Allotments 4 All

A gift from next door I'm afraid!

3 1/2 lb trimmed.

What's for tea?  :)

Another pic with a ruler alongside, Tim. Or am I too late?  :D

Bog standard 12" bread board, Ken.

Curds awaaaaaaay!

hi tim,

I am in a simular position with some monsters.
http://i109.photobucket.com/albums/n61/cambourne7/P5120598.jpg

I parboiled the first and popped some in the freezer.

We have eaten some but i have just pulled another cauli which is bigger than the first!!

I want to make soup

1 Cauliflower
600ml (1 pint) Vegetable or Chicken Stock
300ml (½ pint) Milk
150ml (¼ pint) Cream
2 Leeks
1 small Onion
2-3 Garlic Cloves
25g (1oz) Butter
15g (½oz) Fresh Thyme or Tarragon
Bay Leaf
Nutmeg
Parsley
Ground White Pepper

Chop the leeks, onion and garlic.
Sauté in melted butter until the onions are transparent.
Cut up the cauliflower
Place the cauliflower, thyme or tarragon and bay leaf in a saucepan.
Simmer in the stock and milk until the cauliflower is soft.
Remove the bay leaf and liquidise or sieve to a smooth puree.
Stir in the cream.
Garnish with cauliflower florets and chopped parsley.

How much in weight is one cauli as i guess they mean a shop bought tiny one??

What else have you been doing with your cauli?

Cambourne7

I make a soup very similar to yours [shop caulies I'm afraid] & then melt in some blue Stilton. Very, very yummy.  :)

any idea how big the shop bought cauli was?

It was a big one - & I used about 3/4 of it in the soup - don't think it really matters too much as I have made it with smaller caulies in the past - just maybe slightly less stock.

I will have a bit of an experiment this afternoon :-)

Cambourne - some in Salads, some will be in Leek & Cauli Cheese & some in Aloo Gobi.