- Hey, everyone!
It's Barry here.
Welcome to My Virgin Kitchen.
Today, we are making a delicious snack called
Cauliflower Toast.
I'm very excited to make this.
I've done some cauliflower recipes in the past.
I kind of think this might be inspired off the recent video
where we did the Carrot Bacon.
I just wonder where this is gonna go.
Are you guys gonna suddenly want to see Parsnip Bread?
That probably exists.
Marrow Marshmallows?
Or even Turnip Tortillas?
I don't know where this is gonna end but
this has intrigued me,
so I'm gonna put up on the screen right now
what the final thing looks like so you can hopefully
whet your appetite and go "ooo!"
Cauliflower recipes are actually pretty darn awesome.
If you've not seen the Cauliflower Steak recipe
I did a couple of years ago,
that is phenomenal and I do make it from time to time.
You can also make some sort of buffalo,
vegetarian versions of buffalo wings with cauliflower
and some of my veggie friends rave about them.
So, if you're already on the website where all the
ingredients and method are, head on over.
The link is down below as well.
You see, in the background there, those scales?
What, what, what?
That is 500 grammes of cauliflower.
Essentially cauliflower,
but I've just stripped all the leaves off.
First step we're gonna do is blend up our cauliflower.
Now, cauliflower does go absolutely everywhere,
so I'm going to break this up into little florets,
a little smaller just to help it a little bit,
but this is just basically a small cauliflower,
as I say, with the leaves taken off.
We're essentially making cauliflower rice, which,
if you haven't tried that, is actually really, really good.
It's so light as well.
It kind of has like a coconut vibe.
But, basically, with that in there, we need to whiz it up.
Let's do it.
Boom, look at that!
Like little granules of popcorn.
Do have a little look inside just to make sure
that there's no big bits missing,
but if you've got it blended up like that, you move on.
But, just before we do move on,
a massive shout-out to someone because this made me chuckle.
This comment by Tomas Barreto on my
Garlic Mushroom Spaghetti video just goes to show that
just the simplest spelling mistake can actually
make something incredibly funny.
Of course, I know what Tomas meant,
but I did nearly spit out my breakfast cereal
when I read that.
That recipe is stonkin' but cheers for the tip, Tomas.
I just won't use thongs.
So, folks, a medium sized frying pan and a medium flame.
Cauliflower is deceptively wet, so we're gonna dry it out.
I'm just gonna add it straight in here.
Oh, yeah.
So, it's important to keep it moving.
There's no oil in there but essentially
we're going to dry it out.
It's gonna cook it.
It's gonna make it nice and soft and tender.
It does remind me of snow, though.
So, we're not really looking to brown it.
Just keep it moving.
You can hear, hopefully, a little bit of sizzle in the pan.
That's just the moisture coming out.
I guess we don't want wet toast.
If you're feeling lazy,
you can also do this step in the microwave on like,
30 second blasts and then you just sort of
drain off any excess fluid,
but we're gonna use the pan later anyway,
so might as well do this.
So, it may not look much different now but that has been
a good five minutes and I can sort of feel it.
It is softer and that is what we're after.
So, we'll just take this off the heat for a moment.
So, all I'm gonna do is push
the cooked cauliflower bits gently,
as carefully as I can because if you get
cauliflower on your counter,
it just goes everywhere for some reason.
These are tiny little specks and
they'll just want to jump around and
have a party everywhere.
This would be the worst moment to sneeze right now.
Amazing.
So, I'm gonna leave that just to cool down and
I'm gonna clean out my pan.
All right, into this bowl we're gonna put an egg,
one medium egg, and in goes 70 grammes of grated parmesan.
So, I use the wooden spoon from earlier and
just mix this through, get the egg and the cheese
and the cauliflower all working together.
So, the cheese is gonna act as a little bit of a glue
but more add some nice flavour into the toast and
the egg, as you see, is gonna sort of grip it a little bit
and make it a bit more pliable,
kind of like cauliflower Play-Doh.
So, I'm gonna season mine a little bit.
Some pepper and a little shakey of paprika,
just about a quarter of a teaspoon.
I love paprika.
Mix and mix.
Really make sure we get it stirred through,
that paprika blended right through.
You don't want these little orange patches of flavour.
You want it all in there.
I can really smell the cheese now.
That's good.
It's better than the cauliflower smell.
Believe it or not, that is our cauliflower toast mixture.
Oh, right!
Okay, this is the pan from earlier.
We wiped the cauliflower off a bit.
It's slightly too small to be able to make
two pieces at once so we'll make one slice of toast
and then I'll just do the other bit off camera
and then we'll turn it into some sort of
cauliflower cheese toastie.
All right.
I'm just gonna get that slightly warm, medium to low flame.
Just a little smidgen of vegetable oil.
So, we'll get this warmed through and then what we'll do is
we'll take heaps of the cauliflower mixture.
You often have to pick it up like that initially but then
you can shape it with the spoon or a spatula.
All right, so down that goes.
I'm gonna just push it on and I need to shape it,
shape it into a toast shape.
Okay, I'm liking this.
I'll just use a spatula to press it down.
It scarily is holding together pretty darn well.
I'm gonna leave this cooking for about four to five
minutes on this side before feeling brave enough to
turn it over which is where I feel it can just fall apart.
Does that sound confident to you?
I'm really scared to flip it.
It feels like it's gonna fall apart.
Oh, no!
Look at that!
(chuckling)
Good job I've got enough to make more!
I think I made it too thick the first time.
So, in other words, I'm gonna start again.
This time I'm making it a lot smaller using the spatula
to press it and get it really, really thin.
I'm much happier with this one.
I forgot to lubricate it.
I was gonna use spray oil as well this time.
This one's going in dry.
There was a little bit of residual oil still in the pan.
I'm thinking that because there's less weight in it,
it should be easier, cook quicker and likely to flip.
If I don't move my face, I'm gonna burn it.
Or get a really cool suntan.
The only problem I'm thinking as well is that if this
one works out all right, because I'm using a smaller pan,
I've got to try to make another one
pretty much the same size.
Another thing that could have worked as well is like when
you make your own burger patties,
normally you mix it with a bit of egg and you can make it
and then put it in the fridge to firm up.
If we did that, made this and put it in the fridge,
that would work really easy.
So, that's my next option.
(laughing)
To cut a long story short, I'm gonna go for that.
I'm gonna actually put these in the fridge just for
five minutes to firm them up a little bit.
It also means I can make them to be relatively similar size.
It's in the fridge just firming up and I've been having
a little nibble on the scraps and they are actually really,
really tasty so I'm hoping that we can make this work.
If this one doesn't work,
we literally have no cauliflower left,
so I will still upload the video because I always have
but this could be one of the first fails ever.
It's good though, so I'm excited.
I could just call it Charred Cauliflower Rice, couldn't I?
All right, so let's give this a go.
Spray oil, so I can actually get the thing up.
Warm it a little bit and we'll get the chilled patties on.
It's holding.
I've got a little bit of hope.
Okay, this is good.
We're just going to cook it.
You've already seen that, so we'll jump to that.
I've got to say, the suspense is killing me.
I could have easily fried it in a cast iron pan
and then shoved it under the grill to do that top
but hey, we love a challenge.
I think it's time to flip it.
I'm gonna use another pan.
Lubricate that.
It needs to be really lubricated.
Whoa.
It didn't flip very well but I managed
to bring it together in the pan.
So, I've managed to salvage it, okay.
We'll stick with that but I'm gonna take this off the heat
so it cools down and firms up in the pan for the moment.
Obviously, we haven't made our cheese toastie yet.
I've just got to do this again, but we'll jump to that.
Come on, we can do this.
See, what I'm thinking is if we can pull this off,
we gonna put cheese in the middle which will actually,
hopefully, act as a glue and hold the whole thing together.
All right.
Conclusion?
It's very hard to flip.
(laughing)
All right, I've taken them both off the heat and flip-wise,
it's a lost cause but as it cools down like this one,
it is actually a teeny bit more manoeuvrable.
So, let's try and bring it together.
One slice of firmed up cauliflower toast.
So, that is actually holding a little bit.
I'm hoping by piling a lot of mozzarella cheese on it,
in literally every single groove,
when we melt it, it should give it a bit more stability.
(laughing)
This is so weird!
Okay, that's a bit crumbly.
I'm gonna wrap this.
Into our pan, just for that heat, to try and warm it through
Oh, wow!
(laughing)
Suddenly, that looks a lot more like toast.
Hm, now what?
I tell you what, there we go.
(laughing)
Weirdest thing!
Well, actually probably not,
but one of the weirdest things I've ever made.
Do you know what?
I kind of like that this video semi-failed because
it just shows that I always put my videos up and
cooking is all about confidence.
All of the videos I've done to date have been me
cooking for the first time to inspire you guys,
so we haven't done too badly, have we?
They're not that bad, really.
I just wonder if I can hold it.
(laughing)
I can!
I can hold it!
I don't know if I'm holding it together, but ...
I'm so scared.
Here we go.
Mm! Mm!
Did you see that cheese pull?
That was amazing!
Tastes nothing like toast, okay,
so let's just put that out of the way.
But, it is actually really, really good.
It's a lot like cauliflower rice so
you can add spices and herbs to it.
Anything you want!
Go crazy!
The cheese is definitely holding it together.
I think, on its own, you'd probably want to add another egg
and really firm up those patties.
Cast iron pan on the bottom,
then in the grill would work a charm.
Seems like a lot of effort, though.
But, there we go.
We did it!
So, if you choose to try this recipe,
don't forget to send me a picture at My Virgin Kitchen.
Cha-ching!
I'd love to see it on any social media platform of choice.
Subscribe for regular recipes and food fun.
Let me know what you want to see next and
I'll see you again next time.
Does that look like toast to you?
It's supposed to be toast, mate.
(laughing)
Not even the dog's interested!
Oh, bless you.