You’re invited to eat flowers! How can you resist…
Well, you’ll say but it’s only cauliflower! Yes, but revisited and transformed, this white vegetable is going to wow you. And having once thought cauliflower ordinary and unappealing, you’ll be dashing off to grab one and try all these dishes that are absolutely delicious and original!
But why cauliflower?
Cauliflowers are packed with nutrients, vitamins and fibre, etc. However, if we’d had started off by telling you this, you probably wouldn’t have carried on reading.
Cauliflower, like different types of cabbage, belongs to the cruciferous family of vegetables. Often served with meat dishes, such food was heavy to digest and full of calories, which made it unpopular.
When uncooked or steamed, crucifers including cauliflower are beneficial for our health. Rich in calcium, a source of iron, they detoxify and are filling despite their low calories and are also known for stimulating our body’s natural defences.
You’ve tried cauliflower cooked and uncooked – but what about grated?
Rarely used this way, cauliflower becomes a sort of vegetable semolina that you can serve uncooked in salads, like a tabbouleh – with tomatoes, mint leaves, raisins – or even in a risotto…
Serving it grated is also a way of getting children used to this vegetable and getting them to like it, because at the start children tend to dislike the taste.
To make cauliflower “pizza” you’ll need: a nice, large white compact cauliflower, a grater with large holes, 2 eggs, 1 crushed garlic clove, salt, black pepper, 100 g grated mozzarella and 100 g grated parmesan, a handful of cherry tomatoes and some fresh basil.
– Take a large dish and grate the cauliflower – stopping once you get to the hard bits – you can use them in a Dubarry soup (created for the Countess du Barry).
– Add the whole eggs and all the other ingredients (using only half of the grated mozzarella) and combine them thoroughly.
– Place some greaseproof paper over a baking tray and spread out the mixture evenly, sprinkling the remaining mozzarella on stop and then pop it straight into the oven for 20/25 minutes at +-180 °C.
When the pizza is cooked, halve the cherry tomatoes and arrange on top with the fresh basil. Chewy and crunchy, this cauliflower “pizza” makes an ideal snack to serve with aperitif drinks. Leave out the tomatoes, and you can serve it with meat or a green salad.
So now that you know, and with your appetite now whetted, you’ll no longer see or taste cauliflower in quite the same way!
Source Photo: Createam