Cauliflower Crumb

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A different way to eat cauliflower.  Either on its own or used as a crumb.  I quite like it as it is. 

This crumb couldn’t be simpler!  Something to snack on and it’s actually good for you!!!

INGREDIENTS

1 small raw cauliflower grated finely
A little broccoli is desired
Fresh lemon juice to taste
Salt to taste

Extras to spice the mix up a bit

Smoked paprika
Garam masala
Roasted pumpkin & sunflower seeds

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METHOD

Combine all ingredients. If using the plain lemon version this can definitely be used as a crumb to coat ingredients instead of breadcrumbs

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Sneaky Mums & Their Recipes!

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So it’s official! I am like my mum and we are exactly the same!! Both of us were very cheeky and sneaky today in getting our children to eat goodness as they are unwell. One big child, being me and my little ‘un. My mum made me an extremely spiced ginger tomato soup to help my cold and I made chapati flat bread with broccoli and cauliflower to get vegetables into my youngest!

It worked, the soup was so refreshing and allowed me to breathe again properly after days of being blocked up. Whilst my little one munched away on the green chapati not knowing that he was eating lots and lots of vegetable goodness! Worked out for both parties!….

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INGREDIENTS

1 small broccoli in florets
1 small cauliflower in florets
1 clove garlic minced
½ tsp grated ginger
1 tbsp soft cream cheese
2-3 tbsp sunflower oil
200g chapati flour
1 level tsp salt
1 level tsp garam masala
1 heaped tsp cumin & coriander powder
Flour for rolling
Butter for spreading

METHOD

Boil the cauliflower and broccoli until tender.  In a food processor put the boiled florets with everything except for the flour

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Whizz into a thick paste, will look a bit like a pesto, gradually add the flour to form a soft dough

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Heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough, roll into a ball, dust in some flour and gently roll out into a flat round approximately 6 to 7 cm

Place into the frying pan, wait for a minute or so until it bobbles, turn over and cook until both sides have a few brown spots. Make sure the flatbread is cooked all the way round

Serve with a little melted butter

I’m taking some over to Angie’s Fiesta Friday Party!

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Cheese, Cauliflower & Broccoli Patties

Give these a go…When you want to snack on something! Great for a picnic too!
Enjoy friends, much love D x

Shivaay Delights

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So I went food shopping yesterday and I saw a packet of freshly prepared broccoli and cauliflower florets! So vibrant in colour that it set my mind off to what I was to make with it when I got home. So the packet found its way into my trolley and soon after into my kitchen.

The idea that I had, was to make these cauliflower, broccoli and cheese patties. So once I put all the shopping away I started on the task at hand. These crispy and tasty patties were created. Easy, fun and simple…give them a go and let me know what you think. Have a tremendous Thursday! Much love D x

INGREDIENTS

Cauliflower florets half
Broccoli florets half
1 onion
2 to 3 cups self raising flour
1tbsp oil
1 tsp salt
1/3 tsp garlic granules
1/3 tsp chilli powder
2 tsp coriander and cumin powder
Handful of…

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Cheese, Cauliflower & Broccoli Patties

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So I went food shopping yesterday and I saw a packet of freshly prepared broccoli and cauliflower florets! So vibrant in colour that it set my mind off to what I was to make with it when I got home. So the packet found its way into my trolley and soon after into my kitchen.

The idea that I had, was to make these cauliflower, broccoli and cheese patties. So once I put all the shopping away I started on the task at hand. These crispy and tasty patties were created. Easy, fun and simple…give them a go and let me know what you think. Have a tremendous Thursday! Much love D x

INGREDIENTS

Cauliflower florets half
Broccoli florets half
1 onion
2 to 3 cups self raising flour
1tbsp oil
1 tsp salt
1/3 tsp garlic granules
1/3 tsp chilli powder
2 tsp coriander and cumin powder
Handful of mature cheese
Fine semolina for coating
Sunflower oil for shallow frying

METHOD

● Boil the cauliflower, broccoli and onion. Once soft after about 5-8 minutes, drain and then blitz all three in a food processor

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● Season with the salt and spices. Add the one tablespoon of oil and blitz to combine, stir in the cheese

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● Gradually add the flour until you get a soft thick runny batter

Heat up 1cm depth of sunflower oil in a non stick frying pan on a medium heat

● Take one tablespoon of cauliflower batter. Roll in some semolina and flatten to form a pattie

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● Gently place in the frying pan and shallow fry for a few minutes each side until both sides are golden brown

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● Serve with barbecue sauce or a chutney of your choice

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Keep The Cauliflower Stalk!

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I love sour foods! Be it sweets, fruits or pickles. Most importantly this love was exaggerated in pregnancy.  Both times I craved more and more sour delicacies.  From your standard pickled onion craving to fizzy strawberry liquorice laces!  I can just imagine the sharp tang on my tongue as I write!

Salty and sour, these two types indicate a boy according to an old wives tale.  This very much was true for me.  Ummm salt and vinegar crisps the perfect combination to satisfy me. It also helped stop my nausea!

One thing I really took to and couldn’t get enough of was my Dad’s special cauliflower pickled raw salad.  I’m not kidding this is the best stuff ever and in pregnancy tasted even more awesome!

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So from the picture above you can see the main cauliflower florets not used in this pickle but the stalk.  My Dad uses the rest of the vegetable for a cauliflower masala curry and then saves the stalk to make this picquant raw pickle!

So keep the stalk and follow these simple steps to create your own pickle to munch on and savour.

INGREDIENTS

Cauliflower stalk diced
Squeeze of fresh lemon juice
Salt to taste
Dried Oregano

METHOD

• Place all the ingredients in a bowl and massage the cauliflower in the lemon dressing

• Leave to stand for 30 minutes at least so that the flavours are absorbed into the cauliflower

And enjoy! Have a peaceful Sunday, much love D x

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Roasted cauliflower with harissa

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Good morning everyone! Yes it’s a very early one for me again. I woke up at 5am and could only think of writing up this post. This cauliflower side dish was surprisingly different and can be altered to taste depending upon the heat and spice you require. I’ve only started working with Harissa paste very recently but have fallen in love with it. Such a delicate blend of spices when only a little amount is used or such a flavour explosion if you add more.

If you have a toddler and your introducing him or her to new foods this is definitely one to try, my little one loved it mashed with some of his cute baby pasta shells. It is important that you start training their palette from now, give them different varieties if they allow. It may not work in the first go but do try again. They’ll definitely let you know if they want more!

Have a lovely weekend all! See you tomorrow x

INGREDIENTS

1 medium cauliflower in florets
5 medium tomatoes skinned
1 green chilli
3 cloves of garlic
Handful of fresh coriander
1 1/2 tsp harissa paste or to taste
1/4 tsp paprika
1 tsp salt or to taste
Pinch of pepper
1/2 tsp ground cumin & coriander powder

METHOD

• Blend all ingredients apart from the cauliflower

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• Arrange cauliflower florets in a baking tray and pour over the blended sauce, massage the sauce into the florets and cover. Let it marinate for 45-50 minutes

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• Preheat oven to 200°c/400°f/gas mark 6 Roast in the oven covered with foil for 50-60 minutes until the cauliflower is tender, roasted and has absorbed most of the marinade

• Serve as a side dish to any Moroccan main dish

* top tip ~ To skin the tomatoes easily place them in some boiling water for about 10 minutes. This will allow the tomato skins to peel off easily

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