Pour the vinegar into a small saucepan, add the coriander seeds and peppercorns and bring to the boil, then stir in the carrots and boil for 2 minutes. Remove from the heat and …
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I introduced a dish of baked cauliflower to the desk the opposite day – creamy-white clouds in a spiced, brick-red sauce. Humble, but someway splendid with Menu
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‘As spicy as you wish’: roast cauliflower with lemon harissa sauce. Photograph: Jonathan Lovekin/The Observer A humble yet splendid dish – and handmade fruit and nut clusters for …
I brought a dish of baked cauliflower to the table the other day – creamy-white clouds in a spiced, brick-red sauce. Humble, yet somehow splendid with its festive colours …
ObsMag: Nigel Slater’s festive recipes for roast cauliflower and chocolate treats https://ift.tt/3p8bcxg. 22 Dec 2021
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ObsMag: Nigel Slater’s festive recipes for roast cauliflower and chocolate treats https://ift.tt/3p8bcxg. 21 Dec 2021
Trim the cauliflower, removing any imperfect or tough leaves and keeping any small, young ones in place. Put the cauliflower stem down in a roasting tin and pour the olive oil over and …
io L'altro giorno porta in tavola un piatto di cavolfiore al forno: nuvole bianche cremose in salsa di spezie rosse. Senza pretese, ma un po' abbagliante con
Roasted cauliflower with carrot hummus When you read Nigel Slater’s Culinary Winter Diary , winter will spontaneously become your favorite season. The book is arranged in …
Pour the vinegar into a small saucepan, add the coriander seeds and peppercorns and bring to the boil, then stir in the carrots and boil for 2 minutes. Remove from the heat and set aside, tossing the carrots from the time to time. Cut the cauliflower into large florets, then put in a medium-sized saucepan with the milk, bay and peppercorns.
Put the cauliflowers in a roasting tin then pour in enough boiling water to come halfway up the cauliflowers. Cover tightly with foil and bake for 45 minutes. They are ready when soft enough to effortlessly take a metal skewer through the stalks of the florets.
Cut the cauliflower into large florets, then put in a medium-sized saucepan with the milk, bay and peppercorns. Bring the milk to the boil, then lower the heat and leave the cauliflower to simmer for 15 minutes or so, until tender to the point of a knife.
Trim the cauliflower and cut it into large florets. (If you intend to cook it whole, hollow out the stem.) Steam or boil the florets for 7-10 minutes, until almost tender. Pour the oil into a pan, not too deep, and large enough to take the cauliflower, with just enough room for you to get a spoon in to baste. Grate the ginger finely into the oil.