Yes that is singular. Cauliflowers elude me. I like them. Trust me I do. But they don’t grow easily for me. I probably can’t give them the time and attention they need. So from the countless cauliflowers I try to grow I am lucky to get one that doesn’t get munched to oblivion by slugs, snails, and pigeons or doesn’t dry up with lack of water, doesn’t frazzle in the sun, nor bolt as soon as it starts to form a head.
So it’s party time at the seaside. We have one Cauliflower. A precious small singular Cauli. A Purple Italian variety. Way to go Italy, you may have lost the footie but you won in the Cauliflower Stakes.
Picked in the morning, eaten in the evening. It had to be quick and simple, tasty and a recipe that allowed the flavour of the cauliflower to shine through – one that wasn’t drowned in a sauce. Not that I object to drowning cauliflowers in cheesy sauces, it’s just that this one was, how shall I put it – delicate and special.
So a quick flick through a few recipe books and Hugh Fearnley-Whittingstall “River Cottage Veg Everyday” book came to the rescue. Don’t be put off by the cover photo, there are some great recipes in this book! I’ve reproduced the recipe as per the original, I changed the quantities as my cauliflower was so teeny. As my cauliflower was so fresh it was cooked in less than 5 minutes and didn’t need as much water.
Perfect as a side dish or as a main with rice or noodles. We opted for oodles of noodles.
There’s no photographic evidence of the final dish – it was too late, too dark and we were too hungry. So it may be a lone cauliflower but isn’t it pretty in purple ?!
Stir Fried Sesame Cauliflower
Serves 2 – 4
- I medium cauliflower (700g) trimmed
- 3 tbls sesame seeds
- 2 tbls sunflower oil
- 1 onion, peeled, halved and thinly sliced
- 2 garlic cloves peeled and sliced
- 1 – 2 green chillies, deseeded and thinly sliced
- 2 tsp ginger either grated or finely chopped
- 1 tsp sesame oil
- 2 tsp soy sauce
- A handful or fresh coriander to serve
- Break the cauliflower into small florets
- In a frying pan, dry fry the sesame seeds for a minute or two or until they are golden in colour. Put them into a bowl and set aside
- Heat the oil in a frying pan or wok and add the onion. Fry until golden (not brown and crispy!), add the garlic, chillies and ginger and fry for a minute
- Add the cauliflower and up to 100ml of water. Cook, stirring for 5-10 minutes until the florets are starting to brown.
- Stir in the sesame seeds, sesame oil soy sauce and chopped coriander
- Serve with some more coriander and soy sauce
Having written this recipe up I now realise I should have made a salad with the precious one. Something like an Asian style salad with soy and lime juice. Oh well, there’s always next year – presuming I’m foolish enough to try growing cauliflowers again, or maybe I should just stick to growing radishes…..