I rummaged around the fridge earlier, looking for something to put in a sandwich. Tuna, cheese, tomatoes, beetroot, pastrami, nothing appealed. Then I spotted a tupperware of leftover cooked cauliflower from last night’s supper. I’d planned to reheat it tonight with sausages but the man will be late home this evening and probably won’t want a meal so waste not, want not, I heated it up in the microwave, spread it on a couple of slices of wholemeal bread and had cauliflower sandwiches. Delicious! Come to think of it, a rasher of grilled bacon or tomatoes on top would’ve been good too.
It’s always puzzled me that so many people strip away all of the green part of cauliflower and just use the florets. So much of the flavour and colour is in those leaves. In fact, it’s sometimes hard to find cauliflowers with a generous helping of leaves, too many of the supermarkets strip them before putting them on sale but when you do find them, here’s the bestest way to cook it.
- Buy a nice, fresh cauliflower with plenty of green leaves.
- Pull the leaves off from the base, peel the soft leafy part and keep in a bowl of water. Discard the thick stalks.
- Chop the white florets, rinse and put into a saucepan. Add the leaves.
- Add water and salt, bring to the boil then keep on a rolling boil for about 15-20 minutes, depending on the size of the cauliflower.
- Drain the cooked cauliflower, add a generous knob of butter (and optionally some ground pepper) and mash lightly
- Serve as an accompaniment to just about any meal.
I’d like to tell you that this is a really good alternative to mashed potatoes and it is… but the truth is if I’m cooking a roast dinner I cook both. And roasties too. So there.
Where was I? Oh yes, I could really get into the idea of unusual sandwich feelings. I think it runs in the family – my grandfather loved condensed milk sandwiches and a cousin’s daily breakfast as a child was sugar sandwiches dunked in tea (bleugh) but for when I’m short of inspiration, do you guys have any ideas?