I am always a bit stumped by cauliflower. Apart from cheese sauce what do you do with them? Mike Gantzer, one of our long term helpers, made this recipe last night. it was so unexpectedly delicious that it was gone before any photos could be taken.
Blend to a paste in mixer:
3 medium garlic cloves
1/2 chili (to taste)
Sorry no photo – we already ate them. Maybe next time!
Starter for 4 people
Slice aubergines 5mm thick longways,
Rub with oil, salt and pepper and put into a hot dry griddle pan until they start to blacken.
Take them off and let them cool.
Meanwhile take 200g of goats cheese, break into small pieces in a bowl add some nice chopped ham with a good flavour (optional), a drizzle of olive oil and some pepper. When the aubergine is cool, take the cheese mixture and roll into a rough ball the size of a walnut and roll it up in the aubergine slice. Put your aubergine rolls into an oven proof dish.
For the sauce
Put a tbs of olive oil in a pan.
3 cloves of garlic
a pinch of salt
a pinch of sugar
add the offcuts of aubergine
add 2tbs of red wine and a enough water to stop it drying out.
Fry it all together for about 20 minutes on a low heat.
Spread on top of the aubergine rolls add a little parmesan and put in the oven for 15 minutes on gaz mark 6.