The usual story here this morning; a cauliflower lurking in the fridge.
Poor neglected things.
It’s the way they present themselves in that uptight manner–a defensive helmet of non-cooperation; if there’s something else in the fridge you are likely to choose that.
After a week in London there wasn’t much of an alternative, so out came the L. C. (lurking cauliflower). In my second cook book, Healthy Eating for Life, there is the perfect simple recipe (from Delia Smith), to go with the grilled lamb chops for lunch. For 4 as a vegetable or 2 as a main course
1lb/450gm cauliflower–broken up into smallish florets
1 generous tsp coriander seeds—pounded in a pestle and mortar
2 tbsp olive oil 2 garlic cloves—pulped with a small teaspoon of salt in a mortar and pestle
salt and pepper
Set the oven at 200C/400F/gas mark 6
Put the cauliflower florets in a large bowl. Sprinkle over and mix in the crushed coriander seeds. Whisk the crushed garlic and olive oil together. Mix in this little sauce, coating the florets thoroughly.
Roast in the oven for about 30 minutes—checking for doneness after 20 minutes; they should be just tender and charred a little. You can dry roast some sunflower seeds in a pan on the hob and sprinkle them over the transformed cauliflower if you like–I forgot to do this today!
Meredith said it didn’t matter–and gave it the thumbs up.