Posts Tagged With: cauliflower

Roasted winter veggies with rosemary honey drizzle

The colder weather brings us turnips, Brussels sprouts and cauliflower but they’re a tricky bunch to convince kids to eat… Unless they’re swaddled in buttery honeyed goodness!

Fresh from the garden: Japanese turnips, cauliflower, Brussels sprouts, kale, rosemary
Recipe source: adapted from a recipe by Susie Middleton in Fast, Fresh & Green
Serves: 6 or 24 tastes


  • Large rimmed baking tray
  • Baking paper
  • Paper towel
  • Chopping boards and knives
  • Colander
  • Salad spinner
  • Mixing bowls
  • Spatula
  • Mezzaluna
  • Scales
  • Measures: ¼ cup, tablespoon, teaspoon
  • Small saucepan
  • Serving bowls

  • 4 or 5 medium Japanese turnips
  • 500g cauliflower
  • A large handful Brussels sprout leaves
  • A few branches of kale
  • 1/4 cup olive oil
  • 1½ teaspoons coarse salt
  • 25g unsalted butter
  • 1 tablespoon honey
  • 1 sprig fresh rosemary


What to do:

  • Preheat oven to 220C. Line a large rimmed baking sheet with baking paper and set aside.
  • Scrub the turnips under running water and wipe dry. Without peeling, chop them into 2cm cubes by cutting into slices first, then rods, then cubes.
  • Wash and dry the cauliflower and prepare in the same way as the turnips.
  • Wash the Brussels sprout leaves in a big bow of cold water, drain in the colander and dry in the salad spinner.
  • Wash the kale and strip the leaves from the stalks. Chop all finely.
  • In a large bowl, toss together all the veggies with the oil and salt until well combined. Place in an even layer on prepared baking sheet.
  • Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, for about 25 minutes.
  • Meanwhile, wash the rosemary sprig and wipe dry with paper towel. Strip the needles from the stalk and finely chop using the mezzaluna. We will need about a tablespoon worth.
  • Melt the butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
  • Transfer veggies to serving bowls and drizzle with butter mixture. Toss to combine and serve.

Notes: What other winter veggies can you name? What does a turnip smell like?

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Cauliflower and nutmeg soup

Silky and spiced, creamy and smooth – we love cauliflower soup! And with a little crunchy addition of speedy croutons, we’re in heaven!

Fresh from the garden: cauliflower, leeks, onion, potato, garlic
Recipe source: Melissa
Serves: 6 or 24 tastes


  • Kettle
  • Garlic press, peeler
  • Chopping board & knife
  • Stockpot
  • Measures – tablespoon, jug
  • Wooden spoon
  • Large & med bowls
  • Stick blender
  • Mouli
  • Microplane grater
  • Ladle
  • Serving bowls

  • 1 leek
  • 1 brown onion
  • 4 cloves of garlic
  • 1 large potato
  • A large head of cauliflower
  • Extra-virgin olive oil
  • 1.5 lt water & 1.5 tablespoons bouillon (or 1.5 litres stock)
  • White pepper & flaked salt
  • A whole nutmeg

 What to do:

  • Fill the kettle and set to boil.
  • Wash the leek, scoring and peeling the outer layers off to look for hidden dirt, and then finely chop the leek.
  • Peel and finely chop the onion. Peel the potato under running water and chop into 1cm cubes.
  • Peel and squeeze the garlic cloves through the press.
  • Wash, shake dry and cut or tear the cauliflower into small florets.
  • Heat the 2 tablespoons of olive oil in the stockpot. Add the leek and onion and fry gently for 5 minutes.
  • Carefully measure the boiling water into the jug and add the bouillon. Stir.
  • Add the cauliflower, the potato and the garlic and sweat for a minute, then add the hot stock.
  • Simmer for 20 minutes until the cauliflower is tender. Season with salt and ground white pepper and puree with the stick blender until very smooth.
  • You may need to pass the soup through the mouli into another bowl to achieve an even smoother texture.
  • Just before serving, grate in about half a nutmeg using the microplane grater, the ladle out into your bowls.

 Notes: What other vegetables can be used for soup? Why do we sweat the veggies out?

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Cauliflower and borlotti bean soup

There is something almost saintly about a pureed bean soup – and this has texture and flavour & a wonderful creaminess from the beans. And protein! Although who cares how healthy this is for you when it tastes so good?!

Fresh from the garden: onion, garlic, bay, cauliflower, parsley
Recipe source: Melissa
Serves: 6 or 24 tastes


  • Kettle
  • Chopping board & knife
  • Colander, sieve
  • Large saucepan or stockpot
  • Measures – jug, tablespoon, teaspoon
  • Bowls – big, medium
  • Salad spinner
  • Stick blender
  • Mouli
  • Ladle
  • Serving bowls



  • 1 large brown onion
  • 4 or 5 garlic cloves
  • 1 large head of cauliflower
  • 2 tins of borlotti beans
  • 2 tablespoons olive oil
  • 2 teaspoons fennel seeds
  • 2 bay leaves
  • 1½ litres vegetable or chicken stock (or 1½ litres water and a tablespoon and a half of bouillon)
  • A small handful parsley
  • Black pepper

What to do:

  • Fill the kettle and set it to boil.
  • Peel and finely dice the onion. Peel and slice the garlic. Wash, drain and chop the cauliflower, finely chopping the stalks and discarding the leaves to the chook bin.
  • Open the tins of borlotti beans, drain into the sieve and rinse well under cold water.
  • Heat the olive oil in the saucepan and gently sauté the onion until soft for about 5 minutes and then add the garlic, fennel seeds & bay leaves and cook gently for another minute.
  • Add the cauliflower and the drained beans. Pour in the stock or water and bouillon.
  • Bring to a boil, then reduce the heat and simmer for 10 minutes until the cauliflower is tender.
  • Meanwhile wash and spin the parsley dry. Pick off the leaves, discarding the stalks, and finely chop.
  • Fish out the bay leaves, grind a little pepper in and then carefully whizz until smooth using the stick blender.
  • For a silky smooth finish you may want to pass the soup through the fine setting of a mouli, and then reheat.
  • Taste for correct seasoning and ladle into bowls.
  • Garnish with parsley and serve!

 Notes: We are using tinned beans in this recipe. What would you need to do if you were using dried beans? What other sort of beans are there? What is bouillon?

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