Bits of Carey

In the spirit of participating in Inspiration’s Cauliflower challenge, I thought long and hard about what I could make and then I realised I have 3 recipes/ideas I’d like to share with you all and Tandy of course!

So the first one that comes to mind is a recipe I did 2 months ago – a cauliflower mac and cheese, this has to be my ultimate fave! To see the recipe click on http://blogs.food24.com/BITSOFCAREY/cauliflower-mac-n-cheese

The second one, is not my recipe, but Micheal Olivier’s and I came across it when I styled and photographed this life changing cauliflower soup  for CRUSH online mag. Now this soup is amazing, I cannot describe in words, you just have to try it on a chilly day, trust me!

Go to http://www.crushmagonline.com/ to see the recipe. Look at Issue 2 in ”Which food, which wine?” insert. And remember to subscribe btw.  I’m drooling just thinking about it!

And lastly a more summery one! I did this a few months ago for our newsletter, the photographer was Seagram Pearce, see http://www.seagrampearce.com/

Tempura style Cauliflower bites with a coriander yoghurt dip

What you will need:

cooking oil for deep frying

1 small cauliflower, cut into bite size florets

some seasoned flour

For the batter:

125 ml cake flour

125 ml corn flour

7 ml baking powder

salt and pepper to taste

+- 250 ml cold water

Dipping sauce:

250 ml plain Yoghurt 

50 ml lemon juice

10 ml olive oil

50 ml chopped coriander

5 ml chopped chilli

2 crushed cloves of garlic

salt and pepper.

Mix all the batter ingredients together until well combined.

Coat the florets with seasoned flour then coat well with the batter.

Deep fry in hot cooking oil until golden and crispy.

Drain on absorbant paper.

Mix the dipping sauce ingredients together and serve with the cauliflower.

TIP: the corn flour and cold water makes a crispy batter!

Happy mid week all!

Lovies C xx