I haven’t been able to eat cauliflower since I moved out of home as a teenager. I am not sure if it was a version of the claggy white sauce or the steamed-to-within-an-inch-of-sogginess that caused my dislike of this vegetable. I dislike the smell of it cooking and everything about it. Until now. I am not going to pretend I love it now because I don’t however, this dish has introduced me to it’s potential and I enjoyed it. I would make and eat this dish again.
There is no need to read through my recipe and point out that I have pretty much covered the flavour of the cauliflower with a combination of the fennel, garlic and prosciutto. It is true, I know it and I did it on purpose so I could bring myself to eat it! The up-side is that I am now willing to try it in many more recipes and have even planted some seeds to grow some in the garden. This is something I’ve not previously grown as I thought I’d never eat it. I only ever grow food that I like to use in cooking. Mr Fresh loves cauliflower but as I do all of the cooking and look after the vegetable garden I choose what’s grown and what is for dinner. Time to let go of old notions and move into a new time of fresher flavours and recipes to explore.
This is my recipe to turn cauliflower haters into cauliflower eaters. Creating a cheesy full-flavoured, multi-textural meal to convince your palette to try cauliflower in some other dishes and forms.
- ½ tablespoon oil
- 1 shallot finely sliced
- 1 garlic clove finely chopped
- 80 grams prosciutto chopped
- 1 fennel bulb finely sliced
- ½ cauliflower - 500 grams divided into small pieces
- 1 tablespoon sliced almonds
- orecchiette pasta
- 75 grams gruyere cheese
- 60 grams parmesan cheese
- salt and pepper
- fresh parsley to serve
- Heat the oven to 160 degrees celcius
- Set a saucepan of water for the pasta to boil and set the oven to heat to 170 degrees celcius
- Heat a pan and add the cooking oil
- Add the shallots, garlic, prosciutto and fennel to the heated pan on the stove top and cook on low-medium heat until the fennel has softened
- Add the cauliflower to the oven with a drizzle of oil a generous pinch of salt few grinds of black pepper. Cook for 15 minutes then remove from the oven
- Once the shallots, garlic, prosciutto and fennel have cooked remove these ingredients from the pan and set aside
- Cook the pasta while the shallots, garlic and prosciutto and the cauliflower are cooking - under-cook it by 2 minutes
- Put the almonds into a dry pan and cook for a minute or two until they start to colour then remove and set aside
- Drain the pasta and add to a large pan that can be put into the oven
- Add the shallots, garlic and prosciutto and cooked cauliflower, grate half the gruyere cheese over top, stir and grate the rest over
- Sprinkle the almonds over top and the parmesan, add a generous pinch of salt and few grinds of black pepper
- Put into the oven to brown and melt the cheese for 5-10 minutes
- Serve with fresh parsley
Are you growing cauliflower this winter? What is your favourite way to eat it?
Get a weekly delivery of Fresh content straight to your in-box.
Join me here: