Turmeric-roasted cauliflower with Stilton cream recipe
Turmeric-roasted cauliflower with Stilton cream and deep-fried cauliflower leaves Roasting a cauliflower whole allows the flavours to penetrate, plus you get lots of crispy cheesy bits. 1 medium cauliflower, cleaned, left whole, leaves reserved for deep-frying 5g fresh turmeric root 25g/1oz roasted garlic cloves, skins removed (see tip)50ml/2fl oz rapeseed oil 100ml/3½fl oz soya cream 100ml/3½fl oz double cream 85g/3oz Stilton 1 medium cauliflower, cleaned, left whole, leaves reserved for deep-frying 5g fresh turmeric root 25g/1oz roasted garlic cloves, skins removed (see tip) 50ml/2fl oz rapeseed oil 100ml/3½fl oz soya cream 100ml/3½fl oz double cream 85g/3oz Stilton 400ml/14fl oz ice-cold sparkling water100g/3½oz plain flour 100g/3½oz cornflour½ tbsp cider vinegarsalt 400ml/14fl oz ice-cold sparkling water 100g/3½oz plain flour 100g/3½oz cornflour ½ tbsp cider vinegar salt 2 slices toasted sourdough100g/3½oz walnuts 2 slices toasted sourdough 100g/3½oz walnuts Method Preheat the oven to 140C/120C Fan/Gas 1.For the turmeric cauliflower, steam the whole cauliflower for about 8–10 minutes, or until tender in the middle. Drain and place on a baking tray.In a food processor, pulse the turmeric root, roast garlic and rapeseed oil until you have a rough paste. Pour over the steamed cauliflower, season with salt and pepper and roast the cauliflower for 25 minutes. Gently warm both the soya and double cream in a saucepan. Crumble in the Stilton and heat until melted. Remove the cauliflower from the oven, pour the cheesy cream over, then bake for a further 30 minutes, or until bubbling and golden. For the deep-fried cauliflower leaves, preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Whisk all the ingredients together to form a batter, dip in the reserved leaves to coat. Lower into the fryer and fry until crisp and golden. Place on a plate lined with kitchen roll to drain off any excess oil. For the sourdough walnut crumb, in a food processor, pulse the nuts and sourdough to form crumbs.To serve, place the cauliflower on a serving dish or plate and garnish with the fried leaves and crumbs. Serve in slices. Preheat the oven to 140C/120C Fan/Gas 1. Preheat the oven to 140C/120C Fan/Gas 1. For the turmeric cauliflower, steam the whole cauliflower for about 8–10 minutes, or until tender in the middle. Drain and place on a baking tray. For the turmeric cauliflower, steam the whole cauliflower for about 8–10 minutes, or until tender in the middle. Drain and place on a baking tray. In a food processor, pulse the turmeric root, roast garlic and rapeseed oil until you have a rough paste. Pour over the steamed cauliflower, season with salt and pepper and roast the cauliflower for 25 minutes. In a food processor, pulse the turmeric root, roast garlic and rapeseed oil until you have a rough paste. Pour over the steamed cauliflower, season with salt and pepper and roast the cauliflower for 25 minutes. Gently warm both the soya and double cream in a saucepan. Crumble in the Stilton and heat until melted. Gently warm both the soya and double cream in a saucepan. Crumble in the Stilton and heat until melted. Remove the cauliflower from the oven, pour the cheesy cream over, then bake for a further 30 minutes, or until bubbling and golden. Remove the cauliflower from the oven, pour the cheesy cream over, then bake for a further 30 minutes, or until bubbling and golden. For the deep-fried cauliflower leaves, preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). For the deep-fried cauliflower leaves, preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Whisk all the ingredients together to form a batter, dip in the reserved leaves to coat. Lower into the fryer and fry until crisp and golden. Place on a plate lined with kitchen roll to drain off any excess oil. Whisk all the ingredients together to form a batter, dip in the reserved leaves to coat. Lower into the fryer and fry until crisp and golden. Place on a plate lined with kitchen roll to drain off any excess oil. For the sourdough walnut crumb, in a food processor, pulse the nuts and sourdough to form crumbs. For the sourdough walnut crumb, in a food processor, pulse the nuts and sourdough to form crumbs. To serve, place the cauliflower on a serving dish or plate and garnish with the fried leaves and crumbs. Serve in slices. To serve, place the cauliflower on a serving dish or plate and garnish with the fried leaves and crumbs. Serve in slices. Recipe tips To roast garlic, simply rub with oil, wrap in foil and place in an oven set to 180C/160C Fan/Gas 4 for about 30 minutes, or until the cloves are soft.