An Earful

One of the most interesting and disturbing discoveries I made when I first moved to the UK was the cauliflower ear.  Now, most of you living beyond these shores might think I stumbled upon a petite variety of the dimpled British vegetable, but no.  The ear in question is a real one, one that can sometimes be spotted on rugby players, particularly those who find themselves smashing skulls in what is affectionately called “the scrum.”

I first heard about this peculiar condition from my former flatmate Liz, a rugby fan and Top Gear devotee.  Apparently, the girl is every man’s dream.  Liz tried to explain rugby to me at least half a dozen times and even took me to an event in Twickenham so that I could experience the “magic” firsthand.  But alas, the only thing that stuck was the cauliflower ear bit, especially when I caught a glimpse of an actual specimen on the tube.  The memory haunts me still.

Cauliflower Dahl
Serves 4

3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
Thumb-sized piece root ginger, grated
2 teaspoons mild korma powder
75 g chana dahl
400 ml vegetable stock (I use Marigold vegan bouillon powder)
1 50g sachet creamed coconut
2 tablespoons vegetarian curry paste
1 organic cauliflower cut into small florets
Bag salad spinach, washed
2 tablespoons chopped coriander
Juice of half a lemon

Heat one tablespoon of the oil in a large pot over medium heat.  Add the onion, garlic, ginger and korma powder and fry for about five minutes. Add the lentils and pour in the stock. Bring to the boil. Cover and simmer for 25 minutes (lentils should be tender).

Meanwhile, place the coconut cream sachet in a cup of very hot water to soften.  Heat the remaining oil in a large frying pan or wok. Add the curry paste and fry gently for 3 minutes. Add the cauliflower and stir-fry another 3 minutes. Remove from the heat. Add the coconut cream to the lentils and stir well to blend, then stir in the cauliflower and return to the boil. Cover and simmer for 10 minutes. Stir in the spinach, coriander and lemon juice. Heat through for 3 minutes and serve over brown basmati.

Comments

[Caitlin]

I'm not sure I've ever seen a cauliflower ear - and I've always associated it with brawls and bar fights though I'm sure rugby could do it!

I think "scrum" is the technical term, rather than an affectionate nickname.

It's a delicious vegetable though, whichever way you cut it. I love it in curry, or it's nice baked too.

[Philippa]

Ah, cauliflower ears...love that expression! It makes me think of Moe the bartender and his "extensive cauliflowering"!!!

Such a good vegetable - I love it raw dipped into hummous, or baked with wholemeal penne pasta in a grainy mustard cheesy bechamel...vegan of course!

As always, I will try this. Your recipes have not let me down yet!

Hope you're well :)

x

[youngandfoodish]

I discovered cauliflower ear at a dinner honouring Olympic wrestlers at the New York Athletic Club. Every other wrestler seemed to have one, I should say, two. The ones who didn't apparently wore protective headgear when they wrestled competitively and were regarded as woosies by those who saw cauliflower ears as badges of valour.

I've taken to boiling my cauliflower in that same pot as the pasta I later toss with it. The rest: olive oil, sliced garlic, red pepper flakes, anchovies.

[Jess]

Thank you all for such enthusiastic responses! Apparently the cauliflower has fallen out of favor in Britain. Shame that headgear has, as well. Foodish, I actually typed the word "woosie" for this post and then deleted it, having gone off on a tangent about American football players and their massive helmets. I love throwing stuff in the pasta pot. Will toss in your idea next time!

[Cubanito]

Well Somehow (dont ask me how) I confused the can of Coconut milk with the can of refried beans ..... enough said!! however it was delicious! This weekend I will attempt to make it the right way!

Thanks you always make cooking such an adventure ;)

[Jess]

That's hilarious! I'm sure it made it very creamy.

[green ink]

Made it tonight - delicious!!! x

[Jess]

Awesome! This is one of my staples.

[green ink]

I bought another cauliflower to make it again this week :)

[Cubanito]

im making it again as we speak! very exciting ;)

[Jess]

Love the enthusiasm, you two! Green Ink and Cubanito. Love that, too.