10:20am Wednesday 19th May 2010
By Denise Phillips
Cauliflower Needs a ‘ New Look’ Cauliflower sales have fallen 35% over the last decade primarily because it is seen as an old-fashioned vegetable. The trend these days is to eat more dark green vegetables, as they are perceived as the healthy option, although cauliflower has an equally high nutritional content comparable to broccoli.
I think that cauliflower has a great texture and flavour and just needs a ‘ New Look’. It makes the most amazing fritters, soups, vegetable bakes, gratins and raw in salads. Memories of school dinner with cauliflower cheese that was over cooked needs to be reviewed with recipes may be for cauliflower korma and cauliflower and potato bake.
Cauliflower is a member of the cruciferous family, a family that is known for containing nutrients that fight against several diseases. Three florets of cauliflower a day will provide you with 67% of your daily vitamin C requirement ~ so keep it on the menu!
When purchasing cauliflower, make sure the tops are white. If the floret has begun to spot brown or purple, it is past its nutritional peak.
Below is one of my favourite cauliflower recipes:
Cauliflower and Butternut Squash Bake
I am always looking for new ways of enticing my children to eat different vegetables so that they get a balanced diet. This cauliflower and butternut squash bake is a great combination and makes a pleasant compliment to most roast dinners, fish dishes or as part of a hot buffet meal. It freezes well so if time permits make double and freeze one to keep for another time. Other vegetables like carrots, pumpkin, broccoli and swede make delicious alternatives.
As well as being parev, it is also Passover friendly so keep this recipe for then!
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 8 people
Ingredients
1 kg or approximately 2 medium sized cauliflowers – core removed and split into florets
1 kg butternut squash –peeled and sliced
2 teaspoons ground cinnamon
1 teaspoon baking powder
4 eggs 2 egg whites
Sea salt and freshly ground black pepper – to taste
Method
1) Cook the butternut squash and cauliflower in separate saucepans until soft. Drain and set aside.
2) Whisk the eggs until thickened; add the cinnamon and baking powder.
3) Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
4) Place the cooked butternut squash and cauliflower into the magimix and whiz together until smooth. Season well.
5) Combine the butternut squash and egg mixture together. Pour into one large ovenware dish roughly 34 cm /13 inches x 24 cm/ 9 ½ inches or 2 smaller ovenware dishes. (Use one and freeze the other for another time!)
6) Cook the bake for approximately 40 minutes. It is cooked when the mixture is completely set and puffy.
To Serve the stylish way: Dust the top with ground cinnamon just before serving.
My next cookery class is:
Wed 26th May or Sunday 30th May ~ A Taste of Sicily
Thursday 27th May ~ New Ways with Salmon
Call Denise on 01923 836 456
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