A recipe for cauliflower cooked with thymes, a common herb used in ancient Greece, could become a staple in the Irish diet.
A gluten-free diet is a must in the new year, as many people start to seek out gluten-less foods.
It’s an area of growing interest for many as the European Commission recently launched a survey to examine how many people are gluten-intolerant and the Irish Government is considering making a similar survey available for the country.
The food is not only gluten-containing but also has a strong flavour and is quite nutritious.
“It’s actually quite a good option for gluten-sensitive people,” said Anne O’Donnell, the chief executive of the Gluten-Free Ireland Foundation, a trade group.
“Cauliflower rice is a wonderful option to try, it’s very versatile and can be made into a gluten- or grain-free dish.”
Ms O’Connell said the flavour of the rice was different to that of regular cauliflower.
“We don’t really have to go any further than the flavour profile, it could be made in any number of ways,” she said.
“There’s lots of different ways to cook it.
You could just use flour instead of rice and you could cook it with a pasta sauce or something like that.”
What we do have is a bit of a unique flavour and a unique texture.
“Cauliflowers in Ireland are grown on a specialised soil at a farm in Louth.
The wheat is removed from the plant and dried in a pit at the bottom of a water well.
The grain is mixed with water and then dried.
The mixture is then placed in a metal jar, where it is kept at about 70C (158F).
After the water is pumped out, the wheat is turned into a meal by heating it and turning it into a batter.
The batter is then ground and added to the rice, which is then baked until the rice is well browned.
The cauliflower, which has a mild taste, is then roasted until the flavour is enhanced and cooked through.
There are many variations of cauliflower cooking, and there are several different types of flour.
The best way to cook cauliflower is to cook in a pan, in a saucepan with a lid.
The cauliflower will cook evenly in the saucepan, with a slightly cooked crust.
Cauliferous rice, or cauliflower with thymias, is traditionally eaten in Ireland, but the new recipe could make it an appealing dish for gluten free and grain-intolerance people.
The Irish Potato Association said the new cauliflower recipe would appeal to those who are looking for a simple dish to use in the winter.”
People need to have a little bit of variety and not be restricted to a certain kind of food,” said Cathal Murphy, the organisation’s director of marketing.”
They’re going to find this very satisfying.
“She said the Irish Potato Federation was in discussions with the company about the cauliflower and that the company was keen to help the association with marketing the recipe.”
If you’ve got something that you think is suitable for the season, let us know, we can help you with that,” she added.
For more information on gluten-specific recipes, see our Gluten Resource page.