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22 Wednesday <strong>July</strong> 8 <strong>2020</strong><br />
Latest Canterbury news at starnews.co.nz<br />
SELWYN TIMES<br />
Tasty Bites<br />
The humble cauli is a winter wonder<br />
Check out these easy deepfried<br />
cauliflower steaks with<br />
lightly toasted ciabatta rolls.<br />
Make these super simple<br />
veggie burgers for a quick<br />
dinner for four<br />
Spicy cauliflower steak<br />
burgers<br />
Serves 4<br />
Ingredients<br />
½ cucumber, thinly sliced<br />
1 tbsp white wine vinegar<br />
1 tbsp sugar<br />
1 cauliflower, medium<br />
2 tsp ground cumin<br />
1 tsp smoked paprika<br />
2 tbsp plain flour, well seasoned<br />
100g dried white breadcrumbs<br />
2 eggs, beaten<br />
Peanut oil for frying<br />
4 ciabatta rolls, toasted/halved<br />
4 tbsp hummus<br />
Rocket, a small handful<br />
Red pepper 4 slices<br />
Hot sauce to serve (optional)<br />
Directions<br />
Toss the cucumber with the<br />
vinegar and sugar, and leave while<br />
you prep the burgers.<br />
Put the cauliflower stalk-end<br />
down on a chopping board.<br />
Trim the ends off two sides<br />
of the cauliflower then cut<br />
the remainder into 2cm slices<br />
through the root to make four<br />
‘steaks’ (you can freeze the<br />
leftovers for soup or cauliflower<br />
cheese). Trim them down slightly<br />
if they’re much bigger than the<br />
size of the buns.<br />
Divide the spices equally between<br />
the flour and breadcrumbs in two<br />
shallow bowls.<br />
Dust each cauli steak in the<br />
flour. Dip in the beaten egg then<br />
coat in the breadcrumbs.<br />
Heat 1cm deep of oil in a large<br />
frying pan. Cook the steaks on<br />
a medium heat for about 5min<br />
each side until crisp, golden and<br />
tender.<br />
To build the burgers, spread the<br />
top and bottom of each bun with<br />
hummus. Add a few rocket leaves<br />
then a slice of pepper. Top with the<br />
cauli steak, some drained pickled<br />
cucumber, and some hot sauce, if<br />
using. Put on the tops and serve.<br />
Our creamy cauliflower<br />
soup is spiced with curry<br />
powder for a low-calorie<br />
veggie winter warmer<br />
Spiced cauli soup<br />
Serves 4<br />
Ingredients<br />
1 cauliflower, large (about 450g)<br />
2 tbsp vegetable oil<br />
1 onion, finely chopped<br />
2 garlic cloves, thinly sliced<br />
1 tbsp medium curry powder<br />
1 litre vegetable stock<br />
100g Greek yogurt<br />
½ lemon, juiced<br />
Directions<br />
Trim all of the florets from the<br />
cauliflower and cut into chunky<br />
pieces, keeping back two of the<br />
nicer florets for later. Finely chop<br />
the stem.<br />
Heat the vegetable oil in a<br />
large pan and cook the chopped<br />
cauliflower florets and stem with<br />
the onion over a medium heat for<br />
10min, stirring regularly, until the<br />
cauliflower is deeply golden.<br />
Tip in the garlic and cook for<br />
2min, then add the curry powder<br />
and cook for 1min.<br />
Pour in the vegetable stock<br />
and simmer for 20min until the<br />
cauliflower is starting to break<br />
down. Stir through the yogurt,<br />
then use a stick blender to whizz<br />
until completely smooth.<br />
Use a sharp knife or mandoline<br />
to very thinly slice the two<br />
cauliflower florets you kept back.<br />
Gently toss them with a little<br />
seasoning and the lemon juice.<br />
Pour the soup into bowls<br />
and top with the thinly sliced<br />
cauliflower, and a grinding of<br />
black pepper, if you like.<br />
‘Famous for their roasts!’<br />
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