BY GOLLY IT’S CAULI!
Recipe on page 94
TASTEBUD TRAVELLER
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Recipe on page 94
Recipe on page 94
Recipe on page 94
THE BEST COOK’S TIPS FOR CAULIFLOWER CHEESE
• Cut cauliflower into similar-sized florets to ensure even cooking.
• The secret to smooth bechamel is to add milk slowly, off the heat, until smooth. Return to heat and stir constantly until boiling and thickened. If you do get lumps, whizz the sauce with a hand blender.
• Instead of making a sauce, cheat by pouring over combined half sour cream and thickened cream.
• Try using mustard, nutmeg or anchovies to add flavour, or use parmesan or gruyere with cheddar.
Recipe on page 95
Recipe on page 95
CAULIFLOWER PAKORAS WITH POMEGRANATE RAITA
15 mins
