Cauliflower Gobi

Every few weekends, we engage in marathon cooking sessions so we can fill up the freezer and minimise effort during the week. We make large meals and break them into dinner-size portions, so we’re often on the lookout for food that freezes well.

Liz used to work around the corner from one of London’s best fast food places, Leon, who have put out a wonderful cookbook full of not only great recipes, but also extensive lists of ingredients and their culinary uses and histories.

Leon’s food might be fast, but it’s always delicious, and you always feel you’ve done something vaguely healthy for yourself when you eat it. Their cauliflower Gobi is a favourite and it freezes beautifully.

Recipe is here.

Half-assed tips:
We use the whole cauliflower instead of half; it’s not a veg with huge demand around here and will likely go to waste otherwise.
Ground almonds are an amazing thickener; best ground in a mini food processor if you have one.



Optional kitchen porn:
Dualit food processor
Le Creuset sautée pan

Published in: on August 21, 2011 at 2:15 pm  Leave a Comment  
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