Cheese Scones and Seared Scallops: Claire Thomson’s Cauliflower Snacks – Recipes | meal – Advice Eating

Cauliflower Cheese Scones

These are best eaten just warm from the oven, brushed with salted butter and a good dollop of Dijon mustard.

Cauliflower and Cheese Scones by Claire Thompson

preparation 15 minutes
Cook 45 mins
Makes above 10 (depending on the size of the cutter

400 grams of cauliflowerCut into florets about 1½ cm
salt and peppertaste good
2 tbsp olive oil
450 g self-raising flour
110 grams of butter (unsalted or salted, to taste), very cold and grated (or finely diced), plus extra for serving
160g cheddar (or similar), grated
¼ tsp freshly grated nutmeg
or to taste
1 eggbeaten
200ml milk
Dijon mustardto serve

Preheat oven to 220°C (200°F)/425°F/Gas 7. Arrange the cauliflower in an even layer on a roasting tray, season generously and drizzle with olive oil. Bake for 20-25 minutes until tender and a good color, then remove from the oven and let cool.

Put the flour and butter in a large bowl and knead with your fingertips into a fine breadcrumbs. (Alternatively, you can use a food processor, pulse in short, sharp bursts, then dump into a bowl.)

Add the cheese to the batter mixture and season well with salt, pepper and nutmeg. Add the roasted cauliflower and stir.

In a small pitcher, whisk together the egg and milk, then whisk all but 2 tablespoons of the mixture into the flour bowl (try not to overwork the batter). Put everything together quickly and as little as possible, then tip onto a lightly floured surface and roll out carefully to about 4 cm thickness.

Cut out circles with an 8 cm cutter; For the final scone, gather the leftovers, roll them up, and then slice (don’t worry if it’s a bit scratchy). Using a pastry brush, brush the tops of the scones with the reserved egg and milk mixture.

Bake for about 15 minutes, until risen and lightly golden brown, then remove and let cool on a wire rack for at least five minutes before serving with the butter and mustard.

Poached cauliflower with tahini and lemon

Claire Thompson's Tahini Lemon Tapped Cauliflower

This super soft, creamy cauliflower is the perfect canvas for pumpkin seeds, feta and mint. Serve with flatbread for wiping.

preparation 10 mins
Cook 15 minutes
serves 4 as a light lunch or appetizer

800 grams of cauliflowerbroken into small florets
salt and black peppertaste good
2 cloves of garlicpeeled and halved
½ tsp ground cumin
1 heaped tbsp tahini
juice of 1 lemon

60ml olive oilplus extra to serve
50 grams of pumpkin seeds
100g feta
coarsely disintegrated
½ small bunch mintLeaves picked and roughly chopped
flatbreadto serve

Cook the cauliflower in well-salted water for five to eight minutes until very tender, then drain and allow to cool slightly. Place the cauliflower in a food processor or blender, add the garlic, cumin, 50ml cold water, tahini and lemon juice and blend. Add all but a tablespoon of olive oil and blend again. Season well and add more lemon, tahini, cumin, or olive oil if you find it necessary (it should be heavily flavored). Turn out onto a large serving platter and spread over the surface.

Heat the remaining olive oil in a small pan over a moderate heat, then add the pumpkin seeds and a pinch of salt and toast, stirring, until the seeds crackle and have taken on some colour.

Scatter the roasted seeds over the cauliflower, sprinkle with feta and mint, and drizzle with a little more oil. Serve with warm flatbread.

Cauliflower Scallops with Salt and Malt Vinegar

Scallops by Claire Thompson.

I took the chip potato scallop idea and applied it to cauliflower stalks and their pale leaves, breaded and deep fried to serve with a good sprinkling of salt and drizzled generously with malt vinegar.

preparation 5 minutes
Cook 15 minutes
serves 4 as a page

400 grams of cauliflower stems and leaves (Florets work here too)
150 g self-raising flour
50 grams of cornmeal
250 ml sparkling water
vegetable or sunflower oil
to fry
Salttaste good
malt vinegartaste good

Cut the cauliflower stalks into 1 cm thick pieces. In well-salted boiling water, cook the sliced ​​cauliflower stalks and leaves until tender – 30 seconds to 1 minute for the leaves and 2 minutes for the stalks – then drain and allow to steam.

Next, prepare a batter: Combine the two flours in a large bowl, whisk together the sparkling water in a thin, steady stream to form a smooth batter, then set aside.

Fill a medium, high-sided saucepan 1/3 full with neutral cooking oil and heat to 180°C (use a digital thermometer or test by dropping a small cube of bread in – it should sizzle and brown and brown within 30 seconds get crispy ).

Dip the blanched cauliflower in the batter and carefully drop it in batches of two or three pieces at a time into the hot oil – it will sizzle. Fry until crisp and golden brown, about 1.5 to 2 minutes, then lift out with a slotted spoon or spider and drain on kitchen paper. Repeat with the remaining cauliflower and batter, then sprinkle with salt and a generous splash of malt vinegar and serve immediately.

Leave a Comment