Romanesco and cauliflower green quiche

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Get the green burgeoning quiche out of the oven…

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Take a generous wedge ! That’s another fancy plant based meal.

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Two cousins : romanesco and classic white cauliflower.

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Dough : 1/2 cup flour + 1 ts of matcha green tea + a pinch of salt + 1 ts olive oil + hot water
Batter : 1 cup pasted cauliflower, 1/2 block of tofu, 1tbs potato starch, 1 ts miso, 1 tbs sakekasu (sake lees), marjoram, salt, pepper, nutmeg
Garnishing : young onion, cauliflower, romanesco, fresh marjoram

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I pre-baked the crust together with the onion, before garnishing, then drizzle olive oil on top and rebake till the top gets sunburns…

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Yum yum…

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Petit velouté de tomate and the eggmania

Cold day, hot soup. My velouté is very foamy, fresh from the blender.

Many egg posts this week. Some more to come. Because I’m in a bunny mood !


Too cute. (Stolen on pinterest. I don’t know how to link…)

Well, that’s a veggie refill : cauliflower, onion, garlic, tomato, turmeric, mace. And you have a delicious soupe de tomate.

Then bunny special spag’, with spinach, ginger, oyster sauce, konnyaku, tofu and quail eggs. Yes, there were pasta under.

White on white, double cheese and cauliflower soufflé

A soufflé doesn’t wait for photos to be taken… so clic clic, that’s all and I rushed to enjoy that marvel of lightness before it falls down.

Cauliflower is white, soufflé batter is white-yellow, cheese is yellow. You see only white… So I have to tell you there are bits of cauliflower, cauliflower purée, pizza cheese, parmesan and mace in this warm foam.

Baby size. Family size :

Soupe du jour : Cauli-carrot

You got it : cauliflower and carrots. A minimalist soup.
I had some chicken stock so I threw in the stalks and defreshed bits of cauliflower.

Then salt, thyme and argan oil. The herb and the oil bring brisk flavors, the stock makes it smooth and velvety.

Delicious.

Sanded cauliflower, like a taboulé

I’m not a big fan of raw cauliflower. It’s not easy to digest and that “smells” of cauliflower in your mouth for a whilw. This time, no, that’s different.

The cauliflower broken into sand texture.

Marinated a few hours with lemon juice, salt, curcuma, a little harissa, herbs (mint, sauge, basil), onion, tomato, bell pepper and a few dry raisins for the sweetness.

It’s soft, fresh, full of flavor. Delicious.

Un parfum d’anis -The scent of anise

A big tai (Japanese seabream or snapper) steam on top of its bed of celery stalks (I can’t get fennels, and I prefer celery) and a tomato bathing in lemon juice, olive oil, a little garlic, water and a few anise seeds. Then the fish is flamed with pastis anise liquor.

Une grosse tai (daurade japonaise) cuite a la vapeur, posee sur un lit de tiges de celeri (a defaut de fenouil), avec une tomate, dans un bain de jus de citron, huile d’olive, un peu d’ail, eau, graines d’anis. Le poisson est ensuite flambe au pastis.


Pastis

Cauliflowers are slightly boiled to remain crunchy, then when they are hot, dressing (olive oil, lemon juice, coriander seed, salt, pepper) is poured on them. They are let on the counter and served at room temperature with tomato and Italian parsley. It’s called “a la Grecque”, Greek style in old French recipe books, but I’m not sure the Greeks prepare them that way.

Chou-fleurs a la grecque.

Per person (4 servings on photo)

Cal 352.3 F15.1g C14.3g P38.1g