Cauliflower is having a revival. White, purple or tenderstem, this versatile vegetable is packed with vitamins and minerals, and can be used either as a carb substitute or the star of the show. Kathy Kordalis' Cauli Cornbread is perfect slathered in green chilli garlic butter, served with soup or even topped with a fried egg - the world is your oyster cauliflower!
300 g/101/2 oz. cauliﬂ ower, cut
into ﬂ orets
4 tablespoons olive oil
2 leeks, thinly sliced
260 g/13/4 cups cornmeal/polenta 280 g/generous 2 cups self-raising/
self-rising ﬂ our
2 teaspoons baking powder
1 teaspoon bicarbonate of soda/
1 teaspoon salt
150 g/51/2 oz. goat’s cheese
50 g/scant 2/3 cups coarsely grated
vegetarian hard cheese
80 g/3 oz. garlic chives or normal
500 g/21/3 cups Greek yogurt
Green chilli & garlic butter
100 g/7 tablespoons salted butter 1 green chilli/chile, chopped
20 g/3/4 oz. wild garlic/ramps or 3 garlic cloves, crushed
1 x round 23-cm/9-inch cake pan, greased and lined
Steam the cauliﬂower for 10 minutes, then remove from the heat and set aside to cool. It can be pre-cooked and kept cold in the fridge, if you wish.
Heat 2 tablespoons of the oil in a pan over a medium heat. Sauté the leeks for 5 minutes, stirring frequently. Set aside to cool.
Preheat the oven to 190°C (375°F) Gas 5.
Combine the cornmeal/polenta, ﬂour, baking powder, bicarbonate of soda/baking soda, salt, both cheeses, chives, cauliﬂower and cooled leeks in a large mixing bowl. Toss gently to mix well.
In another bowl, whisk together the yogurt, eggs and remaining 2 tablespoons of oil. Pour this over the dry ingredients and mix well to combine. Spoon the mixture into the prepared baking pan and bake in the preheated oven for 30–40 minutes, or until golden and cooked through.
Remove from the baking pan when cool enough to handle. The cornbread can be eaten at room temperature, but is best eaten when warm.
To make the green chilli and garlic butter, process all the ingredients together in a food processor until smooth. Chill in the fridge for 10 minutes to ﬁrm up and then serve with the cornbread.