Midweek Meals: Five ways to give the humble cauliflower a main-course glow-up
Picture: iStock
Fried cauliflower with salsa verde
These fried cauliflower florets are unapologetically satisfying, golden, crispy bites covered in tangy salsa verde
Servings
4Preparation Time
10 minsCooking Time
3 minsTotal Time
13 minsCourse
SideIngredients
1 head of cauliflower, cut into florets
zest of ½ a lemon
½ tsp hot paprika
3 tbsp chickpea flour
2 tsp chopped parsley
oil, for frying
For the salsa verde:
juice of 1 lemon
2 garlic cloves, crushed
1 tbsp capers
1 small shallot, finely chopped
1 good handful of fresh parsely, chopped
1 good handful of fresh tarragon, chopped
1 tbsp chopped fresh chives
1 tsp Dijon mustard
6 tbsp olive or rapeseed oil
salt
pepperÂ
Method
Break the cauliflower into florets. Cut away the leaves and as much of the stalk as you can by cutting around it until the cauliflower florets break free. Break up any larger florets into bite sized pieces.
Bring a large pan of water to the boil and drop the florets in for just a minute or two, be very careful not to over boil them, you want them with a nice bite. You can even leave out this process if you like your cauliflower with an extra crunch.
Drain the cauliflower well and dry them with kitchen paper.
To make the salsa verde, blitz all the ingredients together using a food processor, stick blender or even mash it all together in a large pestle and mortar, adding the oil in slowly until well combined.
In a large bowl, toss the florets in the chickpea flower, lemon zest, paprika, parsley and a good pinch of salt.
In a large frying pan or casserole dish, pour in enough oil in to be deep enough to fry the florets in.
Add the cauliflower in batches when the oil is hot and fry for 3-4 minutes until golden and crispy on the outside and drain well on kitchen paper. Serve hot with plenty of salsa verde poured over them.
Kate Humble's Cauliflower Curry
Cauliflowers are fiendishly tricky to grow, but “luckily there is nothing tricky about this curry, which makes the most of the cauliflower’s ability to carry flavour,” says Humble.
Servings
4Preparation Time
20 minsCooking Time
40 minsTotal Time
60 minsCourse
MainIngredients
1tbsp cumin seeds
1tbsp mustard seeds
4 curry leaf sprigs (optional)
1 red onion, thinly sliced
Flavourless oil or ghee
4cm piece of fresh root ginger, peeled and finely grated
4 garlic cloves, finely grated
2tbsp curry powder
450g tomatoes, chopped, or a 400g can of chopped tomatoes
1 cauliflower, cut into florets
250ml vegetable stock
Sea salt and freshly ground
Black pepper
A handful of fresh coriander to garnish
Method
Heat a large saucepan over a medium heat.
Add the cumin and mustard seeds and the curry leaves, if using. Cook until the seeds start to pop, then immediately add the onion, a big pinch of salt and a glug of oil or 1 tablespoon of ghee and stir well. Cook over a medium-low heat for 10–15 minutes, until the onion is softened and turning golden.
Stir through the ginger and garlic and cook for a further minute. Then add the curry powder and stir through to mix.
Tip in the tomatoes with a pinch of salt and mix well. Cook for a further 5 minutes over a medium heat, until the tomatoes are collapsed and soft.
Stir through the cauliflower and another good pinch or 2 of salt, mixing really well so that all the florets are coated in the spices. Add the stock, cover and bring to a simmer.
Simmer for 15–20 minutes, stirring now and again, until the cauliflower is tender. Taste and adjust the seasoning if necessary.
Sprinkle the coriander on top and serve with steamed rice and mango chutney.
