Cauliflower: Over 70 Exciting Ways to Roast, Rice, and Fry One of the World's Healthiest Vegetables by Oz Telem

  • Cauliflower stock (page 22)

    from Cauliflower: Over 70 Exciting Ways to Roast, Rice, and Fry One of the World's Healthiest Vegetables Cauliflower by Oz Telem

    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: cauliflower leaves; cauliflower stems; sea salt
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Caramelised cauliflower

    • demomcook on October 25, 2018

      Very simple and delicious method. Took a little longer than 15 minutes, and didn't get very browned.

  • General Tso’s cauliflower stir fried in ginger, garlic sweet-and-sour soy sauce

    • leahorowitz on January 02, 2019

      Tasty sauce! The cauliflower works well as a stand-in for the chicken. Had to make the batter twice as the first batch became very runny with the whole amount of beer added - in the end I used only about half of what the recipe said. I tried the baking method for the cauliflower (I’m a little afraid of deep frying) and wasn’t impressed by the result. Next time I would just roast the raw cauliflower florets in the oven (without batter) or then try the frying method. Served it with rice.

  • Massaman curry with baked cauliflower and potatoes

    • SugarFree_Vegan on July 24, 2018

      Really easy to prep this in advance and then reheat roasted veggies in the sauce for a few minutes before you want to eat. Tasty and indulgent because of the coconut milk but never the less delicious. Substitute tamari or soya sauce for fish sauce if yeggie/vegan which is what I did.

  • Spinach and cauliflower filo pie

    • SugarFree_Vegan on August 24, 2018

      This is a take on the very famous Spanakopita which is usually made with cheese. However, the cauliflower works very well to make a substitute for that and it doesn't dominate the spinach flavour. You can make this filling in advance and then finish off filling the filo 'crust' just before baking - best not to do that too far in advance otherwise it might go soggy. I baked mine in an enamelled baking dish as this makes for a crispy bottom. I also added a bit of nutritional yeast to the filling to add a bit of a 'cheesy' flavour and to add a bit of vitamin B12 to the dish too. I used the chickpea flour (besan/gram flour) option to hold the filling together as I've found this really works to replace eggs in other dishes well. Really nice combo particularly served with some roasted cherry tomatoes and some steamed baby new potatoes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1784881783
  • ISBN 13 9781784881788
  • Published May 31 2018
  • Format Hardcover
  • Page Count 240
  • Language English
  • Edition Hardback
  • Countries United Kingdom
  • Publisher Hardie Grant

Publishers Text

Cauliflower is one of the most versatile ingredients to cook with. Packed with nutrition and flavor and tons of texture, this is one superfood that is capable of improving any meal.

In Cauliflower, Oz Telem shows readers how this amazing ingredient can be prepared and cooked with over 70 delicious and easy recipes. From a quick 5-minute Cauliflower Tabbouleh to an elegant Linguine with Cauliflower Ragu, this book showcases recipes fit for every occasion.

Highlighting the many different varieties of the brassicas family, and its history, Oz also talk you through the basic techniques such as cutting florets, making cauliflower 'grains', and even how to make a tasty stock using off-cuts from the vegetable. Featuring recipes for snacks and starters, soups, salads, Middle-Eastern inspired meals, and comforting pastries and pies, Cauliflower is a true celebration of this incredible super vegetable.