Cauliflower 2 Ways - Puree & Roasted

Cauliflower Puree:

1. Boil 3 cups of milk in a pot

2. Take cauliflower florets and put them in boiling milk pot, season lightly with salt and cover

3. After 10 mins check that a knife should easily pass through the florets' stems

4. Take out of heat and put the mixture in a blender, season lightly with salth

5. Blend it gently and taste, if need be then season more with salt

Roasted Cauliflower:

1. Take a roughly medium size cauliflower floret

2. Season with salt and pepper

3. Put the floret inside an oven to roast

4. Keep checking every 6 to 8 minutes of the consistency of cooking from all sides

5. Once cooked properly remove out of oven

Tofu:

1. Heat a fry pan and pour some mustard oil

2. Put few mustard seeds and add turmeric powder

3. Break a cinnamon stick into 4 parts and put in pan

4. Add 2 to 3 star anise seeds

5. Add 2 to 3 bay leaves

6. Let them roast for a while until you can smell aroma

7. Gently put the tofu bar into the pan and coat the mixture gently and uniformly

8. Season with salt

9. Cook from all sides until medium firm

Brussels Sprouts Shell:

1. Take 2 to 3 brussels sprouts

2. Take out the first cover off them, wash them and pat dry with kitchen towel

3. Heat a small pan and add a quarter of teaspoon olive oil

4. Put the sprouts cover in the pan and quickly with a shaking motion coast oil uniformly on all

5. Don't put on heat for more than 2 minutes, else they will start turning brown

6. Remove from heat and take it out in a separate utensil

Relish !

FOOD-POOL-LOVE