. I’ve eaten it regularly ever since, with whatever vegetables are in season or on hand.
I’ve made this curry a few times now, as it proved popular with both girls. I like the way the flavours and textures remain distinct – the soft sweetness of cauliflower, fresh pop of peas and crunch of cashews make for a very satisfying dish. Continue reading
Ten More Bites 