CauliShoots: the new brassica to hit the market
Have you tried CauliShoots yet?
CauliShoots are a new variety of cauliflower with sweet nutty curds on succulent stems. They’re totally edible from tip to toe so there’s no prep and no waste.
High in fibre and immune-boosting vitamin C, CauliShoots can be steamed, fried, oven-baked, griddled or even cooked on the BBQ. However you choose to cook them, CauliShoots are sure to be the next big culinary hit!
Here are two simple recipes that showcase their versatility:
Ultimate CauliShoots Cheese
Serves: 6, as a side
Preparation time: 5 minutes
Cooking time: 35 minutes
You’ll need
500g CauliShoots
3 tbsp butter
1 onion, finely chopped
2 cloves of garlic, finely chopped
3 tbsp flour
400ml whole milk
2 tsp Dijon mustard
200g extra mature Cheddar cheese
50g breadcrumbs
Few sprigs of fresh thyme, leaves picked
Fresh sprigs of fresh rosemary, leaves picked
50g Parmesan cheese, grated
Salt and pepper, to taste
1 tsp olive oil
What to do
Put a large pan of water on a high heat and bring to the boil. Turn down to a simmer and top with a steamer. Add the CauliShoots and steam for 5 minutes. Put to one side.
Melt the butter in a large saucepan and add the onion. Fry gently until soft, about 5 minutes, add the garlic and cook for another couple of minutes. Stir in the flour and cook for a further minute. Whisk in the milk until the mixture is smooth and the milk is fully incorporated. Stir in the mustard and cheddar, and season to taste.
For the topping, mix the breadcrumbs, fresh thyme and rosemary leaves, Parmesan, seasoning and 1 tsp of olive oil.
Add the CauliShoots to a baking dish and top with the cheese sauce. Sprinkle with the breadcrumb mixture and put into the oven. Cook until golden and crispy, around 20-25 minutes, and serve.
CauliShoots with Chestnuts (perfect for Christmas!)
Serves: 4, as a side
Preparation time: 5 minutes
Cooking time: 15 minutes
You’ll need
250g CauliShoots
3 tbsp butter (or vegan alternative)
100g chestnuts, halved
¼ tsp ground cinnamon
Few sprigs of fresh thyme, leaves picked
50g dried cranberries
Zest of 1 orange
Salt and pepper
What to do
Put a large pan of water on a high heat and bring to the boil. Turn down to a simmer and top with a steamer. Add the CauliShoots and steam for 5 minutes. Put to one side.
Heat the butter in a frying pan on a medium heat. Add the CauliShoots, chestnuts, cinnamon and thyme and fry for 5 minutes until golden and fragrant.
Toss through the cranberries and orange zest, and season to taste. Serve warm.
Recipes courtesy of Caulishoots
Melina - Assistant Editor
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