Eat Seasonably." Each month, I'll feature unique recipes for seasonal produce. Okay, here we go, eating seasonably, getting the most out of our produce and saving money!
For the cherry and cauliflower smoothie
1/2 cup semi-skimmed milk
1 pot of Activia 0% cherry yogurt
1 tsp honey
2 small to medium sized cauliflower florets
handful of frozen cherries
For the cauliflower crostini
1 tbsp extra virgin olive oil plus extra
1 small red onion, diced
1 garlic clove, minced
1 tsp fennel seeds
parsley to garnish
salt and pepper
All right, let's cook:
For the smoothie, begin by pouring the milk into your blender. Next, add the florets, banana, cherries and yogurt. Drizzle over the honey and blitz until smooth and frothy.
For the crostini, boil the cauliflower until tender, should take about 10 to 12 minutes. Remove the cauliflower using a slotted spoon and keep the water.
Add the olive oil to the water along with the onion and garlic. Cook over a medium heat, stirring occasionally. Don't let the garlic and onions burn as it will make the dish taste bitter. Preheat your oven to 180C. (Need a conversion? Click here!)
Put the cauliflower back in the pot and season with salt and pepper and cook for about five minutes, just to bring the flavors together and to reduce some of the water. At this point, you want about 2 inches of water in the pan, drain off any excess, reserving it just in case you need it.
Tumble the contents of the pan into a food processor and pulse to a chunky puree. Taste and adjust the seasoning if necessary. If the puree is too thick, drizzle in a bit of the cooking liquid until you reach your desired consistency. Sprinkle with parsley, cover and set aside.
Slice the baguette into medallions or triangles, arrange on a baking tray and drizzle with extra virgin olive oil and sprinkle with salt. Toast the baguette pieces to your preference. Spoon or pipe the puree onto the toast and serve.