13 May 2019

Cauliflower Bang Bang

This is a recipe I found ages ago and put on my to do list, but it kept slipping down and down and it got to the point where I forgot about it. Then I bought a lot of cauliflower and wondered what to do with it, so I dug out this recipe and got going. The interesting bit is that I got to try out tapioca flour, I've never used that before.



The cauliflower
1 large head cauliflower
1.2 dl ground almonds
1.2 dl tapioca flour
2 tbsp coconut flour
½ tsp paprika
½ tsp salt
2.4 dl sparkling water
lettuce and salad onions for serving

The Bang Bang sauce
1 dl + 1 tsp white wine vinegar
0.6 dl water
2 cloves of garlic
0.6 dl clear honey
2 tsp pepper flakes
¼ cayenne pepper
1.8 dl mayonnaise
0.6 dl Sriracha chilli sauce


  1. Pre-heat the oven to 220 °C. Trim and wash the cauliflower, then divide into florets.
  2. In a large bowl, mix together the ground almonds, tapioca and coconut flours, paprika, salt and sparkling water to form a batter.
  3. Add the cauliflower pieces into the batter and stir around until all the pieces are well coated.
  4. Spread the cauliflower onto a baking tray in a single layer and bake for 25 minutes, making sure to flip after half the time.
  5. In a small saucepan, mix together all ingredients except the mayonnaise and sriracha, then place on medium heat and bring to a boil
  6. Leave to simmer for 5 - 10 minutes to thicken the sauce, then remove and leave to cool down.
  7. Once the sauce has cooled down, stir in the mayonnaise and sriracha.
  8. Shred the lettuce and the spring onion, but keep separate. Place the lettuce on a large plate. Drizzle the bang bang sauce over the cauliflower, then spread it on top of the lettuce. Sprinkle the spring onion over the cauliflower and serve.

To be honest, reading the recipe made it seem good, but the result didn't correspond to my expectations at all. Maybe the proportions of things were wrong somehow or the amount of cooking wasn't enough, I'm not sure, but the cauliflower wasn't crispy at all and the batter itself was almost lost in the baking, it was barely noticeable. I also got the impression that the sriracha sauce would be quite hot, but it wasn't and both Lundulph and I ended up adding a lot of extra to give this dish a kick. It was edible, but it's not something I'll do again. Just roasting cauliflower with some oil and Vegeta salt is so much nicer and easier to do.

6 May 2019

Asparagus Soup


When I made the fabulous Osterpinze, there were a lot of recipes for asparagus soup on the various Austrian websites I read. It seems very much like I experienced in Bavaria, there is almost an asparagus obsession in Spring. I read through several recipes, but I didn't like them much and instead settled on this English one as it seemed to have the highest asparagus content of them all and made my way to the local Pick Your Own, to get some fresh asparagus.


350 g trimmed and washed green asparagus
3 shallots
2 cloves of garlic
100 g baby spinach
700 ml vegetable stock - stock cube is fine
25 g butter
1 tsp vegetable oil
Salt and pepper


  1. Keep about 5 cm of the asparagus tips and cut up the rest of the stalks into chunks.
  2. Peel and finely slice the shallots, peel the garlic and wash the spinach if required.
  3. Make the stock.
  4. Heat up the butter and oil in a deep frying pan until it bubbles, then fry the asparagus tips for a few minutes to soften and give them colour and set them aside.
  5. In the same pan, add the asparagus stalks and shallots and press in the garlic, then fry for 5 - 10 minutes while stirring occasionally.
  6. Add the spinach and stir through to wilt it, then add the stock and bring to the boil.
  7. Remove from the heat and blitz with a stick blender. Season to taste and add more water if it's too thick.
  8. Serve the soup with a couple of asparagus tips on top.

This was a very nice soup, but really not enough for a meal in itself, a starter at best. I think it would also benefit from toasted pine kernels as a topping and possibly a drop or two of Tabasco sauce. The amount of asparagus can easily be increased and possibly a potato or two would provide more bulk. A nice fancy sourdough bread would probably be good too, like the original recipe recommends.