CAULIFLOWER DISHES

CAULIFLOWERS: A CALL FOR CAULIFLOWERS 

 The cauliflower is like an emblem of winter to many of us. This beautiful produce lasts in its truly fresh form for a much longer period of time than many other vegetables and is very versatile too. So let's maximize on that to celebrate our love for the winters of days past! It keeps your bones healthy, reduces high blood pressure , strengthens our immunity and also helps to reduce the risk of cancer

Whole roasted Cauliflower

Ingredients:

• A medium sized cauliflower
•  ¼ cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
•  2 tbsp dijon mustard
• 1 tbsp dried oregano
•                                                             
  1 tsp dried chives
•  1 tsp garlic powder 
• 1 tsp onion powder 
• 1 tsp salt 
• 1/2 tsp ground black pepper 
• 1/2 tsp chilli pepper flakes

Method:

1. Preheat the oven; trim the outer leaves off the cauliflower and cut the stem flush with the rest of the head so it can stand straight upright. Then place the cauliflower in an ovenproof casserole bowl; trim the base of the cauliflower if necessary.
2.  Combine the rest of the ingredients in a cup and mix well with a fork until well combined.
3.  Pour the mixture onto the cauliflower and rub it in well with your fingertips until the cauliflower is completely coated.
4.  Cover the bowl with aluminium foil and pop it in the oven for about 35 minutes, or until the cauliflower is tender.
5. Remove the foil, set the oven to broil and place the cauliflower in the broiler for 5 minutes or until it becomes a beautiful golden brown.
6. Carefully transfer the cooked cauliflower to a plate, garnish with a handful of freshly chopped parsley and a dribble of extra-virgin olive oil if desired. Serve immediately.

 LAZY WOMAN'S CAULIFLOWER SOUP 

Ingredients:  

• 1 tbsp butter 
• 1 tbsp unbleached flour 
• 1 medium head cauliflower ( chopped)
• 1/2 cup chopped onions 
• 4 cups salt free chicken broth/ vegetable broth 
• salt 
• Crushed pepper 

Method:

1. In a medium saucepan, make a roux by melting the butter on low heat.
2.  Add the flour and stir about 2 minutes.
3.  Add the chicken broth, onions and cauliflower and set heat to medium.
4.  Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.)
5.  Puree with an immersion blender until smooth. Season with salt and pepper and enjoy on your lazy nights. 

 CAULIFLOWER AND CHICKPEA SALAD

Ingredients:

• 1 whole cauliflower 
• 1½ cup chickpeas( soaked and boiled )
• 2 tomatoes 
• 1 onion 
• 1 cup Greek youghurt 
•  1 can coconut cream
• Handful of coriander leaves 
• 1 tsp roasted cumin 
• 1 tbsp roasted chili flakes 1 tbsp extra virgin oil 

 

Method: 

1.  Preheat oven to max. Mix together all the marinade ingredients plus 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground pepper. Drizzle the oil over the base of a medium roasting tin. Use your hands to coat the cauliflower entirely in the marinade, then sit it in the oiled tin. Spoon any leftover marinade on top. Roast for 30 minutes until the topping is set.
2.  Splash 100ml water into the tin, then cover loosely with foil. Return to the oven and let the cauliflower steam for 30 minutes.
3.  Meanwhile, toss the chickpeas, onion, spices and some seasoning together. Uncover the cauliflower, scatter the chickpea mixture around it, the water should mostly evaporate, if not, drain or towel-dry. Then, roast for 20 minutes further until the onion is tender and the chickpeas are crisping. The cauliflower should be golden and tender by now – when you insert a skewer through the middle, it should meet little resistance.
4.  tir the yoghurt and coconut cream together to make a loose dressing, then season. Fold the tomatoes, coriander and lemon juice through the chickpeas, then serve with the dressing and a drizzle of extra virgin olive oil, if you like.

Photo: Collected from google