I bought a cauliflower for an enormous price the other day, so chose the biggest one possible. It is huge! So far I have had 3 meals from it. Tonight I'll make some Ottolenghi cauliflower fritters, and make enough for breakfast as well..

But it all reminded me of this dish, the only time I like overcooked veg. I am not sure where I got the recipe, but it is one of my favs. The pic shows it with some cannelini beans.

Here is the recipe...

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**A Plate of Cauliflower**

NOTE: It is important to cook the cauliflower in properly salted water until quite soft. The reward it gives you is many fold, this gentle, yielding, flavoursome vegetable and broth.

Remove the leaves and core from the cauliflower. Slice through the centre of the head of cauliflower from top to bottom to make large batons – don’t separate them into florets. Place in boiling, salted water and cook until very soft.

Spoon the cooked cauliflower onto a lovely bowl and drizzle liberally with wonderful extra virgin olive oil. It may break up a little as you remove it to the dish. Dress with black pepper and some salt (if needed).

Spoon some of the cooking liquid around the dish, as much as you want. You can make this quite soupy or just wet the dish with the hint of a soup sometime in the past.

You may add some slivers of parmesan. We didn’t (this time) as the left overs will go into a pasta sauce for later.

Eat with gusto, soaking up those juices with the crusty bread.

recipe notes

The green leaves and core of the cauliflower were sauteed with chilli, garlic and olive oil, adding a little of the cauliflower cooking water if it dried out, until wonderfully soft and tasty. They made a wonderful breakfast on toast drizzled with olive oil.

Leftovers Prep for Next Meal

(see next in thread)

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Jamie’s Pasta al Forno con Pomodori e Mozzarella, or Baked Pasta with Tomatoes and Mozzarella

This is SO good. We once made it during a delightful week at my daughter’s place, running wild with the two kids when they were young. We had an informal Sunday lunch with friends and made this baked pasta dish from Jamie Oliver’s Jamie’s Italy. Jamie describes it as a wonderful dish which is simple to make, and he is right on both points.

It held memories for us. We first made it when she was living in London, using amazing mozzarella from the cheese shop in Highbury.

Perfect for wintery days.

This might be the recipe here - how young Jamie is in the pic 😄 https://www.jamieoliver.com/recipes/pasta/baked-pasta-with-tomatoes-and-mozzarella-pasta-al-forno-con-pomodori-e-mozzarella/

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This is a great green salad of beans, edamame and broccolini. It is flavoured sort of South Indian style, with black mustard seeds and a handful of curry leaves. The coconut adds a beautiful contrast to the beans, although it can be left out of the recipe if desired.

It is an #Ottolenghi recipe from #PlentyMore.

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Sprouts Salad

This salad sounds quite virtuous, but in reality it is very delicious. Made with a range of sprouts that are supported by herbs, spinach, radish, tiny tomatoes, and carrots, it IS healthy, but tastes like it could become really addictive.

In this Salad of Sprouts, an #Ottolenghi recipe from his book Plenty More, various oils and vinegars are used to add a richness. However, you can use just one of each if you like.

I loved it.

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