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Roasted cauliflower with black garlic
http://www.independent.co.uk/life-style/food-and-drink/recipes/roasted-cauliflower-with-black-garlic-8925750.html
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You might have seen black garlic in specialist shops and wondered what on earth to do with it. The South West Garlic Farm, near where I live in Charmouth, produces it. The garlic bulbs there are very slowly dried at a low temperature for a month, then dried at an ambient temperature for another week. This process lightly caramelises the natural sugars in the garlic cloves and they turn a charcoal-like colour.

It can be used in soups, sauces, crushed into a mayonnaise or simply tossed into a vegetable dish like this.

1 head of cauliflower, cut into large florets and saving the outer green leaves and stems 
2-3tbsp rapeseed oil 
60g butter 
1 bulb of black garlic with the cloves separated 
2tbsp chopped parsley 
Salt and freshly ground black pepper

Preheat the oven to 220C/gas mark 7. Cook the cauliflower florets and outer leaves in boiling, salted water for about 4-5 minutes, so that it's still a little firm, and drain.

Heat the olive oil in a roasting tray in the oven, add the cauliflower and season. Roast, giving the occasional stir, for about 10-12 minutes, or until lightly browned and then, at the last minute, stir in the butter, black garlic and parsley.

Transfer to a serving dish, pouring over the oil and juices from the roasting tray.



           Mark Hix  @HixRestaurants

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  • Black Garlic
  • Online Shop
  • Health Benefits
  • Press
  • The Farm
  • Cooking with Mat Follas