Issue link: https://maltatoday.uberflip.com/i/620988
maltatoday, WEDNESDAY, 30 DECEMBER 2015 14 Food Sprucing up the cauliflower The cauliflower might not immediately jump out as anything more than an (often bland) side dish. These recipes though prove that even the humble cauliflower can be made over to create delicious dishes that are not too heavy, given how much we've all been eating this past week. Cauliflower and potato curry Recipe by Gaby Holland Serves 6 Ingredients: • 1 small compact cauliflower, cut into bite- sized florets • 3 new potatoes, quatered with skin left on • 3 large cloves garlic, chopped • 1 large onion, chopped • 1 tbsp turmeric • 1 tbsp cumin seed • 1 tbsp grainy mustard • 1 tbsp grated ginger • 1 tbsp nigella seeds (optional) • 1 tbsp good quality curry • 1 tbsp grated coconut • 2 tbsp raisins • 2 tbsp cashew nuts • ½ cup vegetable stock • Pinch of salt • 1 tbsp vegetable oil Method: 1. Lightly steam the cauliflower and potatoes until just done. 2. Fry the onion and garlic until they start to brown at the edges. 3. Add all the other ingredients (except for the stock) and stir for a couple of minutes. 4. Meanwhile drain the vegetables and add to the frying pan. 5. Stir gently adding the stock to loosen slightly, the curry should be dry but well coated. 6. Serve with plain boiled basmati rice or naan bread. 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 • 1 ½ 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 4 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 center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center 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