May 27, 2018, 10:59 pm IST
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Esgee's Kitchen

Esgee's Kitchen
Wonders of Cauliflower

Wonders of Cauliflower

Esgee, Aug 01, 2017

Creamy Cauliflower Bake

Prep time-15 mins     Baking time-25 mins


  • 1 cauliflower-large
  • ½ l milk
  • 2 tbs flour(corn or wheat preferably)
  • Cheese grated ¼ cup (optional)
  • 50gms butter/oil
  • 1 onion for slicing
  • A pinch of cinnamon or nutmeg for flavouring
  • Salt n pepper to taste

Wash and cut cauliflower into florets. Cook for two minutes in boiling hot water with salt to taste. Add a stick of cinnamon or a pinch of nutmeg to the water. Remove from water and set aside to dry. In the meantime, add butter to a pan and saute slivered onions. When they turn pink, add flour and continue frying lightly. To this add milk and stir constantly till a thick creamy sauce forms. Add salt and pepper to taste. Place florets in a greased baking dish and pour creamy sauce. Sprinkle grated cheese (optional) and bread crumbs and bake for 25 minutes at 180 degrees.

PS: Cauliflower and Broccoli make a good twin combo for a good variation.


Honey Cauliflower

Prep time-10 mins  Cooking time-20 mins


  • 1 kg Cauliflower
  • I cup cornflower
  • Salt and pepper to taste
  • 2 eggs
  • Veg oil for deep frying    
  • For the sauce
  • ¼ cup butter
  • ½ cup honey
  • Juice of 1 lemon

Make a batter of the cornflour, salt, pepper and eggs by adding the necessary amount of water to get a thick consistency. Whip it well with a fork. Wash and cut cauliflower into florets.Heat oil in a wok. Dip each piece of cauliflower in the batter and fry golden brown. Set aside on a paper to drain off excessive oil. Mix butter(melted), honey and lemon juice for the sauce.

Just before serving, mix the fried cauliflower with the sauce and place over flame till warm. Serve immediately.

This is an excellent starter and may also be served as an accompaniment to the main meal.


Cauliflower and Corn Soup

Prep time-15mins   Cooking time-15mins


  • 1 medium sized cauliflower
  • 1cup boiled corn
  • Salt and pepper to taste
  • Fresh basil leaves (option)
  • A stick of cinnamon

Wash and cut cauliflower into florets. Boil the florets for 7 mins in salted water to which a stick of cinnamon be added. Drain and set aside the stock. When cool, puree florets and boiled corn together to get a pasty consistency. Pour the stock into a saucepan after removing the cinnamon stick. Place on fire. To this add the cauliflower and corn paste and adjust to soupy consistency by adding water. Add salt and pepper to taste. Sprinkle fresh basil [about ten] leaves to give it a fine, delicate flavour.

This soup is healthy as it does not require any thickening sauce to be added to it and is fat free.

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