Delectables :: 3 Cauliflower Recipes by Donna Hay

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Spaghetti with cauliflower, burrata and anchovies

Ingredients ::
 
* 1 cup (250ml) single (pouring) cream
* 3 egg yolks
* 1 cup (80g) finely grated parmesan, plus extra, to serve
* sea salt and cracked black pepper
* 1 tablespoon extra virgin olive oil
* 25g unsalted butter, chopped
* 1.2kg cauliflower, trimmed and cut into small florets
* 2 cloves garlic, thinly sliced
* 1 tablespoon thyme leaves
*  400g spaghetti
* 2 x 200g burrata+, torn
* 8 white anchovy fillets, chopped

Directions ::  

Place the cream, egg yolks, parmesan, salt and pepper in a bowl, whisk to combine and set aside.  Heat the oil and butter in a large non-stick frying pan over high heat.  Add the cauliflower, garlic, thyme, salt and pepper and cook for 10-12 minutes or until golden and cooked through.  Set aside and keep warm.

Cook the pasta in a large saucepan of salted boiling water for 8-10 minutes or until al dente.  Drain, reserving 1/2 cup (125ml) of the cooking liquid.  Return the pasta to the pan over low heat.  Add the cream mixture and reserved cooking liquid and stir for 2 minutes or until just thickened.  Top with the cauliflower, burrata and anchovy and sprinkle with the parmesan.  Serves 4.

    
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Cauliflower mac and cheese
 
Ingredients ::

* 250g macaroni
* 700g cauliflower, leaves trimmed and cut into small florets
* 11/4 cups (310ml) milk
* 1 cup (250ml) single (pouring) cream
* 2 cups (240g) grated cheddar
* 2 cups (160g) finely grated parmesan
* sea salt and cracked black pepper
* 3 cups (210g) chunky fresh sourdough breadcrumbs
* 1 clove garlic, crushed
* 2 tablespoons rosemary leaves, chopped
* 50g unsalted butter, melted

Directions ::

Preheat oven to 200C (400F).  Cook the pasta in a large saucepan of salted boiling water for 8 minutes.  Add the cauliflower and cook for a further 2 minutes or until tender.  Drain and return to the saucepan with the milk, cream, cheddar, parmesan, salt and pepper.  Reduce the heat to low and cook, stirring to coat.  Divide the macaroni mixture between 2 x 1.5-litre-capacity ovenproof dishes.  Mix to combine the breadcrumbs, garlic, rosemary and butter and divide between the dishes.  Bake for 15-20 minutes or until golden and crunchy.  Serves 4.

 
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Whole spice-roasted cauliflower
 
Ingredients ::

* 1.5 litres chicken stock
* 3 cups (750ml) dry white wine
* 50g unsalted butter
* 1/4 cup (60ml) extra virgin olive oil
* 2 teaspoons dried chilli flakes
* 1 fresh bay leaf
* 1 tablespoon fennel seeds
* 2 tablespoons sea salt flakes
* 1 teaspoon cracked black pepper
* 1 x 1kg cauliflower, trimmed, leaves intact

Directions ::

Place the stock, wine, butter, oil, chilli, bay leaf, fennel, salt and pepper in a medium saucepan over high heat and bring to the boil.  Add the cauliflower, reduce the heat to medium, cover with a tight-fitting lid and cook for 20-25 minutes or until the cauliflower is tender when tested with a skewer.  Drain, reserving 1 cup (250ml) of the cooking liquid.  Preheat oven to 200C (400F).  Place the cauliflower in a deep-sided baking tray lined with non-stick baking paper.  Pour half the reserved cooking liquid over the cauliflower and roast for 20 minutes.  Pour over the remaining cooking liquid and roast for a further 20-25 minutes or until golden.  Serves 6.  Serve as a side with roasted chicken, fish or steak.

Source:  Donna Hay Magazine ipad winter Jun-Jul 2014 edition            

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