This past week I got an enormous
head of cauliflower which we are still working our way through.
Not exact matches
This one is for
cauliflower soup,
which I decided to whip up since I had all
of the ingredients on hand except for a
head of cauliflower.
They're using one
head of organic
cauliflower,
which it is important to use organic food whenever possible, especially in a vegetable like this that makes up most
of the dish.
I had a
head of cauliflower I'd been ignoring, kale that was getting dangerously old, a bag
of random Florida citrus, and mushrooms that didn't make it into a stew (
which are also optional in this recipe).
«I love the simple Miznon restaurant, where you get this roasted
head of cauliflower with African spices, and the fancier Epicure,
which is a three - Michelin - star meal that knocks them all away.»
In this recipe a
head of cauliflower is cut into steaks, grilled and then topped with a vibrant chimichurri sauce
which is packed full
of herby, acidic and spicy flavours.
Well that was for the entire batch
which has an entire
head of cauliflower in it
which does contain some carbs.
1 small
head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks 1 large egg 1 garlic clove, minced Few gratings
of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes,
which are hotter 3/4 teaspoon table salt or more to taste 1/2 teaspoon baking powder Olive oil for frying
A brassica, like cabbage and broccoli,
cauliflower is a mass
of tiny, tightly packed flower
heads (called curds),
which...
I added florets
of broccoli before baking,
which makes this into a cruciferous vegetable bomb when you consider the entire
head of cauliflower already in there.