This week, we are talking about the amazing cauliflower! It’s so on-trend at the moment.
So much so, uber eats in the US has reported a 39% increase in sales for foods containing Cauliflower for the past couple of months.
Good thing is that in NZ cauliflower is now in season and so very affordable, Our local veggie store Kumeu produce has huge heads for sale at $2.90 per head. You can’t possibly tell me that you can’t make a pretty decent meal out of that.
Cauliflower has come into trend over the past couple of years, chop them up fine, blanch them and you have cauliflower couscous! (Very Ponsonby! I would rather just cook couscous) or you can cook it with white sauce and cheese or you can have cauli mac and cheese.
Try blanching a whole head of cauliflower in boiling salted water till tender and serve with a cheesy sauce!
Originating from Cyrpus, it quickly moved around to countries like Syria, Turkey, Italy and Spain.
This week we have a simple recipe using cauliflower with a little taste of Spain in the smoked paprika dipping. The perfect recipe for the kids to give cooking a go
Makes: 20 nuggets
Prep time: 25 minutes
Cooking time: 5 minutes
- 2 cups cooked cauliflower florets, chopped
- 2 eggs, lightly beaten
- 2 tbsp flour
- ½ tsp curry powder
- 1 tsp baking powder
- A good pinch of salt
- 3 tbsp chopped spring onion
- 2 tbsp chopped coriander leaves
- 2 tbsp canola oil
In a bowl, mix first 8 ingredients together until combined. Heat oil in a large frying pan and fry spoonful’s of the cauliflower batter until golden
Quick little dipping sauce
- 4 tbsp light sour cream
- 1 tbsp honey
- 1 lemon, juiced
- ½ tsp smoked paprika
Combine all the above and mix well