Stirring the Pot

Rich had to shush me and drag me away from the potluck offerings at Tot Shabbat last month. Lilli is now four and can be trusted to eat things like popcorn and cherries, but Beatrix is just two, so I winced a bit too dramatically when I saw those on the table. (Yes, I still halve their grapes and cherry tomatoes. Better safe than sorry.) And don’t get me started on the farro walnut salad. There was an incident at a neighborhood potluck where Sylvie ended up in the emergency room. Nut allergies are no joke.

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Still, there was a moment at the tables that made me smile: It was plain to see who also used Mountain View for their farm shares. It’s beet season, and the vivid pink Chioggia beets, and the sunbursts of the golden beets, dotted the salads on the table. Roasted and diced into quinoa, sliced into salad greens, beets were on full force at the potluck.

It’s also summer squash time, and today I bring you the summer squash cake I brought to Tot Shabbat. It takes minutes to pull together and is really, really tasty. Rich first thought of zucchini bread when I talked about making this cake, but this is in no way a “bread.” This is clearly a cake. A moist, sweet one, with a cream cheese frosting. Without the frosting, it’s still moist and sweet, and dairy-free.

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As you can see, the frosting in our version was pink, as per the request of Lilli. You certainly don’t need to dye yours. Confession: I overestimated how much squash to grate in our food processor, so I used the leftovers the next night to make summer squash ricotta fritters. I recommend you do the same if you also end up with too much squash.

The recipe is from the new cookbook Farm to Table Desserts by Lei Shishak, a pastry chef who trained at the Culinary Institute of America and has worked in California kitchens. The recipes in this charming book are seasonal and use produce one finds at the farmers’ market, or in my case, the CSA. It begins in the springtime when we enjoyed a very lovely mango mousse. She is a California chef, after all, so some of her fruits and vegetables are a bit more tropical than my Western Mass options. There’s also a blueberry crisp I have my eye on, and a roasted beet panna cotta with candied walnuts that is just singing to me. But first, I had to share this dead simple summer squash cake, since I’m sure you have too many summer squash in your crisper right now.

Summer Squash Cake from Farm to Table Desserts Farm to Table Desserts by Lei Shishak

Ingredients

Cake

3 large eggs

2 cups grated summer squash

1 ½ cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

Cream Cheese Frosting

3 ½ cups powdered sugar

1 (8-ounce) package cream cheese, room temperature

¼ unsalted butter, room temperature

1 teaspoon vanilla extract

Directions

Cake

Preheat the oven to 350F. Grease a 9- or 10- inch round pan and set aside.

In a large bowl, whisk the eggs, squash, sugar oil, and vanilla extract well. Add the remaining ingredients and mix until incorporated. Transfer to prepared pan and bake for 55 to 60 minutes, or until inserted toothpick comes out clean. Cool completely.

Frosting

Sift the powdered sugar and set aside. In a mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium speed until well blended. Scrape down the sides of the bowl and mix for 30 seconds to ensure no lumps remain. Add the powdered sugar all at once and mix on low speed until sugar is just incorporated. Scrape bowl well and beat on high speed for 10 seconds.

Remove cooled cake from pan and place onto a serving platter. Cut the rounded cake top off, if desired. Spread cream cheese frosting on in a decorative design. Store cake in refrigerator.

 

Blueberries for gals

It was only after we’d returned from our annual trip to Maine for the Fourth of July that the berries out back really started to ripen. Now, every day after work and camp, the girls and I head out back. Bea is still a little too young to only pick the ripe berries, but Lilli gets it. In bowls, Tupperware, and sometimes in the folds of our dresses, we collect the day’s berries.

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There’s another Maine connection to this post, in that I’d been waiting for ripe blueberries to make this recipe from The Lost Kitchen cookbook. The Lost Kitchen is this restaurant in Freedom, Maine, that opens up its doors to reservations only a few months a year. The chef is Erin French, and she forages her ingredients, and sources things directly from the farmers and fishermen. She’s considered a true visionary when it comes to farm to table, or, in some cases, ocean to table.

And this cookbook, oh my, this cookbook. We started the book in the spring with the macerated shallot vinaigrette (shallot, rice wine vinegar, olive oil and a couple twists of pepper) drizzled over asparagus from the front yard. I made the rest of my colleague’s yard rhubarb into compote, which I then baked into a rhubarb spoon cake. And the parsnip needhams were a smash hit at Bea’s birthday party.

But really I was just working my way up to this recipe: Fresh Blueberries with Basil Custard Cream. And yes, this recipe truly is seasonal: The basil started coming in the farm share last week, right on time to be paired with the ripe blueberries out back. And yes, the recipe is as astoundingly delicious and delightful as it sounds.

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First you steep the basil in warmed heavy cream, milk and sugar for 20 minutes. Then you make a custard with four egg yolks and chill it. If you’re anything like us, while that’s all steeping and chilling, you use the leftover egg whites to make meringues. I’m including a bonus recipe after the main one so you’ll have something to do with your four egg whites. Rich broke up his meringues into the custard and had himself an Eton Mess. I personally preferred the recipe as written, but still thought it was a great idea.

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Eton Mess or not, this recipe is a stunner. In the next day or two I’m going to take some more of our berries and make Summer Berries with Ginger-Cream Shortcakes. It is worth noting that because this book is set on the coastal shores of Maine there’s a ton of shellfish in the book. Not my thing, but if it is yours, you’ll love the book even more than I do, and that’s saying a lot.

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Fresh Blueberries with Basil Custard Cream from The Lost Kitchen by Erin French

Ingredients

1 cup whole milk

3 cups heavy cream

¼ cup sugar

1 cup basil leaves, plus more for garnish

4 large egg yolks

1 pint blueberries

Directions

In a small saucepan, combine the milk, 1 cup of the cream, and the sugar. Bring to a slow boil over low heat, just to let the sugar dissolve. Remove from the heat.

Tear the basil leaves and add them to the hot mixture. Let steep for 20 minutes.

Meanwhile, whisk the egg yolks in a small bowl. Slowly pour the cream mixture into the yolks, whisking constantly until well incorporated. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until the mixture thickens slightly but does not boil. Strain it through a fine-mesh sieve and discard the basil and any curdled egg bits. Transfer to the refrigerator and chill completely.

Whip the remaining 2 cups to stiff peaks. Fold in the custard and serve in bowls with the blueberries, garnishing with basil leaves.

Meringue Clouds from flour by Joanne Chang

We skipped the almonds and halved this recipe with perfect results. I prefer a chewy meringue, so ours were done at the 3 hour mark. I have read about some meringue bakers who set their cookies in the oven at night and open the oven door the next morning. It’s entirely your preference.

Ingredients

8 egg whites

1 cup (200 grams) granulated sugar

1 cup (140 grams) confectioners’ sugar

½ teaspoon kosher salt

1 cup (100 grams) sliced almonds, toasted

Directions

Position a rack in the center of the oven, and heat the oven to 175 degrees F. Line a baking sheet with parchment paper.

Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat the egg whites on medium speed for 3 to 4 minutes, or until soft peaks form. (This step will take 6 to 8 minutes if using a handheld mixer.) The whites will start to froth and disappear. Keep whipping until you can see the tines of the whip leaving a sight trail in the whites. To test for the soft-peak stage, stop the mixer and lift the whip out of the whites, the whites should peak and then droop.

On medium speed, add the granulated sugar in three equal additions, mixing for 1 minute after each addition. When all of the granulated sugar has been incorporated into the egg whites, increase the speed to medium-high and beat for about 30 seconds longer.

In a small bowl, sift together the confectioners’ sugar and salt. Using a rubber spatula, fold the confectioners’ sugar mixture into the beaten egg whites. Then, fold in the almonds, reserving 2 tablespoons for garnish.

Use large spoon to make baseball-size billowing mounds of meringue on the prepared baking sheet, spacing them 2 to 3 inches apart. You should have 8 mounds. Sprinkle the reserved almonds evenly on top of the meringues.

Bake for about 3 hours, or until the meringues are firm to the touch and you can remove them easily from the baking sheet without them falling apart. For meringues with a soft, chewy center, remove them from the oven at this point and let them cool. For fully crisped meringues, turn off the oven and leave the meringues in the closed oven for at least 6 hours or up to 12 hours.

The meringues can be stored in an airtight container at room temperature for up to 1 week.

 

 

Purple Balloons and Pickled Onions

And then in a blink of an eye, my baby turned two! For Beatrix Louise’s second birthday party we filled the playroom with two dozen purple balloons to match the purple balloons on the invitation, and set up tables topped with play dough and oodles of stickers. I served the kids pizza and a massive pot of boxed macaroni and cheese.

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My father came in from Jerusalem to see his grandchildren. So, in addition to Bea’s friends and family, we also had over some of our older relatives, including Aunt Sydney, who I’ve mentioned is basically our grande doyenne when it comes to food. Although my cousins assured me I could definitely serve her pizza, I took this as an opportunity to make a spread worthy of a small bat mitzvah. We had:

It was from his weekly column in The Guardian; this one focused on quick pickled onions. I actually didn’t use his pickled onion recipe – I love my own too much to cheat on it – but followed the rest of his recipe, coated with allspice and sugar, roasted, and topped with cilantro lime salsa and goat cheese. I kept the almonds on the side, as per Aleza and Sylvie’s suggestion. Nut allergies are no joke.

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The amount of cilantro salsa is small, and he recommends doing it in a spice grinder. My own grinder – a coffee grinder I picked up for $15 at Ocean State Job Lot years ago – is used so much for cumin that it reeks of the spice. To clean it, I used a trick I just read about (but can’t for the life of me remember where): grind up a piece of bread. And it worked!

For dessert we made a Princess Leia cake, per the birthday girl’s request, plus the frozen banana peanut butter pie, and Needhams, a chocolate-coconut treat from Maine that’s a little bit like a Mounds Bar. But that’s another recipe for another day. Definitely before the third birthday!

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Roast sweet potatoes with pickled onions, coriander and goat’s cheese

Ingredients

Pickled Onions
2 tsp sugar
Salt and black pepper
5-6 sweet potatoes, peeled and cut into roughly 5cm x 3cm chunks
1/3 cup olive oil
½ tsp ground allspice
¼ cup cilantro leaves
¾ cup soft mild rindless goat’s cheese, broken into rough 2cm pieces
1/3 cup roasted salted almonds, coarsely chopped

Directions

Heat the oven to 220C/425F/gas mark 7. In a large bowl, combine the sweet potatoes with three tablespoons of oil, the allspice, the two teaspoons of sugar, half a teaspoon of salt and plenty of pepper. Transfer to a large oven tray lined with parchment paper, and make sure the sweet potato chunks are spaced apart. Roast for 20 minutes, until crisp and golden-brown, then toss in any oil left on the tray and leave to cool.

While the sweet potatoes are cooking, blitz the coriander [cilantro], grated lime zest, the remaining three tablespoons of oil and an eighth of a teaspoon of salt to a smooth, bright green salsa. Use a spice grinder to do this (don’t use a food processor – the quantities involved are too small); if you don’t have one, very finely chop the coriander and mix the salsa by hand.

Once the sweet potatoes have cooled, arrange them on a platter and dot evenly with the pieces of cheese. Drain the pickled onions, and scatter on top. Finish with a drizzle of salsa and a sprinkle of almonds.

 

Bookends

There’s an old cliché that comedy is tragedy, plus time. Well, I’m doing a variation on that this week. Shavuot blintzes are Passover crepes plus time. Seven weeks, to be exact. As I think I’ve mentioned, I was off the blog for a while this spring because the girls finally delivered a knockout blow to my old laptop. Somewhere between the chocolate milk spills and the pounding from frustrated little fists, the keyboard stopped talking to the rest of the machine. Using Rich’s MacBook was a non-starter, so no blogging until I got a new (used) computer.

Of course, this put a big crimp in my publishing schedule, especially since it happened over Passover. I was particularly excited this year because I received, back in March, a copy of Perfect for Pesach by Naomi Nachman. Naomi knows a thing or two about Pesach. Her parents ran the Pesach hotel program in Sydney, Australia, for 28 years, so cooking for Pesach is in her blood. I think the Fish ‘n Chips recipe, which is flounder, cleverly coated with potato sticks and baked, is probably the recipe I’m most looking forward to making. Will report back. Moroccan salmon also sounds wonderful, and even though I don’t cook meat, the Flanken Butternut Squash Soup made Sylvie go, “Wuuuut?” when I told her about it.

I wish I’d had a chance to talk about this cookbook back in April, because I really think it’s a keeper. But given that the book’s tagline is “Passover recipes you’ll want to make all year,” I’m going to press ahead. Shavuot is basically the bookend to Passover, so in a way I’m getting in under the deadline, right?

IMG_20170425_112911739The recipe is for “No-Flip Pesach Crepes,” which means they are gluten-free (a quickly growing section on this blog) and super easy to make.  Naomi uses them as a starting point for variations, like Southwestern Chicken Egg Rolls, or Vegetable Egg Rolls. Now, if Beatrix had her way, we’d only eat ‘Tella crepes, although today I will offer the recipe with a cheese blintz filling from a Joan Nathan recipe. It is a Shavuot post after all.

No-Flip Pesach Crepes from Perfect for Pesach: Passover Recipes You’ll Want to Make All Year by Naomi Nachman

Ingredients

12 eggs

6 Tablespoons potato starch

1 teaspoon salt

1 cup water

Directions

Combine all ingredients in a medium bowl. Beat well (preferably using hand mixer).

Heat a 9-inch nonstick frying pan or crepe pan over medium heat. Coat pan with nonstick cooking spray or butter.

Pour enough batter into the pan to just cover it, about 1/3-cup. Gently swirl the pan to coat the entire bottom with batter. Cook until the top is just set and the crepe is cooked through. Remove from pan to cool.

Repeat with remaining batter.

Cheese Filling from Joan Nathan’s Jewish Holiday Cookbook

2 cups farmer cheese

1 egg yolk

½ teaspoon salt

1 Tablespoon

2 Tablespoons sugar (optional)

½ teaspoon vanilla extract

Directions

In a small bowl, mash the farmer cheese. Stir in the egg yolk, salt, butter, sugar, if using, lemon juice, and vanilla.

Spread 1 heaping Tablespoon of the cheese filling along one side of the pancake. Turn the opposite sides in and roll the pancake up like a jelly roll.

If you’d like, you can then fry the blintzes in butter or oil or bake them in a single layer in a 425F oven until brown. Serve dairy blintzes with sour cream.

Little Monsters

So so sorry for disappearing, especially after promising you all sorts of Passover recipes and Passover cookbook reviews. My little girls, blessings in my life, destroyed my laptop. It was a combination of spilled chocolate milk and frustrated little fists banging away on the keyboard. Little Monsters. (They are huge Lady Gaga fans, so it’s OK that I call them that.)

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But thanks to having an April birthday and generous family members, I bought a refurbished laptop at the computer shop in town. I even had a coupon. Rich was chagrined to discover it doesn’t have a camera, although I’m pleased that it has a disc drive, something we now know is hard to come by in newer laptops. It’s a very basic machine. To put it in perspective, we spent more on our cat today than on my “new” computer. (It was a very expensive day.)

But now it’s May, and just like everyone said would happen, the asparagus popped in my front yard — right on schedule, just as April ended and May began. We technically live in “Asparagus Valley,” which means it’s all over menus in the area, and people start complaining about there being too much of it. I personally can’t fathom there being “too much asparagus,” just as I was secretly pleased when a colleague started to complain about the rhubarb taking over her yard. (She’s bringing some in for me. Will report back with a recipe as soon as that happens.)

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But yes, I have my favorite asparagus recipe for you, but first I do want to mention the terrific pickled beets in my fridge which I’m looking forward to telling you about. Soon, my friends. Soon.

We saw this recipe on Anne Burrell’s Secrets of a Restaurant Chef what seems like a million years ago. It’s very simple to make — all you need is a sharp knife and a few ingredients: asparagus, red onion, pecorino, a touch of extra-virgin olive oil.

The key is to go small. The asparagus is raw, so it needs to be cut into very thin coins — think a couple nickels stacked. The red onion is also a teensy, teensy dice — centimeters, not inches. Once everything is cut, you need about an hour for the flavors to mingle.

Asparagus, Pecorino and Red Onion Salad by Anne Burrell

Ingredients
1 bunch pencil asparagus, tough bottoms stems removed
1 small red onion, finely diced
1 cup coarsely grated pecorino
1/2 cup red wine vinegar
Extra virgin olive oil
Kosher salt

Directions
Slice the asparagus, including the tips, into very thin slices crosswise and place in a medium bowl.

Add the red onion and pecorino and toss to combine.

Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of “cook” or tenderize the asparagus.

It is best to do this about an hour or so in advance to let the flavors “marry”.

Instant Karma’s gonna get you

Friends, I have a confession to make: I had some pasta in mid-February that made me so sick that I needed medical attention. The doctor instructed me to balance everything out with tons of probiotics and to avoid white flour. So I guzzled kefir like a frat boy at a kegger contemplating taking health care away from millions of Americans and ate a questionable amount of lacto-fermented sauerkraut and kimchee.

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Now, I adore cabbage and anything pickled, so that part wasn’t too much of a stretch. But the no white flour thing? Le sigh. Rich teases me and says it’s my comeuppance for mocking Paleo for so many years. Still, I like to find a silver lining to every situation, and for you that means I’ve been rocking Passover recipes for the past month.

This is another cauliflower-as-baked good recipe, just like the last recipe for turmeric and cauliflower muffins. I swear I’m not trying to ride a trend, but when you can’t eat white flour – and let’s be clear, most whole-grain breads have at least some white flour in them – you don’t have many options. One inspiration for this somewhat “healthy” cauliflower flatbread was the cauliflower grilled cheese sandwich that was floating around Facebook last month. I made that, and it was terrific, if even a little too cheesy, if that’s possible.

I hadn’t worked with riced cauliflower until very recently, and because my food processor is still missing its blade (anytime now, Cuisinart) I had to improvise. For me, that meant steaming a head of cauliflower on the stove top, then mashing it up with a potato masher. (Or, you can go to Trader Joe’s and buy a bag of frozen riced cauliflower and call it a day.)

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I made this flatbread on the tray of the toaster oven, using half a head of cauliflower. A friend mentioned she always has difficulty getting the center to brown, but mine seemed to all over on its own. I sautéed a mélange of vegetables while the “crust” baked, then topped it with the vegetables and a nice amount of cheese, then put it back into the oven for some hot melting action.

The result was terrific and extremely delicious. I’m reticent to seriously call it healthy given the amount of cheese I used, but it’s definitely a keeper for the Passover collection, even if my toaster oven will be unplugged for Passover.

Cauliflower Flatbread

Ingredients

For the flatbread

Half a cauliflower, steamed and mashed/riced or whizzed into a pulp in a food processor

Two eggs

¾ cup parmesan cheese

Pinch of salt

Pepper, to taste

For the topping: Up to you, although I used half an onion, sliced into moons; half a red pepper, half a yellow pepper, julienned; half a zucchini, quartered and cut into ½-inch pieces; a handful of mushrooms, chopped.

To finish: A gratuitous amount of shredded cheese. A cup, maybe more. If you can find it and like it, sprinkle goat cheese onto it as well.

Directions

Preheat oven to 425F

Prepare your cauliflower: I steamed a half a head in a covered saucepan that had about ¾ of an inch of water at the bottom. You can also steam it in a microwave-safe dish with a little water in it, covered tightly with Saran/Stretch-Tite, what-have-you. If you have a food processor, chop the cauliflower, then place half in a food processor and whirl it until it breaks down into small pieces.

Either mash or rice your steamed cauliflower or place your processed cauliflower into a dish towel and squeeze out all the excess moisture over the sink.

Once your cauliflower has been appropriately prepped, place it into a large bowl. To this, add the two eggs, cheese, salt and pepper. Mix with a spoon.

Line a small baking sheet with parchment paper. Evenly spread the cauliflower mixture onto the sheet and place in the preheated oven for at least 12 minutes. Keep an eye on it – you’re looking to see it nicely browned all over.

While your “bread” is baking, heat about a tablespoon and a half of olive oil in a medium-sized skillet. Add the onions and a pinch of salt and cook for about 10 minutes, until they have softened and started to turn golden. Add the rest of the vegetables and another pinch of salt and continue to saute. In all, the vegetable saute will probably take about 20 minutes, if you really want everything to be nicely softened and on its way to caramelized.

Once your vegetables are prepared and your flatbread is the color of butterscotch, spoon and evenly spread the vegetables onto it, then liberally sprinkle with cheese. Slide back into the oven until the cheese has melted.

Slice – I found a pizza wheel to be the best way to portion this meal – plate, and enjoy.

 

 

So Hot Right Now

Passover is almost here, but before I start sharing my growing stash of Pesach recipes, I need to talk about these spiced cauliflower muffins I became slightly obsessed with last month. I’d been looking for something interesting to bring to the Tot Shabbat potluck, and since Lilli was the cover girl in the article in the local paper about the program, I felt like I needed to bring it.

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This recipe taps into two hot food trends right now: cauliflower and turmeric. It seems 2016 was the year of the cauliflower, with recipes for its meaty “steaks” and cauliflower flatbreads. (More to come on those). But it was also the year of turmeric. I admit to being a little late to this one. My Aunt Bev brought my mom an enormous stash from her recent trip to Israel. She talked all about its healing properties, all of which I was completely unaware of. My only associations with turmeric up to that point had been stained clothes from Indian food. But then I started seeing recipes calling for it all over, and then the inevitable backlash as the wave crested. Sigh.

I made this recipe the very day I clipped it. It’s by the Israeli couple Sarit Packer and Itamar Srulovich, who helped Yotam Ottolenghi grow his empire and now run the bakery Honey & Co. in London. Their second cookbook Golden: Sweet and Savory Delights from the Ovens of London’s Honey & Co. reminded me that I have a sweet spot for Israeli-run bakeries, be it the Tatte empire in Boston, or Breads in New York City. The recipes, like the shops, are a mix of savory and sweet, with flavor touches like tahini and cardamom that I love.

This recipe is dead simple; no heavy equipment needed. Although the recipe calls for six enormous “trees” for six muffins, I used small florets and ended up with many more. The first time I baked these I used a mini muffin pan, and the batter was the perfect amount for all 24. I had more steamed cauliflower left after that batch, so I made a second round in regular-sized tins. That made nine perfect regularly-sized muffins.

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I ground the cumin and coriander seeds together in a spice grinder I picked up for $15 at Ocean State Job Lot a decade ago. I have the white pepper in the house specifically for hot and sour soup, so I was happy to finally have another use for it. I have seen turmeric everywhere from “international” stores, Whole Foods, and even Target. I have yet to find my pumpkin seeds since we moved, so I skipped them. The muffins were great without.

The muffin is this wonderful mix of warm spice and sweet, and then there’s the soft bite of cauliflower. I stored these in a plastic container on the counter but I have no idea how long they are good for because they fly pretty quickly when they’re around.

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Spiced Cauliflower Muffins from Golden: Sweet and Savory Baked Delights from the Ovens of London’s Honey & Co. by Itamar Srulovich & Sarit Packer.

1 small head of cauliflower
3 cups (700 grams/milliliters) water
1 teaspoon table salt

For the muffin batter
2/3 cup plus 1 tablespoon (175 grams) all-purpose flour
1/3 cup (40 grams) granulated sugar
½ teaspoon baking powder
2 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon table salt
A pinch of white pepper
4 eggs
5 ounces (150 grams) unsalted butter, melted

For topping (if you like)
3 tablespoons pumpkin seeds
3 tablespoons grated pecorino or Parmesan cheese

1) Break the cauliflower into florets, making sure there are at least six large “trees.” (You will most likely have more than six; cook them all and save the unused florets to eat another time or use them for more muffins.) Put the water and salt in a large pan and boil the cauliflower in it until soft (this will take 5–10 minutes). Check to see whether it is done by inserting a knife tip into the stem; it should penetrate without resistance. Drain well and set side.

2) Preheat the oven to 375°F/350°F convection and butter six muffin molds. Mix all the dry ingredients for the batter together. Add the eggs and use a spoon or spatula to mix until combined, then slowly mix in the melted butter and fold until it has all been incorporated.

3) Place a spoonful of batter in the center of each mold and stand a whole floret stem-down in each. Cover with batter to fill the molds to the top. Mix the pumpkin seeds and cheese, if using, sprinkle on the muffins and bake for 15 minutes. Remove from the tin and eat while still warm — they are best this way.