Cauliflower Cheese Scones
These are best eaten fresh out of the oven, spread with salted butter and a good dab of Dijon mustard.
Preparation 15 mins
To cook 45 minutes
Makes On ten (depending on cutter size
400g cauliflowerdivided into florets of about 1½ cm
Salt and pepperto taste
2 tablespoons olive oil
450g self-rising flour
110g of butter (unsalted or salted, to taste), very cold and grated (or finely diced), plus extra for serving
160g of cheddar cheese (or similar), grated
¼ teaspoon freshly grated nutmegor to taste
Dijon Mustardto serve
Heat the oven to 220C (200 Fan)/425F/Gas 7. Arrange the cauliflower in an even layer on a roasting pan, season generously and drizzle with olive oil. Bake for 20-25 minutes, until tender and nicely browned, then remove from oven and let cool.
Put the flour and butter in a large bowl, then with your fingertips, mix them together until you get a fine crumb. (You can also use a food processor, pulsing in short sharp bursts, then pour into a bowl.)
Add the cheese to the batter mixture and season well with salt, pepper and nutmeg. Add the roasted cauliflower and mix.
In a small pitcher, whisk together the egg and milk, then stir all but two tablespoons of the mixture into the bowl of flour (try not to overwork the dough). Bring everything together quickly and mixing as little as possible, then pour onto a lightly floured surface and gently roll out to about 4cm thick.
Using an 8cm cookie cutter, cut out circles of dough; for the final scone, scoop up the scraps, roll them together, then cut (don’t worry if it’s a bit messy). Using a pastry brush, brush the tops of the scones with the reserved egg and milk mixture.
Bake for about 15 minutes, until puffed and lightly browned, then remove and cool on a wire rack for at least five minutes before serving with butter and mustard.
Lemon Tahini Whipped Cauliflower
This super soft and creamy cauliflower is the perfect canvas for pumpkin seeds, feta and mint. Serve with flatbreads to mop up.
Preparation 10 minutes
To cook 15 mins
Serves 4 as a light lunch or entrée
800g cauliflowerdivided into small florets
Salt and black pepperto taste
2 cloves garlicpeeled and cut in half
½ teaspoon ground cumin
1 heaped tablespoon of tahini
Juice of 1 lemon
60ml olive oilplus extra to serve
50g pumpkin seeds
100g of fetacoarsely crumbled
½ small bunch mintleaves picked and coarsely chopped
Boil the cauliflower in well-salted water for five to eight minutes, until very tender, then drain and cool slightly. Pour the cauliflower into a food processor or blender, add the garlic, cumin, 50ml cold water, tahini and lemon juice, and blend. Add all but one tablespoon of olive oil and toss again to combine. Season well, adding more lemon, tahini, cumin or olive oil, if you think necessary (it should be very fragrant). Pour onto a large serving platter and spread over its surface.
In a small skillet over medium heat, heat the remaining olive oil, then add the pumpkin seeds and a pinch of salt, and toast, stirring, until the seeds crackle and take on a little color.
Spoon the roasted seeds over the cauliflower, sprinkle with feta and mint and drizzle with a little oil. Serve with hot flatbreads.
Cauliflower scallops with salt and malt vinegar
I took the idea of fried potato scallops and applied it to cauliflower stalks and their pale leaves, breaded and fried to serve with a good pinch of salt and generously drizzled with malt vinegar .
Preparation 5 minutes
To cook 15 mins
Serves 4 as an accompaniment
400g cauliflower stems and leaves (fleurons will also work here)
150g self-rising flour
250ml sparkling water
Vegetable or sunflower oilfor frying
Malt vinegarto taste
Cut the cauliflower stalks into 1 cm thick pieces. In well-salted boiling water, boil the sliced cauliflower stems and leaves until tender – 30 seconds to one minute for the leaves and two minutes for the stems – then drain and allow to steam dry.
Next, prepare a batter: put the two flours in a large bowl, add the sparkling water in a thin, even stream to form a smooth batter, then set aside.
Fill a medium high-sided saucepan one-third full with neutral cooking oil and heat to 180°C (use a digital thermometer or test by placing a small cube of bread in it – it should sizzle and turn brown and crispy in 30 seconds).
Dip the blanched cauliflower into the batter and, working in batches of two or three pieces at a time, gently drop it into the hot oil – it will sizzle. Fry for about a minute and a half to two minutes, until crisp and golden, then remove with a slotted spoon or spider and drain on paper towels. Repeat with the remaining cauliflower and batter, then sprinkle with salt and a generous drizzle of malt vinegar, and serve immediately.