Kidney With Spring Onions Cauliflower Recipes

CAULIFLOWER-ONION LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and toss with 1 tablespoon olive oil.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes. Transfer to a plate; wipe out the skillet.
• Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast 30 seconds. Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.
• Add the pasta, onion mixture and parmesan to the skillet and toss. Season with salt. Top with the basil, pine nuts and more parmesan. Photograph by Andrew Mccaul

KIDNEY WITH SPRING ONIONS & CAULIFLOWER

Steps:

• Wash and core the kidneys, slice them thinly and soak in the sherry.
• Break the cauliflower into very small florets and cook in salted boiling water 3 minutes.
• Drain.
• Cut the spring onions into 2 1/2cm lengths.
• Heat the oil and fry the kidneys and onions with the cauliflower for 2 minutes.
• Mix the cornflour to a smooth paste with the soy sauce, 2 Tbsp water, sugar, the remaining sherry and salt. Add to the pan and cook gently 3 minutes, stirring all the time. Serve immediately.
• Cheers, Doreen Doreen Randal, Wanganui, New Zealand.

KUNG PAO-STYLE CAULIFLOWER & KIDNEY BEANS

Steps:

• Put the peppercorns in a dry frying pan and toast over a medium heat for 3 mins, stirring frequently. Tip onto a plate.
• Put 2 tbsp oil in the frying pan, add the cauliflower and cook over a high heat for 5 mins to colour. Meanwhile, blitz the peppercorns in a small food processor or grind using a pestle and mortar and mix with the cornflour.
• Drizzle the remaining 1 tbsp oil in the pan and add a third of the cornflour mix to coat the cauliflower. Cook for 1 min, then add the garlic, ginger, chilli, three-quarters of the spring onions and 400ml water.
• Cover with a lid or baking tray and boil for a couple of mins. As this cooks, add the maple syrup, soy sauce and vinegar, plus 6 tbsp water, to the remaining cornflour mix in a separate bowl. Stir until smooth and set aside.
• Add the maple cornflour mix to the cauliflower, stirring. Bring to the boil, then turn down the heat, add the beans, cover and simmer until the sauce thickens and the cauliflower is tender.
• Tip onto a plate, scatter over the coriander, if using, then top with the remaining spring onions and the peanuts.

ROASTED CAULIFLOWER & ONIONS

Steps:

• Heat oven to 475 degrees F.
• Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.
• Roast 40-45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.
• Add olives, cheese and parsley; toss to combine.
• Transfer to a large serving bowl.
• Serve hot, warm or at room temperature.