Posts Tagged With: cauliflower

Delicious Cauliflower Rice

I was skeptical at first as to how this would turn out, however I was pleasantly surprised and will definitely be making it more often.  Blitz a whole lot of cauliflower (half to 3/4 of a medium one) in a food processor and keep it in a container in the fridge to use throughout the week in other dishes such as tabouleh.
Here’s my step by step guide for the rest:

1) Scramble 3 eggs in a large hot pan with a little butter, set aside and cut into chunks
2) Fry 1 onion (diced) in some coconut oil for a few minutes, then add in 4 rashers of bacon (diced)  until the bacon is crispy and the onion soft
3) Add in around 6 mushrooms (sliced or quartered), and chopped or minced garlic*
4) Season with ground coriander, ground cumin and some chili flakes (as much as you like!)
5) Add in 1.5 cups thawed (or fresh) peas into the pan and 1 tin corn kernels (or fresh) and cook on med-high heat for a few minutes
6) Stir through the scrambled eggs, that have been set aside
7) Add in about 2 cups of the blitzed cauliflower and fry for only a few minutes (any more than 2 mins and the cauli will go mushy)
8) season with some salt, pepper, a few drops of both sesame oil and soy sauce
9) top with some toasted cashews, chopped coriander, chives or mint

*You could also add in cooked prawns, leftover roast chicken, beans, broccoli or diced carrots in step 3*

cauliflower rice bacon peas corn egg

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , , , , , , , | 3 Comments

Easy Chorizo Cauliflower Slice (paleo, GF)

You can have this slice warm with dinner, or even cold for breakfast.  Packed with protein and veges, it will keep you full for hours.

chorizo cauliflower paleo egg slice dinner

Cut 2 x medium chorizo lengthways, then slice into 1cm angle chunks
Pan fry on med/low until they get a bit of colour and some of the oil comes out, allow to cool slightly

In a bowl, mix the following:
~ 1/4 head of cauliflower, sliced and diced as finely as you can by hand
~ 1 med/large courgette, grated
~ handful of mint and flat leaf parsley, chopped
~ salt and pepper
~ pinch of sweet or smoked paprika
~ the pan fried chorizo and oil from the pan (extra flavour!)
~ 4-5 eggs (start with 4 and see if the consistency is alright)
~ 2 tbsp coconut flour

If the mixture is too dry, add the 5th egg, but if it feels too wet (like an omelette) then add another tbsp coconut flour.
Bake at 175 for 30 minutes (should feel solid when you take it out of the oven)
Serve warm or cold.

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Lamb with Lentils & Cauliflower

After slow roasting a lamb shoulder for Sunday lunch, there was plenty of leftover meat so I created this easy dish to use up the leftover meat – it’s kind of like a cross between a pilaf and a fattoush!

~ 3/4 cup dry french green lentils – boiled for 20 mins and drained
~ 2 cups cauliflower florets
~ 1/2 tsp cumin
~ 1/2 tsp ground coriander
~ 1 tsp flour
~ 1/2 red onion, sliced and then halved
~ 2 cups leftover lamb shoulder meat, chopped into chunky pieces
~ handful of green beans, cut into 5cm pieces
~ handful almonds, chopped
~ juice of 1 lemon
~ salt & pepper
~ olive oil
~ 2 tomatoes, diced
~ handful of feta, crumbled
~ fresh coriander leaf

Place the cooked lentils in a large bowl with juice of 1/2 lemon, olive oil, salt & pepper
Coat the cauliflower in cumin, coriander & flour and pan fry with a little olive oil, adding water in small amounts as it fries
Place in the bowl with the lentils
Saute the red onion in a pan until soft, then add the lamb meat and green beans
Add the almonds for the final minute or so, then add everything to the bowl with the lentils and cauliflower
Throw in the tomatoes, feta and fresh coriander as well as the juice of the other 1/2 of the lemon
Check seasoning and add salt & pepper if required

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Cauliflower and Broccoli Slice

I attempted Eat Drink Paleo’s fritters, however wasn’t sure how they would hold when cooked, so ended up with a “slice” version, and a few further additions to the recipe!

~ ½ medium head of cauliflower, finely diced
~ ½ head of broccoli, finely diced
~ 5 eggs
~ 2 tbsp plain flour (can be buckwheat flour, almond meal or coconut flour)
~ salt and pepper
~ 1 tsp ground coriander
~ ½ tsp ground chili
~ large pinch of ground tumeric (optional)
~ pinch ground cumin (optional)
~ ¾ cup grated cheese

Mix all the ingredients in a large bowl until well combined
Place on a baking tray and spread out evenly
Bake for 20 minutes at 180C
Allow to cool and cut into pieces

cauliflower broccoli slice healthy egg

Makes 10 slices, Serving Size per slice: (73 g)
Calories 86
Calories from Fat 46
Total Fat 5.1g (8% RDI)
Saturated Fat 2.5g (12% RDI)
Cholesterol 91mg (30% RDI)
Sodium 96mg (4% RDI)
Total Carbohydrates 4.5g (1% RDI)
Dietary Fiber 1.1g (4% RDI)
Sugars 1.1g
Protein 6.1g
Vitamin A 6%
Vitamin C 42%
Calcium 9%
Iron 5%

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Cauliflower Almond & Raisin Salad

Inspired by the MasterChef episode on June 26 (feat. Daniel Wilson from Huxtable) I decided to go about attempting to re-create the cauliflower almond salad made by one of the chefs.

~ 1/2 cauliflower, cut into florets
~  1 tsp ground coriander
~ 1/4 cup slivered almonds
~ handful of raisins or sultanas
~ 1 small bunch of fresh coriander leaf
~ salt and pepper
~ olive oil

Blanch the cauliflower in boiling water for about 1-2 minutes
Drain and place in a bowl with ground coriander, salt, pepper and a drizzle of olive oil
Heat a medium sized pan to high heat
Fry off the cauliflower for a few minutes, just to brown up the sides a little
Place back in the bowl to cool down
Toast the slivered almonds with the raisins/sultanas for a few minutes
Add to the cauliflower along with chopped fresh coriander

 

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Cauliflower Rice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

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Lamb Shanks with Cauliflower & Potato Mash

Shanks
Given the amount of rain we have had this week, it felt like Lamb Shank kind of weather!  This is a very simple recipe and the outcome is deliciously succulent and rich shanks.  The only thing you will need an abundance of is time!  It takes about 10-15 minutes to prep, but I like to leave the shanks simmering for about 3 hours.

Place the following in the bottom of a cast iron dutch oven:
~ 2 medium carrots, peeled and sliced
~ 1 large onion, roughly diced
~ 3 sticks of celery, diced
~ 2-3 cloves of garlic, crushed on a board
~ salt and pepper
~ a few sprigs of rosemary
~ any other herbs you like

Place 2 lamb shanks on top of the veges, and add:
~ 1 tin of diced tomatoes
~ vegetable stock (fill the empty tomato tin and this should be enough – add more during the cooking if it starts to look dry)

Cook at 160-170 C for about 3 hours, turning every hour or so.
I like to ensure that the veges are on top of the shanks, once the liquid has started to reduce, to protect the meat from drying out.

Mash
This mash is great if you are carb conscious, or if you just want something a bit different to the usual.

~ 1 cauliflower, core removed and cut into chunks
~ 2 medium potatoes, peeled and cut into quarters
~ butter (to taste, but about a tbsp)
~ salt and pepper
~ milk (just a dash)

Boil the potatoes in a pot on med-high heat
While these are boiling, place the cauliflower in a frying pan on a high heat with about 1/2 cup boiling water
Add the butter, salt and pepper to the cauliflower and continue to sautee until the is no liquid left in the pan
By this stage, the cauliflower should be cooked, but if not then add some more water until the cauliflower is soft enough to mash
Drain the potatoes when they are cooked through
Mash the potatoes, then add the milk and cauliflower and continue to mash until it reaches the desire consistency
Add more salt, pepper or butter to taste.

  

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Cauliflower Curry (Chicken or Fish)

Inspired by another food blog, Scandi Foodie, I made the Cauliflower Curry featured as part of a sugar free vegan diet.  I didnt have all the ingredients so my recipe is slightly modified.  I served this with pan fried fish and some lentils and cabbage.

Curry paste:
Blend the above ingredients together in a small blender (I love Magic Bullet):
~ 3 coriander root (bottom stalks of the coriander/cilantro herb – keep them in the freezer after using the leaves fresh)
~ 1 brown onion cut into chunks
~ 250 ml coconut milk
~ 4 tbsp raw almonds
~  2 tbsp sunflower seeds
~  2cm cube fresh ginger
~ 2cm cube fresh turmeric root, chopped
~ 1 tsp ground cumin
~ 1 tsp ground coriander
~ 1 red chilli (include the seeds too!)
~ pinch cayenne pepper

Set the paste aside and prepare your veges/meat:

~ 1 head of cauliflower, cut into small chunks
~ 1 small brown onion
~ olive oil
~ french green beans/broccoli
~ 250ml chicken stock
~ 300g chicken thigh meat or white fish (optional)

Heat the oil in a pan set to medium-high heat
Add the cauliflower and onion and fry for about 5 minutes
Add the paste, stir through then add the chicken stock slowly unti you have a consistency you like (I like mine to be thick)
Add the other green veges and chicken / fish
Cover and cook on a med-low heat for about 10-15 minutes – add more stock/water if it gets too dry.
If you need a thicker mixture, remove the lid for the last 5-10 mins
Squeeze the juice of 1/2 lime over the curry at the end before serving

You could have this with rice or on it’s own.

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Quinoa Cauliflower Salad

This is a cut down version of a Caroline Velik salad I made for Christmas Day which everybody loved.  It can be a little more time consuming than the other salads, but it’s worth it in the end!

Quinoa Cauliflower Salad

~ 1 cup dry quinoa – boiled in salted water for 10 minutes then drained and set aside
~ 1/2 cup brown rice – boiled in salted water for 20 mins, drained
~ 1/2 cup french green lentils – boiled in salted water for 20 mins, drained
~ 1/4 or 1/2 a cauliflower (depending on how much you like cauliflower!)
~ 1 tsp ground coriander
~ 1 tsp ground cumin
~  2 tbsp plain flour
~ olive oil
~ couple of handfuls of pistachios
~ handful of cranberries, soaked in the juice of 1 orange (while prepping the rest of the dish)
~ handful of chopped coriander leaves
~ handful of chopped parsley leaves
~ juice of 1/2 a lemon
~ salt and pepper to taste

Place the cooked quinoa, rice and lentils in a medium sized bowl and set aside.
Cut the cauliflower into small florets and place them in a bowl with the ground coriander, cumin and flour – toss to coat.  Fry in a little olive oil for about 5 minutes until tender but still a little crunchy. Add to the bowl with the quinoa.
Add the pistachios, cranberries and herbs to the bowl and mix thoroughly.
Squeeze the juice of 1/2 a lemon over the top and mix through.  Add olive oil and salt and pepper to taste.

Also served with the steak on the plate is Tomato Basil salad and Watercress Pomegranate salad

Categories: Dinner, Healthy, Recipes, Salads, Vegetarian | Tags: , , , , , , , , , | 8 Comments

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