Cauliflower

Well the weather has warmed up bringing to an end the winter veggies. We are just picking the last of the Cauliflowers. We have had trouble in the past with freezing cauliflower and broccoli because after blanching in the boiling water for 1 minute and then plunging into ice water to immediately stop the cooking, we have had trouble getting the water out and they can be a bit mushy when unfrozen. So this year we packed them into gentle wash clothing bags and put them on the spin cycle in the washing machine. With the water turned off of course. We ran the spin cycle until the vegies felt pretty dry before sealing them. We are still eating fresh so we haven’t tried them yet but I am quietly confident.

Which brings me to my current favourite Cauliflower Recipe.

Lemongrass Cauliflower with Basil or Mint. Serves 4

½ a head of Cauliflower divided into small flowerets. You can cut up the stem and use it too.

2 cloves of garlic chopped fine.

1 or 2 chillies chopped fine.

1 lemongrass stem chopped fine or the equivalent of lemon grass in a squeeze.

4 thin slices of ginger in fine shreds.

¼ teaspoon Black Pepper

¾ teaspoon turmeric powder

2 tablespoons light soy

3 tablespoons peanut oil. (can use vegetable oil)

1 bunch basil or mint or VietNam mint

Method. Combine soy sauce, lemon grass, chilli, ginger, pepper, and turmeric in a bowl and set aside.

Heat the oil in the wok or pan. Stir-fry on a high heat until browned.

Add the saucy seasoning and continue to stir-fry until the Cauliflower is cooked a bit crisp but still tender. 2 or 3 minutes.

· And salt to taste. Turn off and fold in the Basil or Mint. That’s it. I serve this with Lemongrass Tofu.

Let me know if you want that recipe.