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Three different parts, one beautiful beast: Cooking cauliflower

Ollie Hunter: 30 Ways to Join The Food Revolution

We are excited to be back with another feature from Master Chef Semi Finalist, Ollie Hunter.

In Ollie’s book “30 Ways To Join The Food Revolution” he works to the simple principle that local ingredients, grown in a sustainable manner, equate to the lowest possible carbon footprint.

Ollie has prepared some delicious and sustainable ways to cook cauliflower to ensure every last bit is used - no waste!

He describes the cauliflower as “three different parts.. in one beautiful beast”!

Here are some cauliflower recipes for you to try at home.

 



Curried Cauliflower Stem Soup

SERVES 2

  • OLIVE OIL, PLUS EXTRA TO SERVE
  • 2 ONIONS
  •  1 LEEK CHOPPED
  •  4 GARLIC CLOVES SLICED
  •  1 TBSP MEDIUM CURRY POWDER
  • ROUGHLY CHOPPED CAULIFLOWER STEM
  • FEW GLUGS OF DOUBLE CREAM
  • SALT
  • HANDFUL OF FRESH CORIANDER TO SERVE

Method

- Put some glugs of olive oil in a saucepan over a low–medium heat. Add the onions, leek, garlic and curry powder and sauté until soft.

- Add the chopped cauliflower stem and season with salt.

- Cover the ingredients in the pan with cold water and boil for about 5–10 minutes until the cauliflower is soft.

- Pour some cream into the mix and whizz up in a food processor until smooth.

- Warm through the soup again and scatter with coriander and drizzle with extra olive oil to serve.

 

 


Cauliflower Leaf Bhajis

SERVES 2

  • CAULIFLOWER LEAVES
  • 2 THINLY SLICED ONIONS
  • 4 TBSP BROAD BEAN (FAVA BEAN) FLOUROR
  • 4 TBSP CHICKPEA (GRAM) FLOUR
  • 1 TBSP MADRAS CURRY POWDER
  • SALT
  • OIL WITH A HIGH SMOKING POINT SUCH AS RAPESEED OR SUNFLOWER FOR DEEP-FRYING

Method

  • Put the sliced cauliflower leaves and onions into a mixing bowl. Add the bean flour, madras curry powder and 6 tbsp of water.
  • Season with salt and mix, adding more flour or water if necessary, until the mixture holds together well.
  • Add a good 2.5-cm/1-inch layer of oil to a heavy bottomed saucepan over a medium heat. Heat the oil to 180°C/350°F, or until a piece of the batter sizzles and turns golden when dropped in.
  • For each bhaji, pick up a tablespoonful of the mixture and carefully deposit it into the hot oil.
  • Deep-fry the bhajis for about 2–3 minutes, turning a few times, until golden brown all over. Remove with a slotted spoon, drain the excess oil and serve.