I'm with you on the mushy food and porridge (especially the smell of hot milk). My husband's aunts once prepared a dish called 'verde' - have you heard of it? Even though I felt obliged to try it so as not offend the aunts, I just couldn't. The rest of the meal was absolutely delicious and I made sure to gush with compliments.
Lucy, my mother made this a lot when I was growing up, and I did too as a younger adult. Now I have some GI problems and don’t tolerate cauliflower well. Too bad - I love it! Totally different ethnic background from you - Russian Jewish.
One difference: our cauliflower was in small florets, not mushed up.
Oh, I like the sound of this, Lucy! Cauliflower needs a little assistance in my household. 'and cheese' definitely works. But 'loads of garlic and some olive oil' is also a surefire spell.
Big cauliflowers, cut quite thickly down the middle, top to bottom. The sides don't work, but can be used for Cauliflower rice. If it's big enough, I can get four slices out of each one.
I'm with you on the mushy food and porridge (especially the smell of hot milk). My husband's aunts once prepared a dish called 'verde' - have you heard of it? Even though I felt obliged to try it so as not offend the aunts, I just couldn't. The rest of the meal was absolutely delicious and I made sure to gush with compliments.
Here's the recipe:
https://tradicional.dgadr.gov.pt/pt/cat/pratos-a-base-de-carne/109-verde
I love the title and description on that page. Green. Colour: brown. Hahaha
I have been lucky enough never to have been confronted with it. Bleurgh! a cabidela of suckling lamb.. 😩
So did you get the recipe?
Do you want it? It’ll be from what I understood from the two of them explaining it too me at the same time (like excited 10 year olds) :)
it sounds interesting for sure and a way to use up unexpected cauliflower
Here goes then:
Small cauliflower - boiled, drained, but keep the water - and roughly mash the cauliflower.
Equal amount (by volume) of stale bread - in crumbs (but not dust)
4 cloves of garlic finely chopped
Olive oil - a slug of.
White wine vinegar - a slug of.
Salt to taste
Start by frying the garlic in the oil in a large frying pan (you’ll need the space)
Add the cauliflower and the breadcrumbs and a ladleful of the cauli cooking water and a slug of vinegar.
Get folding everything together, and as you go on, it will start becoming a lump of hot mush!
You can get toasty bits by letting it cook longer between shapings.
Dollop it onto a dish and watch your family’s delighted faces :)))
(Good to eat with rich, fatty dishes, or heavily seasoned ones)
I forgot the vinegar!!! A slug of white wine vinegar near the end :)
Lucy, my mother made this a lot when I was growing up, and I did too as a younger adult. Now I have some GI problems and don’t tolerate cauliflower well. Too bad - I love it! Totally different ethnic background from you - Russian Jewish.
One difference: our cauliflower was in small florets, not mushed up.
How interesting, I’ll tell Portugal this, as a lot of the time “it’s Portuguese so NOBODY else eats it/does it” :)
That sounds good. Some parmesan crisped up in there would be nice too.
I was going to write that I'm a cheese fiend and would feel obliged to add cheese 😄
I hear you
Some parmesan crisped up anywhere is good in my book!
Oh, I like the sound of this, Lucy! Cauliflower needs a little assistance in my household. 'and cheese' definitely works. But 'loads of garlic and some olive oil' is also a surefire spell.
Let me know how you get on!
You had me at migas 😋😋😋😋😋😋😋😋😋😋although I'm a Ribatejo-migas kinda gal. But farty-flower migas? Hmmm. I must try.
P.S. I am truly evil. 👹I like farty-flower pizza bases but only when I am on a diet.
How did you get the pizza bases to work??
Big cauliflowers, cut quite thickly down the middle, top to bottom. The sides don't work, but can be used for Cauliflower rice. If it's big enough, I can get four slices out of each one.
I might try that :)