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These big white flower heads are packed with Vitamin C and come from the Latin word meaning ” Cabbage Flower ”
They are at a great price at the moment for around $2 and they are a great way to feed a family !

So 2 recipes today.

The first one being my daughter Hazels absolute favourite!

Roasted Cauliflower Soup

You will need :

  • 1 head of cauliflower, roughly chopped and blanched
  • 2 onions diced
  • 3 cloves of garlic, peeled and crushed
  • 1/4 cup chopped butter
  • 1 litre of chicken stock
  • 300 ml cream
  • salt and pepper

Preheat the oven to 180 degrees
Place 100 gm of butter , cauliflower, onions and garlic in a large oven proof saucepan
Sweat for a couple minutes, place pan into the oven for 15 minutes
Remove and add stock, pinch of pepper and salt
Simmer until cauliflower is tender
Blend until smooth, add cream or milk for a lighter option
Check seasoning and serve

Now on to the salad

You will need :

  • 1 head of cauliflower
  • 1 knob of ginger peels and finely grated
  • 2 tbsp grated parmesan
  • 2 tbsp olive oil
  • salt and pepper
  • olive oil for drizzling
  • small bunch of chopped flat leaf parsley

Cut the cauliflower into 12 florets
Bring a saucepan of salted water to the boil
Plunge cauliflower into water until al dente ( do not overcook )
Drain and refresh under cold water
Place cauliflower in large bowl , drizzle with olive oil and season
Chargrill on a very hot BBQ or chargrill until coloured
Place in a bowl then add ginger, parsley, parmesan and 2 tbsp of olive oil
Toss and serve.