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.

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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January 30th, 2018 | starter

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Pulpo á la Gallega or Pulpo á feira (carnival style) is the name of this artful, but simple dish that you can eat everywhere in the streets of Barcelona’s port area. A traditional dish, which uses dried Octopus on the big festivals. Anyhow, in the bars in the “Barrio Gótico” in Barcelona’s gothic quarter, cooked Octopus is used. Our favorite shore leave place in Barcelona is the tapas bar “Celta Pulpería“. Anyone who should believe the preparation of Pulpo á feira is difficult, definitely is wrong!