Cauliflower for all meals and seasons | india | Hindustan Times
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Cauliflower for all meals and seasons

india Updated: Oct 10, 2010 00:43 IST

Like other cruciferous vegetables, the cauliflower is an abundant source of phytonutrients and enzymes that help neutralise toxins damaging the body’s cells. It’s also an excellent source of vitamin C and K, folate and dietary fibre, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese.

Cauliflower gratin
1 kg cauliflower, broken into florets
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
200 gm fresh goat cheese
1 garlic clove, halved
5 tablespoons low-fat milk
1/2 teaspoon dried thyme
1/4 cup dry, fine breadcrumbs
1. Preheat the oven to 450 degrees. Oil a gratin dish with olive oil.
2. Steam cauliflower until tender. Dunk in cold water, dry and transfer to the gratin dish.
3. Season with 2 tablespoons of olive oil, salt, pepper and half of the thyme. Spread in an even layer.
4. Mash the garlic. Blend with the goat cheese and milk in a food processor along with thyme and pepper to taste. Spread over the cauliflower.
5. Just before baking, top with breadcrumbs and drizzle olive oil. Bake 15 to 20 minutes, until lightly browned. Serve at once.
Spaghetti with roasted cauliflower and olives
1/2 medium head of cauliflower, broken into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon red chilli flakes
500 grams chopped tomatoes
Pinch of sugar
1/2 teaspoon dried thyme
Salt and freshly ground pepper
12 olives, halved lengthwise
¾-pound spaghetti
60 grams either feta (crumbled) or grated Parmesan
1. Preheat oven to 400 degrees. Blanch the cauliflower in boiling water for two minutes and blot dry.
2. Bring the water back to boil and add the spaghetti, cooking till teh pasta is al dente, usually about 10 minutes. Drain.
3. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt and transfer to baking sheet. Roast in an oven for 30 minutes, until lightly browned.
4. fry the garlic and red pepper flakes for about one minute. Add the tomatoes, sugar, thyme and salt, and simmer for 15 to 20 minutes. Stir in the cauliflower and olives, and simmer a few minutes more.
5. Toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.
Yield: Serves 4