I enjoy reading the predicted food trends at the beginning of every year. The predictions for 2014 were that among other vegetables, cauliflower would be trending highly this year and that has definitely proven to be true!
The increased use of cauliflower is evident everywhere; both online and on restaurant menus. Mashed cauliflower is very popular. I did a Google search on cauliflower mash and received 2 260 000 results! Cauliflower rice is just as popular and even cauliflower pizza bases.
I think the main reason for the unusual rise in the use of cauliflower is that so many people are cutting back on carbohydrates and gluten. Some people are using cauliflower as an alternative to grains because of health issues and others are using this to lose weight.
Cauliflower is extremely healthy. It contains no fat and is very low in carbohydrates. You can read more about the nutritional facts of cauliflower here.
I make cauliflower couscous quite often and my family loves it. I personally think it tastes better than real couscous. I have tried various cooking methods for the couscous and recently found the recipe of fellow food blogger, Jane-Anne Hobbs. I think this is the best recipe and if you want to try this recipe go here. (I did not add the almonds.)
Ever since I read the predictions that cauliflower’s would trend this year, I have been searching for a recipe for cauliflower bread that I knew was somewhere in one of my recipe books. This was a difficult task, since I have loads of recipe books and food magazines. Eventually I found this in one of my scrapbooks with recipes.
I’ve made the cauliflower bread twice. The second time I used less cauliflower than indicated in the recipe. The texture of the cauliflower bread is more like a baked pâté or terrine. I love the taste of this cauliflower bread, though, and I have served it hot and cold. I would not recommend this recipe for anyone that does not like cauliflower but if you are a cauliflower lover, like me, try this. It can be served as a great alternative to traditional bread.
- 250ml milk
- 1 small onion studded with 3 whole cloves
- 1 bay leaf
- 20ml butter
- 20ml cake flour
- Salt and black pepper to taste
- 500g cauliflower florets
- 45ml sour cream
- 15ml tomato paste
- 5ml paprika
- 5ml salt
- 30ml fresh chopped parsley
- 3 eggs, separated
- Pre-heat the oven to 160⁰C. Butter a small bread pan.
- Place the milk, onion and bay leaf into a small saucepan and heat over low heat.
- Melt the butter in another saucepan and mix the cake flour into the butter to form a roux.
- Remove the onion and bay leaf from the heated milk and pour into the roux, stirring continuously. Heat the sauce over moderate heat until smooth and thick.
- Remove from the heat, season with salt and pepper and cool down.
- Cook the cauliflower in salt water for approximately 15 minutes or until tender. Drain all the water.
- Place the cauliflower in a food processor and process until it is pureed.
- Mix the cauliflower into the prepared white sauce, with the sour cream, tomato paste, paprika, salt, parsley and egg yolks. Mix through.
- Beat the egg whites until stiff and fold into the cauliflower mixture.
- Spoon the mixture into the buttered bread pan. Place the bread pan into an oven roasting pan and fill the roasting pan until half with water.
- Bake in the pre-heated oven for 60 minutes.
- Cool down slightly and remove from bread pan.