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Clover Nolac Triple Threat cauliflower cheese

Clover Nolac Tripple Threat cauliflower cheese


Clover Nolac Triple Threat cauliflower cheese 


Recipe by Zach Abrahams
·2 Cauliflower
·Cauliflower Leaves - To break down the cauliflower into the pieces that you need, begin by pealing back the outer green leaves, discard the bigger leaves but keep the smaller, softer leaves that are paler in colour. 
·Florets – With a small sharp knife, cut off the florets working from the outside to the centre. Separate out the bigger florets for blanching and the smaller ones for pickling.
·Stalks – You should now be left with only the stalk, this is for the parmesan puree.
Pickled Cauliflower:
·220ml White Wine Vinegar
·200g Castor sugar
·2 Rooibos tea bags
·1 Cinnamon Stick
1. Add white wine vinegar, castor sugar and rooibos tea bags to a saucepan and bring to the boil.
2. Allow tea to infuse for 5 mins then remove, the cinnamon stick can stay.
3. Add the smaller florets and set aside until cool.
Grilled Cauliflower:
·3 Tbls Olive Oil
·1 tsp Turmeric powder
· Seasoning
· Ice
1. Bring a medium sized pot of salted water to the boil, add the bigger florets. Allow to boil for 1 min and then to a bowl of ice water for 1 min. Remove the cauliflower from the ice water and allow to drain in a colander until all excess liquid has gone.
2. Heat a griddle pan to a high heat. In a large bowl, add the olive oil, turmeric powder, seasoning and blanched cauliflower. Gently mix the cauliflower around until lightly coated in turmeric and then add to the heated griddle pan.
3. Allow the cauliflower 1-2 minutes per side before removing from the griddle.

Roasted Cauliflower Leaves:
·1 Tbl Olive oil
·1 tsp Smoked Paprika
· Seasoning
1. On a roasting tray, add all the ingredients along with the cauliflower leaves. Lightly dress the leaves and add to a 180 C pre-heated oven for 15 mins or until golden brown.
Parmesan Puree:
· 100g Parmesan (grated)
· 2 cups Clover Nolac Fresh milk
· 2 clove Garlic (crushed)
· ½ Onion (roughly chopped)
1. Roughly chop the stalks an add to a medium saucepan with the Nolac Fresh milk, garlic, onion and cauliflower stalks. Bring this mixture to a very slow simmer for 15-20 mins or until soft.
2. Once cooked, remove the vegetables with a slotted spoon and allow to cool slightly. Add the cooked vegetables and parmesan to a food processor and blend until smooth, if the puree is too thick add some of the Nolac cooking liquid until the correct consistency is achieved.
3. Assemble the dish starting with the parmesan puree, then add the grilled florets, the pickled florets and finish with the roasted leaves.

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