Two weeks ago we wrote about the Brassica Growers Association’s campaign to Save Our Cauliflowers. The campaign was launched following the alarming reports that sales, and subsequently production, of British cauliflowers have gone into decline.

We invited you to remind us how good cauliflower can taste, and as always, you came up with the goods!

frugal cooking

We particularly love this recipe for Cauliflower Bhaji, which has come from VegBox-regular, “Steve in KL“. Steve is passionate about green and frugal living, and this includes cooking his veggies on top of his cast iron wood-burning fire.

Now I used to think that a Bhaji was a little ball of veggies, but Steve’s put me straight. While a lot of people use it that way like me, it’s actually a more generic Indian word for a vegetable dish. Thanks Steve!

Steve’s Recipe for Cauliflower Bhaji

When Can I Cook This?
Cauliflower is at its best in the UK in mid-December, January, February, March and mid-April

How Do I Choose a Cauliflower?
Choose cauliflower that’s still white, rather than browning. If it’s going brown, just slice these bits off before using – but it’s a sign that you need to use it, fast! The leaves on a cauliflower should be green and not wilting. If the stalks don’t “snap” as you remove them, then your cauliflower has been hanging around for a while…

Does it Always Smell?
The stinky smell often associated with cauliflower is from the sulphur released during cooking. Want less stink? Cook it less!

How Do I Store the Cauliflower?
Store in a paper bag in the fridge for up to a week. In plastic bags, they tend to sweat, which can make the florets go mouldy.

Can I Eat the Leaves?
Traditionally only the white part (called the curd) of the cauliflower is eaten. However, the leaves and stalk can be added to stock, to improve flavour.

Bhaji Ingredients
Serves 4

1 very large or 2 medium potatoes
1 medium size cauliflower
2 tbsps oil
quarter teaspoon of mustard seeds
3 cloves garlic, roughly chopped
1 or 2 green chillies, according to taste
half tsp ground cumin
quarter tsp ground coriander
quarter tsp turmeric
three quarter tsp garam masala
125ml warm water
fresh coriander leaves to garnish

Method

1. Cut the cauliflower into florets and dice the potatoes
2. Heat up the oil then throw in the mustard seeds. Pop the lid straight on and listen to them leaping up against it. Once they stop “trying to escape”, take the pan from the heat
3. Take the lid from the pan and add the potatoes
4. Saute for 3-4 minutes
5. Add the cauliflower and all other ingredients than the water, and fry for around 5 minutes, stirring
6. Add the water and simmer for roughly 15 minutes until the cauliflower and the potatoes are cooked (but not mushy)
7. Serve, garnished with fresh coriander.

Time From Cupboard-To-Table
30 minutes

Your Views…
Let us know if you use this recipe and how it comes out for you. And we’d love it if you took a photo of it to share with us here.

Any more cauliflower inspiration, anyone?