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Celebrating Cauliflower
What is white, or orange or lime green or even purple, sounds
like it could be in displayed in a vase, has a high Vitamin C
content and is loved and loathed in equal measures?
The answer is cauliflower. It comes in a variety of colours,
creamy white mostly. Having the word flower in its name
acknowledges its unusual place among a family of food plants
that normally produces only leafy greens for eating.
As Chef Gordon Ramsay has said, there is indeed more to
cauliflower than smothering it in cheese sauce. This versatile
vegetable appears on our plates in a variety of ways, from a
soup to a curry to a pickle. It is healthy too; just one cup of
cauliflower has the same amount of Vitamin C as a medium
size orange. So, your mother was right, it is good for you.
Butterflies are attracted to it, chefs love cooking it, children
grow into eating it, and the Hospitality Standards Institute
2
(HSI), in partnership with vegetables.co.nz went hunting for
recipes for cauliflower, to display its many talents. They invited
New Zealand school students to enter the 2011 cooking
competition, ‘The Great New Zealand Vegetable Dish – an HSI
Junior Hospitality Challenge Special’. Students in Year 11-Year
13 were eligible for the competition. The dish had to star
cauliflower as the key ingredient, and all vegetables used in
the recipe had to be fresh New Zealand grown vegetables.
A cauliflower-friendly judging panel chose thirteen finalists
from schools around the country, and four judges recreated,
tested and tasted their dishes to choose the winning three.
The judges were Mark Wylie, Executive Chef at SKYCITY,
Jeremy Schmid, Chef/Owner of Auckland’s Two Fifteen Bar
& Bistro, Pip Duncan, Food Services consultant, vegetables.
co.nz, and Mark Dronjak, Chef and Schools Manager for HSI.
And the winners are:
Overall winner: Napier Girls’ High School, Napier; student Sarah
Stoney, for her Cauliflower rice and lime confetti salad
Second place: Waitaki Girls’ High School, Oamaru; student
Rakayla McGartland, for her Cauliflower tasting plate: Blue
cheese and cauliflower soup; Parmesan and parsley crumbed
cauliflower; and cauliflower fritters with cauliflower puree
Third place: Botany Downs Secondary School, Auckland; student
Andrea Swart, for her Cauliflower soufflé with blue cheese and
nutmeg.
The judges said winner Sarah Stoney’s salad was a clever,
simple and inspirational dish, that show-cased cauliflower, and
commended the two runners-up. All agreed that the standard of
the finalists was high, and congratulated the students and their
teachers for their creativity.
Sarah’s prize is an iPad 2, and all three winners received a copy
of The New Zealand Vegetable Cookbook, by Lauraine Jacobs,
Ginny Grant, & Kathy Paterson.
All the finalists’ recipes are featured in this e-book, and range
from a cauliflower cake that includes cinnamon and pineapple, a
tasty pickle of cauliflower, kamokamo and horopito and a tower
of cauliflower and crab, through to cauliflower and goat’s cheese
parcels and a cauliflower soufflé with blue cheese and nutmeg.
As HSI Chief Executive Steve Hanrahan said, “Displaying the
versatile talent of cauliflower was a challenge that the students
delivered on. It certainly shows that there are some clever ideas
on how to celebrate cauliflower out there.”
HSI and vegetables.co.nz hope that you enjoy these creative
recipes, starring fresh New Zealand grown cauliflower.
The Great New Zealand Vegetable Dish Cookbook 3
Recipes:
1.
2.
3.
4.
Cauliflower rice and lime confetti salad7
Cauliflower tasting plate:
Blue cheese and cauliflower soup, Parmesan and parsley crumbed cauliflower and cauliflower fritters
9
Cauliflower soufflé with blue cheese and nutmeg13
Cauliflower medley:
Simple cauliflower, Pickled cauliflower and Ranch cauliflower served with soda bread
15
5.
Decadent cauliflower soup with roasted red capsicum purée and toasted pumpkin seeds
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6.
Cauliflower croquettes21
7.
Cauliflower Cake23
8.
9.
Cauliflower duo:
Sous vide cauliflower with melba toast and pear purée and cauliflower panna cotta with blue cheese foam
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Cauliflower, kamo kamo and horopito pickle
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10. Cauliflower and goat’s cheese parcels with spinach31
11.
Manawatu cauliflower and Foxton Beach crab tower
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12. Spicy cauliflower with chickpeas37
From left to right: Mark Wylie, Executive Chef at SKYCITY and Jeremy Schmid, Chef/Owner of Auckland’s Two Fifteen Bar & Bistro
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13. Curried cauliflower with cardamom and mustard, served on yellow rice
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The Great New Zealand Vegetable Dish Cookbook 5
Cauliflower rice and lime confetti salad
Sarah Stoney
Serves 4
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½ cauliflower, cut into florets
½ lime, zest of
½ lime, juice of
2 Tbsp extra virgin olive oil
salt and pepper to taste
small bunch fresh coriander,
roughly torn
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½ orange capsicum, finely diced
½ red onion, finely diced
¼ cup sliced dried cranberries
¼ cup shelled pistachio nuts
½ lime, slices of for garnish
Winner of The Great New Zealand
Vegetable Dish 2011 Competition
1. Wash cauliflower florets and drain well.
2. Place in a food processor bowl, and pulse until the size of grains of rice. Transfer to a large bowl.
3. Place lime zest, lime juice, olive oil, salt and pepper into a small bowl and whisk to blend.
4. Pour over cauliflower rice and stir to mix.
5. Add coriander, capsicum, onion, cranberries and pistachio nuts. Mix well.
6. Garnish with lime slices and serve.
School
Napier Girls’ School, Napier
Teacher: Sarah Shand
Why cooking is a passion for me
“I have a passion for cooking
because I want to be a chef in the
military. I love to experiment with
food and create new food ideas and
recipes. I’ve always enjoyed being
in the kitchen and being around
food. I’m a strong believer of healthy
eating.
Food is a strong passion for me and I
plan to take my cooking to the next
level with the military and designing
new ways that food can be created
and eaten. My greatest achievement
this year was to recreate the
croquembouche from the Master
Chef final last year. I set myself high
standards in all that I do.”
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The Great New Zealand Vegetable Dish Cookbook 7
Cauliflower tasting plate: Blue cheese and cauliflower soup,
Parmesan and parsley crumbed cauliflower and cauliflower fritters
Rakayla McGartland
Serves 4
Cauliflower and blue cheese soup
• 1 onion, diced
• 225g bacon, diced
• 2 cloves garlic, diced
• 1 cauliflower
• 1 L cream
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1 tsp chicken stock powder
1 Tbsp boiling water
½ cup blue cheese, diced
1 rasher streaky bacon
parsley sprigs or chopped spring onion for garnishing
1. Heat a heavy-based saucepan.
2. Sauté onion, bacon and garlic over medium heat until bacon is brown and onion is translucent.
3. Cut cauliflower into medium-sized florets and add to the onion-bacon mixture.
4. Add cream, turn heat to low and simmer for 20-30 minutes or until the cauliflower is tender.
5. Dissolve stock powder in boiling water, add to cauliflower mixture and mix well.
6. Take off heat, add cheese and mix. Place in food processor and process until a smooth consistency.
7. Grill streaky bacon until crisp.
8. To serve, place soup in bowls, garnish with crisp bacon, and serve with a warm bread roll.
Parmesan and parsley crumbed cauliflower
• 4 large cauliflower florets
• salt and pepper to taste
• 2 eggs, beaten
• 1 Tbsp Parmesan
• ¼ cup milk
• 1 cup breadcrumbs
• 1 Tbsp finely chopped fresh parsley
• 1 cup flour
and rosemary
1. Blanch cauliflower in boiling water for 1-2 minutes.
2. Plunge into iced water, drain and leave to cool.
3. Mix eggs with milk to make egg wash. Add herbs, seasoning and Parmesan to breadcrumbs.
4. Place flour in a separate bowl.
5. Crumb cauliflower by dipping in the flour, then the egg wash, and then the breadcrumbs,
making sure the is fully crumbed.
6. Heat a deep fryer to 180°C.
7. Deep fry the crumbed cauliflower for 3-5 minutes or until golden and crisp.
8. Serve with a balsamic glaze or a fresh garden salad. | Continues next page
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Second place in The Great New
Zealand Vegetable Dish 2011
Competition
School
Waitaki Girls’ High School, Oamaru
Teacher : Pam Ambler
Why cooking is a passion for me
“I am a year 13 student at Waitaki
Girls High School and I am
passionate about food and cooking.
In year 12 I was a Gateway
student and got my first taste in a
commercial kitchen working at Fat
Sally’s Pub and Restaurant where
I learnt lots of new basic skills
which encouraged me to continue
with Gateway in year 13. I am now
working at Portside Restaurant
where I am continuing to learn and
perfect lots of different techniques.
The chefs I work with are very
supportive and helpful in passing on
skills they have learnt.
I am a Masterchef fanatic and
download and test out most recipes
that are on the website. My family
enjoy Masterchef Mondays!”
The Great New Zealand Vegetable Dish Cookbook 9
Cauliflower fritters
• 5-6 small cauliflower florets
• 1 egg
• ½ tsp minced garlic
• ½ tsp red curry paste
• 1 cup soda water
• ¼ red capsicum, finely diced
• ¼ green capsicum, finely diced
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2 spring onions, finely sliced
1 handful baby spinach leaves, finely sliced
1½ cups flour
½ tsp ground cumin
½ tsp chopped fresh coriander
salt and pepper to taste
1 Tbsp oil
1. Boil cauliflower in boiling water for 4-5 minutes until tender. Drain and chop.
2. Place egg, garlic and curry paste into a large bowl, add soda water and mix.
3. Add capsicums, spring onions, spinach and cauliflower and mix.
4. Place flour, cumin, coriander and seasoning to taste into a bowl, mix and then add to the vegetables.
5. Heat a heavy-based frying pan and add oil.
6. Add spoonfuls of fritter mixture and fry until golden brown, turning halfway through cooking.
7. Remove from frying pan and place on kitchen paper.
8. Serve on cauliflower purée or with green beans and mashed potato.
Cauliflower purée
• ½ cauliflower, cut into florets
• 10g butter
• 2 Tbsp cream
• 3 Tbsp ground almonds
• salt and pepper to taste
1. Boil the cauliflower until very soft. Drain and leave in saucepan to cool.
2. When cool, place in food processor with butter and cream and process until smooth.
3. Mix in ground almonds and season to taste.
4. Serve with cauliflower fritters or crumbed cauliflower.
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The Great New Zealand Vegetable Dish Cookbook 11
Cauliflower soufflé with blue cheese and nutmeg
Andrea Swart
Serves 6
• butter, melted for greasing
• Parmesan cheese
• ½ head large cauliflower,
chopped into small pieces
• 2 Tbsp milk
• ¼ tsp nutmeg
• salt and pepper to taste
• 3 Tbsp butter
• 3 Tbsp flour
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salt to taste
1 cup milk
pepper to taste
¼ tsp nutmeg
3 egg yolks, beaten
60g blue vein cheese, cubed
4 egg whites
Third place in The Great New Zealand
Vegetable Dish 2011 Competition
1. Brush ramekins with butter and sprinkle with Parmesan cheese.
2. Refrigerate until butter resets and then repeat. Keep in fridge until ready to use.
3. Boil cauliflower in salted water for 10-15 minutes or until tender.
4. Drain and place in food processor.
5. Add milk, first measure of nutmeg and season to taste and purée for 1-2 minutes or
until smooth and creamy. Set aside.
6. Preheat oven to 200°C.
7. Make a white sauce by melting butter and stirring in flour and salt.
8. Cook until the mixture is frothy, then gradually add milk, stirring and cooking until sauce thickens.
9. Remove from heat and allow to cool a little.
10. Add pepper, second measure of nutmeg and egg yolks. Mix well.
11. Stir in cauliflower purée and blue cheese and mix well. Set aside.
12. Beat egg whites until stiff.
13. Lightly fold cauliflower and cheese sauce into egg whites. Do not overmix.
14. Pour soufflé mixture into ramekins. Dust with more Parmesan cheese.
15. Bake in preheated oven for 25-35 minutes or until puffed and golden on top. Serve immediately.
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School
Botany Downs Secondary School,
Howick, Auckland
Teacher : Prue Rehu
Why cooking is a passion for me
“ No matter what happens in a day
or life in general, when you cream
butter and sugar, add eggs, milk
and flour together, you will get light,
fluffy cupcakes. In the kitchen is
where I am at my most comfortable
and confident, whether I am making
a trusted recipe or challenging my
taste buds and skills, it is here where
I come alive.
I have been cooking for years and
competing in competitions since
I was 14 and I really love it. It is
exciting, challenging and fun. It can
take you around the world in one
meal! I enjoy all areas of cooking and
hospitality, and am going to pursue
a career in the food industry.
Bon appetit!”
The Great New Zealand Vegetable Dish Cookbook 13
Cauliflower medley: Simple cauliflower, Pickled cauliflower and
Ranch cauliflower served with soda bread
Chanelle Carter
Serves 4
Cauliflower
• 1 Tbsp olive oil
• ½ clove garlic, crushed
• ¼ cauliflower, cut into florets
• pinch salt
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1 tsp chopped chives
1 tsp lemon zest
1 Tbsp finely grated Parmesan cheese
pinch flaky sea salt
Finalist in The Great New Zealand
Vegetable Dish 2011 Competition
1. Heat oil and garlic in a frying pan, add cauliflower and salt and cook until tender.
2. Remove from heat, add chives and lemon zest.
3. Dust with Parmesan cheese and flaky sea salt to serve.
Pickled cauliflower
• 4 onions, finely diced
• ½ cauliflower, finely diced
• ¼ red capsicum, finely diced
• 1/3 cup crushed pineapple
• tsp salt
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School
Queen’s High School,
Dunedin
Teacher : Karen Oben
1¼ cup white vinegar
1 tsp mustard powder
1 tsp turmeric
2 Tbsp flour
½ cup white vinegar
1. Place onions, cauliflower and capsicum in a saucepan with pineapple, salt and
first measure of vinegar. Cook for 10 minutes.
2. Mix mustard, turmeric and flour together in a bowl.
3. Add second measure of vinegar and whisk to a smooth paste.
4. Add slowly to hot cauliflower mixture, stirring to prevent lumps forming.
5. Simmer, uncovered, for about 15-20 minutes depending on the size of the cauliflower florets,
or until mixture thickens.
6. Pour into jars to store. | Continues next page
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Why cooking is a passion for me
“Preparing food is fun, enjoyable
and a great way to explore foods
from other nationalities. I like trying
food from different cultures and
experimenting with their flavours/
ingredients and seeing how they
work together. Through this and
trying different methods of cooking,
I create my own cuisine dishes for
the family meals.
Using cauliflower as a base and
with the different spices, I was able
to create an interesting dish from a
food which can be bland to taste.
To me, cauliflower was an exciting
food to work with, as there were
lots of different ways I was able to
use it for.”
The Great New Zealand Vegetable Dish Cookbook 15
Ranch cauliflower
• ¼ cauliflower
• 3 Tbsp sour cream
• 3 Tbsp ranch dressing
1. Slice cauliflower into large pieces and place in saucepan of boiling water. Cook for 5-6 minutes or until tender.
2. Rinse under cold water and drain.
3. Place cauliflower in a food processor and purée until smooth.
4. Add sour cream and ranch dressing.
5. Process for about a minute.
6. Store in a container in the refrigerator until required.
Ranch dressing
• pinch of garlic, dried parsley, sugar,
salt and pepper
• 1 tsp paprika
• 3 Tbsp mayonnaise
• 2 Tbsp buttermilk
• 30 ml sour cream
1. Mix ingredients together and refrigerate.
Soda bread
• 170g self-raising wholemeal flour
• 170g white flour
• ½ tsp salt
• ½ tsp baking soda
• 290 ml buttermilk
1. Preheat oven to 200°C.
2. Place flours, salt and baking soda into a bowl and make a well in the centre.
3. Add buttermilk and using a knife stir quickly to form a soft dough.
4. Turn onto a lightly floured surface and knead for 5 minutes.
5. Form into 2 rounds, place on a floured baking tray and flatten slightly.
6. Cut a cross in the top of each round.
7. Bake in preheated oven for 30 minutes or until loaves sound hollow when tapped.
8. Remove from oven and cool on a wire rack.
9. To serve, cut soda bread into slices and toast under preheated grill, place cauliflower medley into serving ramekins.
10. Arrange soda bread toast and ramekins on a serving platter.
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The Great New Zealand Vegetable Dish Cookbook 17
Decadent cauliflower soup with
roasted red capsicum purée and toasted pumpkin seeds
Broghan Lamb
Serves 6-8
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1 cauliflower, cut into florets
¼ cup olive oil to drizzle
salt and pepper to taste
1 tsp olive oil
1 onion, finely diced
2 bay leaves
1 tsp cumin
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3 cups vegetable stock
½ cup cream
1 red capsicum, cut in half and deseeded
¼ cup grated Parmesan
1 Tbsp red wine vinegar
¼ cup olive oil
1 Tbsp pumpkin seeds, toasted
Finalist in The Great New Zealand
Vegetable Dish 2011 Competition
1. Preheat oven to 180°C.
2. Place cauliflower florets on a baking dish, drizzle with first measure of olive oil and sprinkle
with salt and pepper.
3. Place in preheated oven and bake for 20-25 minutes or until tender. Remove from oven.
4. Heat second mixture of olive oil in a saucepan, and sauté onions over a high heat for
2-3 minutes or until translucent, but not browned.
5. Add bay leaves, cumin and cauliflower florets and sauté for a further 2-3 minutes.
6. Add vegetable stock and bring to the boil. Reduce heat, stir, cover and simmer for 15-20 minutes.
7. Remove from heat and cool slightly. Blend or process until smooth. Stir in cream.
8. Place capsicum halves, skin side up, under preheated grill until skin blisters and blackens.
9. Place in plastic bag to cool, then remove skin. Cut capsicum into chunks.
10. Place capsicum, Parmesan, vinegar and third measure of olive oil in a blender and process
until smooth.
11. Reheat soup if necessary and serve in bowls with a swirl of capsicum purée and pumpkin
seeds on top.
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School
Howick College, Howick, Auckland
Teacher : Rachel Emmanuel
Why cooking is a passion for me
“Food has been a passion of mine
for many years now. It started off as
a hobby I had when I was young to
keep me occupied, baking chocolate
chip cookies and banana muffins,
but has now developed into a huge
interest in all aspects of food. The
thing I find most interesting about
food is the endless possibilities.
The way you can manipulate
flavour, colour, taste, texture and
appearance to form the exact dish
you had in mind.
One of the greatest things about
food is the instant gratification you
receive when you create an amazing
dish. When you serve an amazing
dish you get to watch people; their
reactions, the joy, and amazement
that fills their faces. This is why food
is a passion of mine. “
The Great New Zealand Vegetable Dish Cookbook 19
Cauliflower croquettes
Nico Parry
Serves 4
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½ cauliflower, cut into florets
1 egg, beaten
4 Tbsp grated Parmesan
2 Tbsp chopped parsley
3 slices white toast bread,
made into breadcrumbs
• salt and pepper to taste
• 1 egg
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2 Tbsp milk
flour
dried breadcrumbs
oil for frying
1 cup baby spinach
1 tomato, sliced into wedges
2 Tbsp tomato relish
Finalist in The Great New Zealand
Vegetable Dish 2011 Competition
1. Place cauliflower florets into boiling, salted water and simmer for 5-6 minutes or until tender.
2. Drain and place in a bowl. Mash with a fork, and stir in the egg, Parmesan and parsley.
3. Add enough breadcrumbs to make a fairly dry mixture. Season with salt and pepper.
4. Roll mixture into croquettes.
5. Make egg wash by mixing egg and milk together.
6. Set up a crumbing station with three bowls containing; flour, egg wash, and breadcrumbs.
7. Dip croquette into flour, then egg wash and finally roll in breadcrumbs.
8. Heat oil in deep fryer and fry croquettes until golden brown. Drain on kitchen paper.
9. Serve on a bed of baby spinach and tomato wedges, accompanied by tomato relish.
School
Southland Boys’ High School,
Invercargill
Teacher : Scott Richardson
Why cooking is a passion for me
“ Cooking is an inspiration to me
because I was never good at art,
so I found a new way to do art, on
a plate! I like pushing boundaries
and trying to cook new dishes,
challenging myself with all different
cultures of food.
Some people who inspire me are
Gordon Ramsay as he is a harsh chef
and people learn really well from
him. Also Jamie Oliver as he makes/
creates some amazing healthy
dishes.”
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The Great New Zealand Vegetable Dish Cookbook 21
Cauliflower cake
Patrick Cook
Serves 8-12
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3 eggs
½ cup oil
2 cups flour
3 tsp baking soda
½ tsp mixed spice
• 1 tsp cinnamon
• 1 cup sugar
• 3 cups cooked cauliflower, cut into small florets with some stem remaining
• ¾ cup crushed pineapple, drained
1. Preheat oven to 180°C.
2. Beat eggs until thick. Add oil and mix.
3. Sift flour, baking soda, mixed spice and cinnamon into a bowl, then add sugar.
4. Add dry ingredients to egg mixture.
5. Mash cauliflower, then fold into egg mixture with pineapple.
6. Spoon into a lined 23 cm tin. Place in preheated oven and bake for 40 minutes.
7. Remove from oven and leave for 10 minutes before turning out the cake.
8. When cold dust with icing sugar and serve with a spoonful of whipped cream or yoghurt.
9. Alternatively, ice with cream cheese icing.
Finalist in The Great New Zealand
Vegetable Dish 2011 Competition
School
St Patrick’s College,
Silverstream, Upper Hutt
Teacher : Nicola Potts
Why cooking is a passion for me
“Cooking is a passion for me
because I love cooking to release
feelings I have and I experiment and
create new and varied flavours. I also
enjoy eating and perhaps one day
cooking will become a career.
I am currently participating in
the Gateway scheme at school;
this has enabled me to have work
experience that I would not have
been able to do. Taking hospitality
at school has also helped me and
my passion.”
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The Great New Zealand Vegetable Dish Cookbook 23
Cauliflower duo: Sous vide cauliflower with melba toast and pear
purée and Cauliflower panna cotta with blue cheese foam
Richard Craig
Serves 4
Sous vide cauliflower
• 12 cauliflower florets
• 70g butter
• salt and pepper to taste
• 4 slices brioche
• clarified butter
• salt and pepper to taste
1. Vacuum pack the cauliflower with the butter and seasoning.
2. Place in an immersion circulator for 20 minutes at 85°C.
3. Place brioche on a buttered Silpat sheet on a baking tray.
4. Brush with clarified butter and season lightly with salt and pepper.
5. Place another buttered Silpat sheet on top and bake for 15 minutes until completely browned.
6. Cool.
Pear purée and garnish
• ½ cup sugar
• ½ cup water
• 2 nashi pears, cores removed, halved and each half cut into 6 wedges
1. Set an immersion circulator to 85°C.
2. Make sugar syrup by combining sugar and water and bring to a simmer to dissolve the sugar.
3. Split the pear wedges into two groups of six wedges.
4. Vacuum pack both groups in two different bags.
5. Place both into the immersion circulator and cook one bag for 25 minutes and the other for 60 minutes.
6. Use the 25 minute pears for garnish and purée the 60 minute pears. | Continues next page
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Finalist in The Great New Zealand
Vegetable Dish 2011 Competition
School
Nelson College, Nelson
Teacher : Quinton Gately
Why cooking is a passion for me
“My passion for cooking starts
when I wake up. I work at “Ford’s”,
a restaurant in Nelson where I am
a larder chef preparing salads, pies
and desserts, for example tiramisu.
When I finish work I start thinking of
what I would like to cook for dinner.
I will see an ingredient and think
how I would like to cook with that,
even if it was pork lard it would
inspire me to cook a Pork Belly Sous
Vide in pork lard to improve the
porky flavour. So, when I saw the
ingredient cauliflower I was inspired
to cook this dish. “
The Great New Zealand Vegetable Dish Cookbook 25
Cauliflower panna cotta
• ¼ cauliflower, cut into florets
• 2 cups chicken stock or water
• ½ cup milk
• ½ cup cream
• 7 leaves gelatine, soaked,
normal not gold strength
1. Place cauliflower in simmering, not boiling stock or water.
2. Simmer until liquid has reduced by half or the cauliflower is completely tender.
3. Purée cauliflower and stock and pass through a sieve.
4. Place gelatine leaves in cold water to bloom. Squeeze out excess water and heat gently in milk.
5. Then purée with the cream and salt. Pass through a sieve.
6. Pour into ¼ cup ramekins.
7. Refrigerate until set.
Blue cheese foam
• 150 ml cream
• 150g blue cheese, crumbled
1. Place cream into a saucepan and heat. Add blue cheese and melt, stirring gently.
2. Place into a cook Espuma gun. Charge with two nitrogen charges.
To serve:
• clarified butter
• extra virgin olive oil
• white wine vinegar
Special equipment needed:
• Espuma Gun
• Vacuum packer
• Immersion circulator
• 2 silpat sheets
1. Heat clarified butter over a medium high heat.
2. Add sous vide cauliflower, stem side down and cook until caramelised.
3. Foam the blue cheese mixture. Add a few drops of oil and white wine vinegar onto each cauliflower floret and slice in half.
4. Unmould the panna cotta, and plate. Place blue cheese foam on the top.
5. Add the melba toast.
6. Place the Sous vide cauliflower on top and place pear garnish beside it.
7. Drizzle with pear purée.
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The Great New Zealand Vegetable Dish Cookbook 27
Cauliflower, kamo kamo and horopito pickle
Michaela McLoughlin
Makes 8 jars
• 2kg cauliflower,
cut into bite sized pieces
• 1.5kg kamokamo or squash,
cut into bite sized pieces
• 2 Tbsp salt
• 500g onions, sliced
• 1.5 L white vinegar
• 2 Tbsp Mrs Rogers NZ natural horopito and chilli kelp spice mix
• 700g white sugar
Finalist in The Great New Zealand
Vegetable Dish 2011 Competition
1. Place cauliflower and kamo kamo in a glass or china bowl.
2. Sprinkle with salt and leave for 1½ hours.
3. Rinse and drain off liquid.
4. Place in a large pot and add all other ingredients.
5. Cook over a medium heat, stirring as needed, for 1½ hours. Add water if required.
6. Wash and sterilise jars and lids.
7. Fill with pickle and seal.
8. When cool, wipe the outside of the jars.
9. Label and store for at least one month before eating. However, pickle will last for about 18 months.
10. Serve with cooked meat, on crackers or in sandwiches.
Alternative spice mix:
• 1 red chilli, deseeded and sliced
• 1 tsp peppercorns or coarsely ground peppercorns
School
Te Kura Kaupapa a Rohe o Mangere,
Auckland
Teacher : Angela Batt
Why cooking is a passion for me
“ Cooking is one of my passions as
it brings out the creative side of me.
It gives me enjoyment and provides
distraction from the other daily
activities. Food needs to be cooked
for it to be safe to eat, so being able
to cook and enjoying it helps me to
provide meals for family and friends.
Experimenting with different types
of food allows me to learn more
about food in general.
Everybody needs food and most
people enjoy food. One of my other
passions is social work. I would
like to be able to combine these
two passions in order to enhance
people’s lives for the better, through
food.”
28
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The Great New Zealand Vegetable Dish Cookbook 29
Cauliflower and goat’s cheese parcels with spinach
Roger Whioke
Makes 4
• 2 cups small cauliflower florets
• 1 clove garlic, crushed
• 50g butter, melted
• 6 sheets filo pastry
• 6 Tbsp caramelised onions
• 8 tsp goat’s cheese, crumbled
1. Preheat oven to 180°C.
2. Blanch cauliflower florets and set aside.
3. Add garlic to butter and mix.
4. Prepare filo pastry by placing one sheet on a board. Brush with garlic butter.
5. Place another sheet of filo pastry on top and brush with butter. Repeat process with final sheet.
6. Cut in half lengthways to make 2 long rectangles.
7. Cover remaining 3 sheets of filo with damp kitchen paper to stop them drying out.
8. Place 1½ Tbsp cooled caramelised onions at the top end of the rectangle.
9. Place 2 tsp crumbled cheese on top of onions.
10. Place 2 Tbsp cauliflower on top of cheese.
11. Fold over corner to make a triangle, covering the filling.
12. Keep folding in triangles until all the pastry has been used.
13. Repeat process with remaining 3 sheets of filo pastry.
14. Brush the top of the parcel with butter. Cut even slits on top.
15. Transfer to a lightly oiled baking tray.
16. Bake in preheated oven for 20 minutes or until golden brown and serve hot or warm on spinach
cooked in red wine butter.
Caramelised onions
• 1 Tbsp extra virgin olive oil
• 1 small brown onion, thinly sliced
• 1 small red onion, thinly sliced
• pinch salt
• 2 Tbsp brown sugar
• 1 Tbsp balsamic vinegar
• 2 Tbsp red wine vinegar
1. Heat oil in a heavy-based frying pan over low heat.
2. Add onions and salt and cook very slowly for 15-20 minutes, stirring occasionally.
3. When onions are soft and golden, add sugar and vinegars.
4. Cook over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
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Finalist in The Great New Zealand
Vegetable Dish 2011 Competition
School
Wainuiomata High School,
Wainuiomata
Teacher : Sarah O’Neil
Why cooking is a passion for me
“ I have been brought up with
a house full of Maori women so
cooking is in my blood. My earliest
and best memories are when I have
been in the kitchen cooking with
my family.
I’ve worked so hard to get where
I am today. Even when I was ill
with a long term illness all I could
think of was recipes and cooking.
I have loved trying new foods and
developing my own style. My family
has encouraged me to be the best
and to have love in my cooking.
My Hospitality teacher trained me
to realize my full potential in the
kitchen.
Food is my passion, it’s my world, it’s
my life.”
The Great New Zealand Vegetable Dish Cookbook 31
Red wine butter
• 1 tsp extra virgin olive oil
• ½ red onion, finely chopped
• ¼ cup red wine
• 1/8 cup red wine
• 150g butter, softened
1. Heat oil in a heavy-based frying pan over a medium heat.
2. Add onion and cook until translucent.
3. Add first measure of red wine and cook until liquid has evaporated.
4. Add second measure of red wine and reduce again until the pan is dry.
5. Cool. Add the onions to the butter and beat until thoroughly incorporated.
6. Place in greaseproof paper, roll up tightly into a sausage shape. Cover with cling film and refrigerate until firm.
Fresh spinach cooked in red wine butter
• 50g slice red wine butter
• 4 bunches spinach, washed and dried
1. Melt butter in a heavy-based frying pan over high heat.
2. Add spinach and toss for a few minutes until wilted.
3. Serve while hot.
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The Great New Zealand Vegetable Dish Cookbook 33
Manawatu cauliflower and Foxton Beach crab tower
Sheila Cagaoan
Serves 4
•
•
•
•
•
1 cauliflower, cut into large florets
3 Tbsp olive oil
salt and pepper to taste
2 Tbsp olive oil
2 cups coarse breadcrumbs
made from stale bread
• ¼ cup Parmesan cheese, plus extra
for garnishing
•
•
•
•
•
•
2 cloves garlic, crushed
½ cup chopped coriander
2 Tbsp lemon zest
150g flaked crab meat (fresh or canned)
lemon for squeezing juice over towers
lemon and coriander vinaigrette for serving
Finalist in The Great New Zealand
Vegetable Dish 2011 Competition
1. Preheat oven to 180°C.
2. Cover a baking sheet with silicone paper.
3. Spray four egg rings with olive oil, place on baking sheet and set aside.
4. Place one third of the cauliflower florets in a large bowl, add first measure of olive oil and mix.
5. Season to taste and spread out in a shallow casserole or roasting dish.
6. Place in centre of preheated oven and roast, stirring once or twice, for 10-12 minutes or until
cauliflower is tender and starting to brown in spots.
7. Remove from oven, allow to cool slightly and chop roughly and place in a large bowl.
8. Steam remaining cauliflower for 5-7 minutes or until tender.
9. Cool and roughly chop and add to roasted cauliflower.
10. Heat second measure of oil in a heavy-based frying pan, add breadcrumbs and toss until brown
and crispy. Remove from heat and place in a small bowl and add Parmesan.
11. Combine garlic, coriander and lemon zest.
12. Add half the garlic, coriander and lemon zest mixture to the roasted and steamed cauliflower, season to taste.
13. Add remaining garlic, coriander and lemon zest mixture to the breadcrumbs.
14. Carefully layer each egg ring as follows, approximately in thirds.
15. Start with a layer of cauliflower mixture, sprinkle with breadcrumbs, followed by a layer of crab,
another sprinkle of bread crumbs, and finish with a layer of cauliflower. Press down firmly.
16. Top with a generous layer of breadcrumb mix and press down again. Season to taste.
17. When all towers are completed, squeeze lemon juice over them, sprinkle with extra Parmesan
and return to oven and roast for 4-7 minutes, making sure the crumb mixture does not burn.
18. Remove from oven, allow to cool slightly and using a fish slice, transfer towers to serving plates.
19. Carefully remove rings.
20. Serve with a leafy salad and lemon and coriander vinaigrette.
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School
Palmerston North Girls’ High School,
Palmerston North
Teacher : Vanessa Taylor
Why cooking is a passion for me
“ When I create food it has no
limitations, my imagination paints
outcomes of wild possibilities. I
like cooking because I want to
express the beauty of simple food
in different ways. My dad wasn’t
around when I grew up so my
aunties became my first inspiration
in cooking. Now he’s here, my
inspiration light for cooking has
brightened. When we cook together
his absence during those early years
hides, bringing out fatherly love
and comfort. He shows it through
his passion and I see it through my
passion.
Through my learning, I want
to reach out to people to live a
healthier lifestyle and choose better
and more practical choices in the
kitchen. Hospitality is my future.”
The Great New Zealand Vegetable Dish Cookbook 35
Spicy cauliflower with chickpeas
Cassie Maree Dean
Serves 4
•
•
•
•
•
•
•
1 Tbsp olive oil
1 medium onion, finely chopped
2 clove garlic, crushed
1 tsp chilli powder
2 tsp ground ginger
2 tsp ground coriander
2 tsp garam masala
•
•
•
•
•
•
½ large cauliflower, cut into bite sized pieces
350g can chickpeas, not drained
2 Tbsp lime or lemon juice
¼ cup chopped parsley
1 red capsicum, deseeded and finely diced
ciabatta bread
1. Place oil in hot wok or frying pan and add onion, garlic, chilli, ginger and coriander.
2. Cook over a low heat for 5 minutes, stirring so the mixture does not burn.
3. Add garam masala, cauliflower and chickpeas with their liquid.
4. Cook, stirring occasionally, for 5 minutes and then add the lime or lemon juice.
5. Garnish with parsley and capsicum. Serve with slices of ciabatta bread.
Finalist in The Great New Zealand
Vegetable Dish 2011 Competition
School
Hamilton Girls’ High School,
Hamilton
Teacher : Irma Cooke
Why cooking is a passion for me
“I never used to like cooking but
my mum always used to make me
bake cookies with her and lick the
bowl and basically that was the best
part of cooking for me, until I went
to Te Awamutu Intermediate where
they had the most amazing cooking
teacher. She was Irish and always
had the yummiest and heartiest
recipes you had ever read or heard
about; I think that was about then
when I started to really want to be
a chef.
Since then, by travelling overseas,
I’ve been introduced to other
cultures and my knowledge of food
has grown so much, even when I go
out to restaurants with my boyfriend
I criticize the food. It’s scary, but I
can tell cooking is what I love.”
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The Great New Zealand Vegetable Dish Cookbook 37
Curried cauliflower with cardamom and mustard
served on yellow rice
Mitchell Fowler
Serves 4
•
•
•
•
•
•
•
•
½ cup rice
1 tsp turmeric
1 tsp black mustard seeds
1 tsp yellow mustard seeds
3 cardamom pods
½ tsp chilli paste
2 cloves garlic, minced
1 tsp garam masala
•
•
•
•
•
•
•
•
1 tsp tamarind purée
1½ cups water
3 Tbsp oil
1 onion, very finely chopped
salt to taste
1 cauliflower, cut into small florets
chopped coriander or watercress sprigs, for garnish
¼ red capsicum, diced, for garnish
1. Cook rice in boiling water for 10 minutes. Add turmeric and cook for a further 10 minutes
or until cooked. Stir occasionally. When cooked, remove from heat and leave to rest for 2 minutes.
2. Using a mortar and pestle crush mustard seeds and cardamom pods to a fine powder.
3. Add chilli and garlic and mix to form a paste.
4. Add garam masala, tamarind purée and the second measure of turmeric.
5. Add water and mix to a smooth sauce-like consistency.
6. Heat oil in a heavy-based frying pan over a medium heat.
7. When oil is almost smoking, reduce heat to medium and add onions.
8. Sprinkle with salt to taste and sauté for 4 minutes or until the onions are pale golden.
9. Add cauliflower and pan fry for 6 minutes or until lightly browned.
10. Drizzle the spice sauce over cauliflower, stir well to coat and add seasoning if necessary.
11. Bring to the boil then reduce heat to medium-low.
12. Simmer for 5-6 minutes, stirring occasionally, or until cauliflower is tender, the liquid has
evaporated and the mixture is dry. If necessary, add more water and cook until cauliflower is
tender and all liquid has evaporated.
12. Leave to rest for 2 minutes, then serve on yellow rice.
13. Garnish with coriander or watercress and diced capsicum.
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Finalist in The Great New Zealand
Vegetable Dish 2011 Competition
School
Oxford Area School, Oxford
Teacher : Maryon Beer
Why cooking is a passion for me
“ When I first started cooking at
Oxford Area School, I was in year
10 and thought that it wasn’t
something that I was going to do
in the future, but when I started
hospitality in year 13 (level 2)
this year, it actually sparked my
enthusiasm.
Being able to create really tasty
dishes, trying new ingredients and
learning new skills like sharpening
knifes on steels and stones and
learning about presentation and
quality of foods selected, now really
makes my school week.”
The Great New Zealand Vegetable Dish Cookbook 39
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© Hospitality Satandards Institute | December 2011
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