Cauliflower is a flavour sponge, but miraculously stays satisfyingly al dente. Smother it in chermoula, tahini and harissa, or transform it into spicy bhajis served with a lively chutneyCauliflower is a culinary gem. Often overlooked, it possesses a remarkable ability to absorb complex seasonings and textures while maintaining a satisfying bite. It’s also perfect for braising, frying or roasting, and provides a canvas for bold, herbaceous and spicy flavour profiles that elevate an ostensibly simple brassica into a true centrepiece. Continue reading...
Disco cauliflower and bhajis: Maray’s cauliflower recipes
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The Guardian - UKBy James Bates
EXECUTIVE SUMMARY
Cauliflower is a flavour sponge, but miraculously stays satisfyingly al dente. Smother it in chermoula, tahini and harissa, or transform it into spicy bhajis served with a lively chutney Cauliflower is a culinary gem. Often overlooked, it possesses a remarkable ability to absorb complex seasonings and textures while maintaining a satisfying bite. It’s also perfect for braising, frying or roasting, and provides a canvas for bold, herbaceous and spicy flavour profiles that elevate an ostensibly si
Key Takeaways
- Disco cauliflower and bhajis: Maray’s cauliflower recipes.
- Cauliflower is a flavour sponge, but miraculously stays satisfyingly al dente.
- Smother it in chermoula, tahini and harissa, or transform it into spicy bhajis served with a lively chutney Cauliflower is a culinary gem.
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Published originally on The Guardian - UK
