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maltatoday, WEDNESDAY, 25 NOVEMBER 2015 14 Food The comfort of cauliflower on Gourmet Today TV The cauliflower is not the most exciting of vegetables. Often boiled to death, this vegetable becomes bland and mushy. However with a little bit of creativity, it can be both delicious and nutritious. Sean Gravina makes some interesting recipes on Gourmet Today TV, pairing cauliflower with a great friend, cheese. In his first recipe he makes a cauliflower bake with herbs, Parmesan and ground turmeric and onion rings on the top. In his second recipe he makes a cauliflower soup with mature Cheddar cheese and a sprinkling of paprika. Don't miss Gourmet Today TV, every Friday at 18:15. Cauliflower soup with crispy capers Serves 4 Ingredients • 50g butter • 1 onion, diced • 2 garlic cloves, grated • 1 large or 2 small cauliflower broken into florets • 1 litre chicken stock • 200ml double cream • 200g mature cheddar, finely grated • ½ tsp paprika • Salt • Cress • Pea shoots Crispy capers • Vegetable oil, for deep frying • 4 tablespoons large capers Method 1. Melt the butter in a large heavy bottomed saucepan, add onion and salt and cook until soft with a splash of water (approx. 10-15mins). 2. Reserve the smallest florets of the cauliflower and add the rest the onion. 3. Cover with 750ml of stock. Bring to the boil then reduce the heat and simmer until cauliflower is soft 4. Add the cheese, cream and paprika, bring the soup to the boil, then add to a food processor and blend. 5. Pass through a fine sieve and season. If it seems thick, thin with some stock. 6. To make the capers heat the oil in a deep pan and heat to 180°C. 7. Pat the capers dry and fry them until they pop and are very crisp. 8. Remove from the oil with a slotted spoon and drain on kitchen paper, season with salt. 9. Place the reserved cauliflower in the vinegar the capers and leave for 1-2 mins before draining. 10. Serve the soup in a warm bowl, sprinkled with the fried capers and the pickled florets. This recipe first appeared on Gourmet Today TV, aired on TVM on 20 November, 2015. Ingredients • 1 small cauliflower, outer leaves removed, broken into florets • 1 medium red onion, peeled • 5 tbsp olive oil • ½ tsp finely chopped rosemary • 7 eggs • ½ cup basil leaves, chopped • 120g plain flour, sifted • 1½ tsp baking powder • 1/3 tsp ground turmeric • 150g coarsely grated Parmesan • Melted unsalted butter • 1 tbsp white sesame seeds • 1 tsp nigella seeds • Salt and black pepper • Watercress salad Method 1. Preheat the oven to 200°C. 2. Place the cauliflower florets in a saucepan and add 1 tsp salt. Cover with water and simmer for 15 mins, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry. 3. Cut four round slices off one end of the onion and set aside. 4. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. 5. Cook for 10 mins over medium heat, stirring from time to time, until soft. 6. Remove from the heat and set aside to cool. 7. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 tsp salt, and plenty of pepper. 8. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets. 9. Line the base and sides of a springform cake pan with parchment paper. 10. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. 11. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. 12. Place in the centre of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the centre of the cake should come out clean. 13. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature. This recipe first appeared on Gourmet Today TV, aired on TVM on 20 November, 2015. Cauliflower and cheese bake with onion rings 14 Food