Iron Chef WAYCT - What Are You Cooking Today

[Giles]

@motojobobo
For the roast cauliflower
1 small cauliflower, about 600g/1lb 5oz
1 tsp ground turmeric
1 tsp unsalted butter, melted
1 tbsp olive oil
1 garlic clove, finely grated
1 tsp fresh root ginger, grated
good pinch saffron threads
1 tsp cumin seeds
1 tsp hot paprika
1 tsp black mustard seeds
1 red chilli (medium heat), thinly sliced
1 tsp caster sugar
400ml tin full-fat coconut milk
handful cashews, toasted
handful fresh coriander leaves
salt, to taste
edible flowers, to garnish

To make the cauliflower, remove the outer leaves of the cauliflower and trim the base so that the cauliflower can stand upright. Bring a large saucepan of water to the boil and add the turmeric, mixing well to create a deep yellow-coloured broth. Place the cauliflower upside down into the turmeric water and boil for 4 minutes. Drain in a colander and allow the cauliflower to steam dry for about 30 minutes.

Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the melted butter, oil, garlic, ginger, saffron, cumin seeds, paprika, black mustard seeds, chilli and sugar in a small bowl. Pour this mixture over the cauliflower, rubbing it into all the cracks and crevices. Sprinkle salt over the cauliflower.

Pour the coconut milk into the base of a small roasting tin that is about 20cm/8in square and place the cauliflower on top. Roast for about 30 minutes, basting the cauliflower with the coconut milk after 15 minutes. The surface of the cauliflower should be charred and deep golden, with a thick coconut milk sauce at the bottom of the tin. If the sauce hasn't reduced down, transfer the juices to a saucepan and reduce down to form a sauce-like consistency.

To serve, sprinkle the toasted cashews and coriander over the cauliflower.

[endo]

copied

[motojobobo]

@endo said in Iron Chef WAYCT - What Are You Cooking Today:

copied

Ditto!!

[Brian]

Quick and easy cowboys breakfast for dinner
Or just a fry up

[Giles]

@endo we had the Caulifower with this:

https://www.bbc.co.uk/food/recipes/shorshe_murgi_22125

A bit of a tribute to Dave who died a couple of weeks ago....

And red rice (or as @Madame-Buttonfly says to the tune of Red Red Wine by UB40 and Neil Diamond, Red Red Rice)......

She went shopping today and came back with a cauliflower, I thinks she likes it.....

[endo]

yummie

[flannel slut]

Boy was bent on pizza for Easter so here we are. He may be onto something.

[Danimal506]

Chuck Roast getting prepped for a pot roast my wife is making today

[mclaincausey]

Happy Easter!

Our contribution was a Basque cheesecake bar

[Giles]

“Mass” production of cottage pies for the freezer….

[Giles]

[flannel slut]

@Giles fuuuck yes. I’ll have me a corner piece please

[goosehd]

@flannel-slut said in Iron Chef WAYCT - What Are You Cooking Today:

@Giles fuuuck yes. I’ll have me a corner piece please

I love how they came out with this pan to solve that problem with brownies and it would probably work here as well.

[flannel slut]

@goosehd not a fan of gimmickie kitchen gear that is tailored to a specific use BUT that is awesome

[goosehd]

It's crossed my mind a few times as a purchase, but really have a hard time pulling the trigger...but

[spleef_oner]

IMG_7723.mov

Last nights dinner, served w a side of pheasant tail mushroom from foraging earlier in the day

[long_john86]

What started as a ‘cost saving measure’ meal has turned into a regular Saturday night fave!
Always good when things work out on multiple levels! Easy meal too!

[spleef_oner]

[SKT]

@spleef_oner I was going to ask how you cooked them. Looks delicious

[spleef_oner]

@SKT yeah I just use flour and egg then fry them, some friends and family use crushed up goldfish crackers or saltines but I feel like it influences the flavor too much