I'd almost given up all hope of my late-planted Cauli's bearing offspring, but here is the first of my winter crop.
It may be small but it's perfect. I've had a good delve beneath their leaves, and the other plants (about 7) all contain lovely crisp white heads too.
The above was put into our yesterday's lunchtime soup, and because it was probably too young to harvest, it became amazingly tender (too much so). I'll now have to think of different things to do with the rest.
A bake with a cheese topping?
ReplyDeleteI may roast one with some Pork.
DeleteWhy not just as cauliflower should be eaten, a veg with white sauce with meat and gravy?
ReplyDeleteMaybe. White sauce and grated cheese. I've always enjoyed that.
DeleteIt looks perfect. How do you keep the pesky caterpillars from infesting them?
ReplyDeleteI steam mine until tender then saute the florets in garlic butter and sunflower & pumpkin seeds.
Sacrilege! Cauliflower with garlic!
DeleteSorry Rachel!
DeleteFunny you should mention the pesky caterpillars; I bought the plants at a garden centre, and when I got them home I discovered that they were covered in Green Caterpillars. I wasn't too pleased!
DeleteI don't eat them, don't like their taste, except when you add stilton in a soup.
ReplyDeleteThe one above became very soft after being lightly cooked; it was a little odd.
DeleteAs your first commenter said, bake with cheese. Very nice. Why can't I see the Chips post I can see in my blog reader?
ReplyDeleteI was thinking aloud, and realised it was only of interest to me! I took it down.
DeleteGlad someone else noticed. For a moment, just now, I thought I'd dreamed up your earlier post this morning. For what it's worth, I did actually think it very interesting, Cro. Maybe you'll reconsider.
DeleteFrom Chips to cauliflower,
U
I was writing about someone I knew, who no-one else would have known, and no-one now will. It was all rather introverted.
DeleteOne of the first culinary delights my English mother-in-law served me was Cauliflower Cheese. I was sold.
ReplyDeleteWhat I find peculiar, almost strange, about cauliflower in its raw state that it looks so inviting, so creamy, perfect. Yet, and there is a lesson hidden in there and somewhere, it has true potential to let you down once you cook it. Best (apart from aforementioned Cauliflower Cheese) to let no water near it; instead roasting the florets in the oven.
I am pretty clued up on nutrition, what food actually gives you in nutrients outside being a pleasure for some, a mere stomach filler for others. I have to hand to you, Cro, and I am not of the jealous kind, I do envy you and Lady M is the freshness of your vegetables. Straight from plot to pot to table.
Green Haddocks greetings, and wishing you a fruitful 2020,
U
It couldn't have been fresher! Alas, it became unbelievably soft after cooking; I like my Cauli to be a bit firmer.
DeleteI've become quite addicted to cauliflower tossed in some olive oil, curry powder & turmeric and then roasted in the oven - I have to restrain myself from eating the whole thing once ready!
ReplyDeleteI have done something quite similar. A whole Cauli with a Yog and Curry powder mix dressing; roasted. Delicious.
DeleteWe now and again buy very small cauliflower. they are always delicious and steam very quickly. I prefer the smaller ones. We eat them, often plain, maybe with a little oil and lemon juice. It's called a salad and is often cold. I do prefer hot steamed and without the lemon juice. Delicious anyway
ReplyDeleteWhat, no Oregano? I thought it was obligatory in Greece.
DeleteI love roasting the small florets for about 15 minutes, adding a sprinkle of lemon and Parmesan and then roasting for another five minutes.
ReplyDeleteThat sounds nice. The Parmesan would make a good alternative to 'mousetrap'.
DeleteI enjoy cauliflower cheese but recently I fancied a bakes potato or two with coronation sauce but didn't have any chicken. I substituted al dente cauliflower for chicken and thoroughly enjoyed it.
ReplyDeleteI'd never considered Cauli to be a 'Chicken substitute'.... I'm intrigued.
DeleteThat cauli looks good. Last winter we tried one cooked then mashed instead of potatoes and it was surprisingly good. Haven't tried roasted yet, must try that next winter.
ReplyDeleteI think I may do that with the next one... they are so ridiculously tender.
DeleteThe joy of picking one's own veggies - not to say how much better they are for you. Enjoy!
ReplyDeleteEspecially at this time of year; quite a novelty for us! Usually we survive on leafy greens.
DeleteThat cauliflower does look perfect. I always go for the smaller ones when buying. As for cooking, I love a broccoli/cauliflower casserole made with lots of garlic and Parmesan cheese... (one of my Thanksgiving regulars).
ReplyDeleteI always end-up buying the biggest one I can find (they're usually sold by the piece), then after a few meals wonder what on earth to do with the rest. The one's at Haddock's are all a reasonable size.
DeleteCauliflower is big in our diet (shop bought, of course). The Ottolenghi-style of roasting is in many people repertoire now and pretty scrumptious but our stand-by is the Italian braise in red wine and garlic. Super delicious hot or cold!
ReplyDeleteThere seems to be so many different ways of cooking them, I shall have to investigate.
DeleteIn the grocery store this week I contemplated the cauliflowers and picked the smallest. Note to self--next time pick the largest. They are so good.
ReplyDeleteA miracle vegetable. They look good, taste good, and I imagine do you good.
DeleteRoasted cauliflower is all the rage at the moment and rightly so; it is gorgeous! Of course cauliflower cheese gratin is also wonderful. Love cauliflower! $5.99 per head here in Auckland at the moment. Outrageous!
ReplyDeleteJo in Auckland