Thursday, 15 November 2012

Cauliflower & Leeks with Saffron

We actually got 2 cauliflowers out of the garden this week! One of them was the size of a golf ball, but still! I have been eyeing the heaps of greenery with their distinct lack of cauliflowerness for some time now, and wondering if we should even try growing them again next year. But if we don't grow corn, and we don't grow broccoli, and we don't grow cauliflowers, and we don't grow lettuce... what are we going to grow in the leaf rotation of our garden? 

I stumbled upon the motherlode of all antique crochet patterns this week and lost several days wandering around in them. Must dig out my crochet hooks... in the meantime, I dug out an old crocheted potholder I got at a garage sale a number of years back. Too valued to use as a potholder, of course, but I should use it as a model more often.

4 servings
30 minutes - 30 minutes prep time


1/2 of a large cauliflower (4 cups choppped)
2 large leeks
2 tablespoons unsalted butter
1/2 teaspoon fennel seeds
1/4 teaspoon black peppercorns
1/2 teaspoon salt
1/2 teaspoon (large pinch) saffron threads

Clean and chop the cauliflower, and put it in a pot with enough water to cook. Bring to a boil and boil for 4 or 5 minutes. Drain well. While it cooks, crumble the saffron into a small dish with 1 tablespoon of water, and let it sit on the back of the stove to warm.

Meanwhile, Trim and chop the leeks. I cut them in half lenghtwise, then in 1/4" slices. Heat the butter in a large skillet - the cauliflower will be going in there too - and gently cook the leeks until soft and reduced, but do not let them get brown. Grind the fennel seed, add the peppercorns and coarsely grind again. Add them to the leeks with the salt.

Drain the cauliflower well, and add it to the leeks. Mash it in roughly with a potato masher. Pour in the saffron and soaking water, and mix in well. Cook for a few more minutes, until the cauliflower and leeks are dry and show very slight signs of browning - but don't overdo it; burnt (i.e. even medium-browned) leeks are nasty.

1 comment:

Canuckette Creations said...

Hi! I'm new to the blog world and am doing a food blog also :) I thoroughly enjoy reading your posts and love that you buy local