Giving Cauliflower air time

Cauliflower crush

I used to walk past cauliflower in the produce section, and recently I have given this extremely versatile vegetable some air time, and it is really floating my boat.

Favorite recipe 1
1 head Cauliflower
2 Garlic cloves
1 large bunch Kale
1 Onion, small
6 cups Vegetable or chicken stock
1 Salt and black pepper
6 tbsp Olive oil
4 tbsp Pine nuts, toasted

One of those nights you just don’t have time to cook fancy, but you want it to taste fancy!!

Place all the recipes in the pot, bring to boil, and allow to simmer for 30mins, then add vita mix, serve in a beautiful deep bowl, while sprinkling roasted pine nuts on top of it.

Favourite Recipe 2

Oven baked Cauliflower
1 head Cauliflower
2 Garlic cloves
1 large bunch Kale
1 Onion, small
Canned Goods
6 cups Vegetable or chicken stock

1 Salt and black pepper

6 tbsp Olive oil

1/2 teaspoon of dried chilli’s

4 tbsp Pine nuts, toasted

In a baked pot, place the trimmed edge cauliflower. In a separate contain place all the other ingredient, using a fork store them together.

Pour over the cauliflower, and rub with your fingers into the vegetable. Baked in the oven on 400 F, for 35 mins.

After 35min, remove the lid, and broil/grill for a further 5 mins till the top is brown and golden.

Remove from pot, and serve with chopped Parsley

Favorite recipe 3

Cauliflower Falafel burgers
⅓ cup uncooked quinoa (or 1 cup cooked)
½ large head of cauliflower, broken into florets (to yield ¾ pound florets)
1 can (15 ounces) chickpeas, rinsed and drained (or 1½ cups cooked chickpeas)
½ cup chopped green onion (white and green parts)
½ cup lightly packed fresh cilantro leaves, chopped
½ cup lightly packed fresh flat-leaf parsley leaves, chopped
2 large cloves garlic, pressed or minced
1 tablespoon olive oil
1½ teaspoons ground cumin
1 teaspoon salt
¼ teaspoon cinnamon
Pinch red pepper flakes
Freshly ground black pepper, to taste
1¼ cups old-fashioned oats (use certified gluten-free oats for gluten-free burgers)
Suggested accompaniments: toasted hamburger buns or English muffins, hummus, tomato, pickles and lettuce
INSTRUCTIONS
To cook the quinoa: Rinse the quinoa in a fine mesh colander, then combine with ⅔ cup water in a small saucepan. Bring the mixture to boil, then cover and reduce heat to maintain a gentle simmer. Simmer for 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Then drain off any excess water and set aside to cool.
To prepare the cauliflower: Transfer the cauliflower florets to the bowl of your food processor. Pulse until they resemble a couscous-like texture, about 15 pulses. Pour the mixture into a large mixing bowl or the bowl of your stand mixer. Keep the food processor bowl handy because you’ll use it again soon.
To the mixing bowl, add your cooked quinoa, chickpeas, green onion, cilantro, parsley, garlic, olive oil, cumin, salt, cinnamon and red pepper flakes. Stir to combine. Use a potato masher or the paddle attachment of your mixer to mix really well. You need to mash up those chickpeas so the burgers hold together.
Grind the oats: Use a food processor or blender to grind the oats until the flakes are broken up, but not as fine as flour.
Mix in the oats: Sprinkle the ground oats over the mixture and mix well with a big spoon until the mixture holds together when you shape a portion into a patty. If the mixture is still too dry to shape into patties, mash it until it does. If you have time, cover and refrigerate the mixture for best results (the patties will hold together better during cooking if they are chilled first).
Shape the burgers: Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3½ inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with seven.
Pan fry the burgers: Heat 1½ tablespoons oil in a large cast iron or non-stick skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cover and cook until the patties are golden brown on the underside, about 3 to 4 minutes, then flip, add a splash more oil, cover again and repeat with the other side. Add at least 1 tablespoon oil to the skillet for each pan of burgers you fry.
Transfer cooked burgers to a plate to cool. Serve as burgers or on salad.

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