Hydro Veggies

Hydroponic Produce from Philippines


Leave a comment

Creamy Cauliflower Sauce

Cauliflower sauce
Lindsay’s Cauliflower Sauce (from Pinch of Yum) is quite famous. So we thought it would be perfect to showcase our hydroponic cauliflowers.

Ingredients

  • 8 large cloves garlic, minced
  • 2 tablespoons butter
  • 5-6 cups cauliflower florets
  • 6-7 cups vegetable broth or water
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper (more to taste)
  • ½ cup milk (more to taste)

Serves: makes about 5 cups

Instructions

Garlic
Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
Cauliflower
Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Puree
Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Source: This recipe for Creamy Cauliflower Sauce is from Lindsay at Pinch of Yum.


Leave a comment

Cream of Cauliflower soup

Cauliflower cream soup

This soup serves well as a starter or main, no matter the season.

Ingredients

25g butter

2 medium cauliflowers

250g potatoes

1 onion

1L chicken or vegetable stock

400ml skim milk

100ml evaporated milk

salt and pepper to taste

Serves: 8

Directions

Wash your veggies. Peel and roughly chop the potatoes; do the same for the onion. Cut the cauliflowers into florets. In a saucepan melt the butter, put in the vegetables and cook until they start to soften. Pour in the stock; bring to a boil until the vegetables are soft. Pour in the skim milk and evaporated milk; stir constantly until it boils again then reduce the heat to a simmer for 5min and turn off.

Transfer to a blender and purée until smooth. Return the soup to the pan and reheat stirring constantly; check and adjust seasoning if needed. Serve. Top with shredded cheese, croutons or chopped scallions.

Source: Adapted from Good to Know Recipes.


Leave a comment

Breaded Cauliflower

Breaded Cauliflower

The weekend is coming! If you are having friends stop-by your place,  and don’t have much time to prepare a big meal, or if are in the mood of having drinks and appetizers, then this is a really good choice. It is a fairly quick recipe and this time, Cauliflower takes the stage.

Ingredients

1 medium cauliflower cut into florets

4 egg yolks

2 garlic cloves

1/4 small onion

1 tsp fresh parsley

1/2 tsp sugar

1/2 tsp salt

1/4 tsp pepper

1 cup seasoned bread crumbs

1/2 cup flour

2 tbsp olive oil

Serves: 4

Directions

Blanch the cauliflower florets. Mince the garlic, onion and parsley. In a bowl, lightly whisk the egg yolks, stir in the garlic, onion and salt, set aside. In a separate bowl, mix in the bread crumbs, flour, sugar, salt and pepper. If you would like to give them an extra “kick”, you could add a 1/4 tsp ground cayenne pepper.

Dip the cauliflower florets in the egg yolk mixture and coat evenly. Transfer them into the bread crumb mixture bowl and toss until coated thoroughly.

Heat a pan and drizzle with olive oil. Cook the cauliflower florets until golden brown. Drain on paper towels. Serve warm.

Source: adapted from Group Recipes.