Tabasco cauliflower - a hot issue

Tabasco cauliflower - a hot issue

November 18th, 2018 | main dishes

In this recipe, the cauliflower bathes in a spicy marinade with Tabasco, garlic and turmeric. Roasted in the oven it’s an absolutely simple low-carb food.

Tabasco cauliflower - a hot issue

This recipe I saw on the Instagram account of Tabasco Germany. You do not really need to know how to cook for this recipe. You just stir the marinade, rub the cauliflower with it, and off you go. Very easy, so to speak. Please, when small children sit at the table, you should of course reduce the amount of Tabasco. For “real guys” just take an additional teaspoon or use Tabasco Habanero…

A note: after 30 minutes in the oven, the cauliflower really is very crisp. If you do not like that, you should blanch it in boiling salted water for about 4-5 minutes before rubbing the marinade and baking.

The Tabasco cauliflower also tastes very good as a cold salad and is great as part of a picnic or buffet.

Tabasco cauliflower

(gives 2-3 portions as main dish – preheat oven to 200° C)

2 ts of Tabasco

70 ml of olive oil

1 lemon, juice and grated peel

1 ts coriander, ground

1 TS garlic, chopped

½ ts pepper, freshly ground

1 ts salt

2 ts turmeric

mix all ingredients to a marinade

1 cauliflower

pierce the cauliflower stalk several times with a knife so that it cooks better

put the marinade on the cauliflower and rub it all around with it

cook in a fireproof baking pan at 200° C for about 30 - 40 minutes (after 30 minutes it is still crisp), possibly add some water to the pan during the cooking time to avoid the marinade getting too dark

1 red onion, in fine rings

1 handful of coriander leafs, roughly chopped

2 TS almond flakes

pour over the baked cauliflower and serve

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November 30th, 2017 | sweets

Piedmontese chocolate pudding with vanilla quince

A beautiful and strong coffee, anyone? Then, after a substantial meal, this specialty from the Piedmont is the right! In Piedmont, this pudding is called also Bonèt, because its form probably reminds something to a hat or a chef’s hat. Another story around the Bonèt comes from the Langhe. It states that one puts so to speak “a hat” – a crown – on dinner with this dessert. Anyhow, it tastes excellently and even better when prepared the day before. Incredibly handy when you expect guests.

PS: The Vanilla Quinces are a perfect match!