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Three Quick and Easy Cauliflower Recipes

Roast cauliflower and Parmesan soup

These three recipes for cooking cauliflower are as delicious as they are quick and easy, from vegetarian cauliflower steaks to a warm, filling salad and hearty winter soup.

Roast cauliflower and parmesan soup

Prep time 15 mins
Cook time 50 mins
Serves 4

INGREDIENTS

2 x 350g packets David Jones Cauliflower Florets
Finely grated rind and juice of ½ lemon
125ml (½ cup) olive oil
30g butter, diced
1 leek, white and pale green parts only, thinly sliced
1 garlic clove, finely chopped
1 litre (4 cups) chicken or vegetable stock
250ml (1 cup) milk
1 large floury potato, such as Sebago (about 300g), peeled and diced
3 thyme sprigs, plus extra leaves to serve
30g finely grated Parmigiano-Reggiano parmesan, plus extra to serve
Crusty bread, to serve

METHOD

1 Preheat oven to 200°C (180°C fan-forced). Toss cauliflower, lemon rind and 100ml oil in a bowl to combine and season to taste. Spread over a baking tray lined with baking paper. Roast, stirring occasionally, until golden brown (25-30 minutes). Set aside.

2 Heat butter and remaining oil in a large saucepan over medium-high heat until butter foams. Add leek and sauté until tender and translucent, adding garlic in the last minute of cooking (4-5 minutes). Add stock, milk, potato and thyme sprigs and season to taste. Bring to a simmer and reduce heat to medium. Add cauliflower (reserve a few florets to garnish) and simmer until potato is tender and cauliflower is almost falling apart (10-12 minutes). Discard thyme sprigs.

3 Blend soup with a handheld blender until smooth. Add parmesan and stir to combine. Add lemon juice to taste. Season and serve topped with reserved roast cauliflower, extra parmesan and extra thyme leaves.

Roast cauliflower salad

Warm roast cauliflower salad

Prep time 15 mins
Cook time 30 mins
Serves 6 as a side dish

INGREDIENTS

2 x 350g packets David Jones Cauliflower Florets
100ml (1/4 cup) olive oil
Finely grated rind of 1 lemon and juice of ½ lemon, or to taste
1 garlic clove, finely chopped
60ml (1/4 cup) David Jones Extra Virgin Olive Oil
1 tbsp red wine vinegar, or to taste
1 small Spanish onion, thinly sliced
100g pistachios
1 cup (loosely packed) wild rocket
½ cup each (loosely packed) mint and flat-leaf parsley, torn

METHOD

1 Preheat oven to 200°C (180°C fan-forced). Toss cauliflower and olive oil in a bowl to combine and season to taste. Spread over a baking tray lined with baking paper. Roast, stirring occasionally, until tender and golden brown (25-30 minutes). Transfer to a bowl.

2 Meanwhile, combine garlic and lemon juice in a bowl. Set aside for 5 minutes (this helps soften the raw taste of the garlic). Whisk in extra virgin olive oil and vinegar and season to taste.

3 Add onion and pistachios to warm cauliflower, drizzle with dressing to taste and toss to combine. Add rocket and herbs, toss lightly and serve warm.

Vegetarian cauliflower steaks

Cauliflower steaks with tahini-yoghurt, dukkah, almonds and mint

Prep time 15 mins
Cook time 35 mins
Serves 2 as a side dish

INGREDIENTS

1 small cauliflower (about 900g)
David Jones Extra Virgin Olive Oil, for drizzling
40g chilled butter, diced
1 tbsp natural almonds, coarsely chopped
Finely grated rind and juice of ½ lemon
Dukkah, such as Random Harvest Traditional Dukkah, to serve
Mint leaves, to serve
Tahini yoghurt
120g Greek-style natural yoghurt
2 tbsp David Jones Extra Virgin Olive Oil
1½ tbsp lemon juice
1 tbsp tahini
1 garlic clove, finely chopped

METHOD

1 Preheat oven to 200°C (180°C fan-forced). Trim cauliflower and cut two 3cm-thick steaks from the centre through the stalk (reserve remaining cauliflower for another use). Place on a baking tray lined with baking paper. Drizzle with oil and season, then turn and repeat. Roast until tender and golden brown (25-30 minutes). Set aside.

2 Meanwhile, to make the tahini yoghurt, combine all ingredients in a bowl and season to taste. Set aside.

3 Cook butter in a small saucepan over medium-high heat, swirling pan occasionally, until golden brown (3-4 minutes). Remove from heat. Add almonds, rind and juice. Swirl to combine, then season to taste.

4 To serve, spread tahini yoghurt over two shallow serving bowls, top each with a cauliflower steak and spoon butter-almond sauce over the top. Scatter with dukkah and mint and serve hot.

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