Depending which side of the Tamar you’re from you may call cauliflower broccoli, and broccoli calabrese. Us Cornish folk call white cornish cauliflowers ‘broccoli’ and the green broccoli ‘calabrese’. Confused? Well here we’re making some delicious dishes from the white flower like plants that grow in the Cornish fields over the cooler months…

Here’s some Cornish cauliflower recipes…

Cauliflower, Bacon and Macaroni Cheese

What you need:

200g bacon
300g pasta
1 cauliflower
25g butter
25g plain flour
300ml milk
1 tsp mustard
140g cheddar, grated

What you do:

Grill the bacon for 5 minutes until crispy then cut into bitesized pieces. Cook your macaroni pasta as per the instructions on the pack, cut the cauliflower into florets and add to the water for the last 8 minutes of cooking. Drain and put to one side. Melt the butter in a pan and add the flour, mixing for a couple of minutes. Gradually add in the milk, mixing well. Bring up to a simmer until it starts to thicken. Season and add the mustard and half the grated cheese, stirring until the sauce is smooth and the cheese is melted. Mix the bacon, pasta, cauliflower and sauce together in a baking dish, and top with cheese. Cook in the oven until golden brown, about 15 minutes. Serve with salad and garlic bread.

Cauliflower Cheese Soup

What you need:

1 large cauliflower, cut into florets
1 onion
700ml vegetable stock
400ml milk
100g mature cheddar
knob of butter

What you do:

In a large saucepan cook the finely chopped onions in the butter until softened. Cut the potato into chunks and the cauliflower into florets and add to the pan with the stock, milk and some seasoning. Bring up to the boil and then simmer for about 30 minutes. Once the vegetables are soft, either mash the soup or use a blender to get rid of the lumps. Stir through the cheese just before serving. The soup will last well in the fridge for a couple of days, or can easily be frozen.

Cauliflower Pizza Crust

What you need:

1 cauliflower
125g parmesan
125g mozzarella
½ tsp basil
½ tsp oregano
pinch salt
½ tsp garlic powder
chilli flakes
1 egg

What you do:

Cut the florets off the stems and pulse in a food processor until they resemble a fine powder. Place in a microwaveable bowl, cover and cook for 4 minutes. Allow to cool then place in the middle of a clean tea towel and squeeze all the water out. The more water you remove the nicer your pizza dough will be. 

In a large bowl mix the cauliflower powder with the grated parmesan and mozzarella cheese, salt, basil, oregano, garlic powder and chilli flakes. Next add the egg and mix well until it forms a dough. Roll the dough into a ball and then pat down onto a baking sheet, or pizza stone, to make as thin as you can. You want it to be the same thickness, but not too thin that your pizza will fall apart. Bake for about 8-10 minutes until the base is turning golden, then remove from the oven and add your toppings. Place back in oven for about 5-10 minute until your toppings have cooked.

Spicy Honey and Garlic Roasted Cauliflower

What you need:

A small cauliflower
4 tbsp honey
1 tsp onion powder
2 garlic cloves
½ tbsp soy sauce
1 tsp garlic
½ tsp chilli sauce
1 tbsp cornflour
6 tbsp cold water

What you do:

Pre heat the oven to 200°C (gas mark 6). Cut the cauliflower into florets and spread out on a baking sheet. Drizzle with the olive oil and sprinkle on the salt and pepper. Roast for about 10 – 15 minutes until they are beginning to caramelise, turning around half way through.

In a saucepan mix the honey, soy sauce, garlic and chilli sauce and bring to a simmer. Mix the cornflour and water together in a bowl until dissolved and then add to the saucepan, stirring until the sauce starts to thicken. Mix the florets in with the sauce until they are well covered and then return to the oven for another 2 minutes. Sprinkle with sesame seeds and slices of chilli or spring onion if preferred and serve hot as a side to an asian meal.

Enjoy, and let us know of any other yummy recipes that you’ve been trying out!

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