Spring is coming, I can feel it in the air – especially the pollen. So before winter is really over, and we change time tonight, here is a last recipe with a very wintery vegetable: cauliflower. Cauliflower makes me think of sunday lunches at my grandma, when I was trying to get much more of the béchamel than the veg. I really like it but I have never tried preparing it in different ways. I usually stick with my classics: cauliflower gratin with béchamel, roaster cauliflower and cauliflower soup (usually with some blue cheese). And that’s about it. No surprises. But then, a while ago already, I stumbled upon an appetizing picture of Cauliflower Tots from SkinnyTaste on Pinterest, and I felt quite excited to try this new way of cooking cauliflower. Then of course I forgot about it for months. I was reminded of it a few weeks ago, as I was trying to come up with something original for dinner, using what I had in the fridge. And I did not have much: I found cauliflower, a piece of parmesan rind, an an old piece of bread. Not exactly a good basis for a romantic dinner, but it was so cold outside, going out to refill was out of the question. And that is when I went back to the Cauliflower Tots, slightly adapted to make do with what I had. I have to say the Thermomix came in handy here.
Ingredients: 1 small cauliflower – 2 eggs – 1/2 onion – 2 slices old bread – Rind of parmesan cheese – a handful frozen parsley – salt and pepper to taste.
1. Preheat the oven to 200 C. Cut the cauliflower into florets, wash them. Steam for 4-5 minutes or cook in boiling water for the same amount of time. The cauliflower has to come out tender but not mushy. Set aside to cool down.
2. Put the parmesan rind into the Thermomix and set on Speed 10 for 20 seconds, or until the parmesan rind comes out fully grated. This can make a lot of noise as the rind is very hard. Set aside and repeat with the bread in order to obtain fine bread crumbs.
3. Combine all ingredients together in the Thermomix bowl, set on Reverse Blade for 30 seconds.
4. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 15 minutes, turning halfway through cooking until golden. I served this with a steak, but I had made quite a few bites, so we had some left overs which we had as an aperitif the day after, dipped in barbecue sauce.You can also try this using different types of vegetables.