I have to be honest here I was never really a fan of frozen cauliflower for many years, but having revisited the product over the past year, it has come on in leaps and bounds. Once defrosted and drained well, I was amazed at how much water didn’t leach out from the product. Like a lot of frozen veg, you need to increase the flavour, so I roast off in a hot oven, including frozen mixed vegetables. Don’t be frightened to overcook slightly; just taste the difference in flavour. Here’s a recipe that uses pretty much all canned, jarred, frozen ingredients. The only fresh product is the boiled eggs, and even now, you can buy them ready boiled!
- 1 kg bag frozen cauliflower florets, defrosted
- 2 tbsp any oil
- 1 pinch salt
- 1 pinch ground black pepper
- 8 tbsp frozen chopped parsley
- 8 tbsp frozen chopped fresh basil
- 2 tsp dried garlic granules
- 2 tbsp capers, drained then chopped
- 2 tbsp gherkins, drained then chopped
- 4 salted anchovy fillets, chopped
- 2 tsp white wine vinegar
- 2 tsp tarragon Dijon mustard
- 200 ml extra virgin olive oil, roughly
- 1 pinch dried chilli flakes
- 2 hard boiled eggs, sieved
- Preheat the oven to 220C gas 7.
- Place the well-drained cauliflower into a baking tray and season really well with salt and pepper.
- Add the oil and mix well, then roast in the preheated oven for 20 minutes until nicely coloured, then remove and leave to come to room temperature.
- Place all the ingredients apart from the eggs and oil into a food processor and blitz until you have a chunky puree.
- Add the oil gradually in a thin stream, and you may need a little more.
- Add a dash of water if needed, and finally, add the egg yolk and leave for 30 minutes to infuse.
- Spoon the Salsa Verde and mix well, then check the seasoning.
- Add the warm roasted cauliflower and mix well.
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