This could be used in a variety of ways, as a substitute for mash potato or simply as a side dish for a curry, as a substitute for dal – delicious however you eat it.
You will need:
One onion- diced
Two spring onion tips or chives
One teaspoon of turmeric
One teaspoon of dried ginger or fresh ginger
One teaspoon of garam masala
Two cloves of garlic – crushed
1/2 teaspoon of fresh chilli
Firstly, take your cauliflower and remove as much stalk as you can – keeping it whole. Steam until soft.
In another pan gently fry the onions with some olive oil. Fry until soft and translucent, then add the garlic, ginger and chili and cook for a further few minutes. Now add the turmeric and garam masala and cook for a few minutes.
Meanwhile, take the cooked cauliflower and add to a blender and pulse for a few minutes. Now add the onion and spice mix and pulse until smooth but not too mush as to make it too soft, it needs to hold its shape.
Now dish up and add some spring onions to the top and serve!
We had it with Indian sausages cooked with turmeric, onions, peppers and ginger served with spinach and broccoli.
Who doesn’t love chilli and it’s great on these cold winter wet evenings.
You will need (serves 4)
500g beef mince
One large onion – diced
One celery stick – diced
One large carrot – diced
One green pepper – diced
Clove of garlic – crushed
X2 tins of tomatoes
Beef stock cube/pot
Paprika – one teaspoon
Chilli powder – one teaspoon
Salt & Pepper
Firstly, put a glug of olive oil into a large pan and add the onion, carrot, pepper and celery. Fry these until soft and starting to caramelise slightly.
Now add the garlic and cook for a few minutes. Now add the meat and cook until browned.
Add the spices/herbs teaspoon of each (if you like your chilli hot, add two teaspoons) and season, cook out for a couple of minutes.
Take your tomatoes and add them to the mix. Now fill the empty tins with water and add the water. Finally, add in the stock cube bring to a gentle simmer and place the lid on the pot. Now leave to cook on a low heat for a couple of hours; the chilli will reduce slightly and thicken.
You will need to check on the chilli to ensure it doesn’t become too dry. If it looks a little dry, add some more water. I cook the chilli for approx 2 hours, but have cooked it longer and slower- so whatever works for you.
Served with cauliflower rice and guacamole (both recipes are on here).
Love homemade and so flipping easy
For a family of 4 I use …
X3 avocados (ripe)
One large (ish) tomato diced very small
One lemon or lime
Garlic clove – crushed
Pinch of salt
Get a large bowl and mash the avocados, add tomato and juice of lemon (or lime). Smash the garlic and add salt to it, mixing the salt and garlic to a paste. Add to the avocados then add a splash of olive oil (and chopped coriander if you have any). Mix it all up and serve – how easy ???
This is delicious and works really well to produce a thick sauce, without using the flour. Works great as a main meal or accompaniment to anything.
I have also added crispy bacon into this on occasion to make a slight variation to the dish (simply crumble the bacon into the cheese sauce before you pour it over the cauliflower).
Butter 2 tbls
One tub of Cream cheese (250g)
Approx 200g (more if you want to) of Cheddar cheese grated.
250/300 ml Double cream
Pinch of paprika
Firstly I steam the cauliflower until it is almost cooked, left a little al dente. Then I leave to cool. Once cooked place in a bowl deep enough for the sauce.
Meanwhile take two tablespoons of butter and the cream and put into a saucepan, heat slowly. Once warm, add the cream cheese and slowly bring to the boil, then reduce heat to low (or remove from heat) and add the grated cheese stirring until the sauce is smooth and silky.
I like my sauce to be fairly thick for cauliflower cheese, so I then turned the heat up again and cooked everything for a further 5/10 minutes; if you like a thin sauce then simply use straightaway and don’t put it back on the heat.
Pour over the cauliflower (I then add a further handful of grated cheese) Sprinkle over the pinch of paprika and place in a hot oven for 30 minutes – until golden brown on the top. Remove and serve !
I found the sauce freezes really well, so if it produces more than you need, simply put in the freezer for another meal ! I used it all 🙂
This again is so easy to do and perfect for a Monday after Sunday’s roast chicken.
All you need is your chicken carcass from the roast dinner, together with any skin and leftover scraps of meat. Place it in a pan large enough to cover with water. I then add one or two carrots snapped in half, one or two sticks of celery snapped in half, onion cut in half, bay leaf, teaspoon of peppercorns, pinch of salt (and any leftover herbs if you have them kicking about), then cover and bring to the boil.
Once it is boiling, turn it down and let it simmer slowly for a couple of hours – it will then reduce slightly and become a gorgeous rich colour.
Take off the heat, leave to cool. Once cooled, strain all the bones and vegetables and you will be left with a gorgeous stock. See, easy and no waste, everything used.
Serves 4 to 6 depending on how hungry you are !!
500g pork mince
500g beef mince
2 cloves of garlic (one for sauce and one for meatballs)
Handful of fresh parsley
Half a red chili
Stick of celery
One red onion
Salt and pepper
Tin of tomatoes
First finely dice the onion, chili, celery and garlic (one clove) and soften in a frying pan with a little butter. Once softened add this mixture to a mixing bowl together with the meat, eggs, chopped parsley and 50g of grated parmesan.
Now mix together with your hands, once mixed thoroughly, place in the fridge for 20-30 minutes. Remove from fridge and make into either small or large balls, whichever you prefer; this is easier if your hands are already wet. Place a little olive oil on a baking tray and place the balls on to the tray.
Place the meatballs in the oven at 200 degrees and leave for 20 to 30 minutes depending on size of balls; they should look a lovely golden brown when cooked.
Now to make the tomatoes sauce to serve them with 🙂
Add tomatoes to a pan together with a cup of water, salt and pepper, chopped clove of garlic and splash of olive oil and leave to bubble away on a moderate heat for approx 20 minutes. When the sauce thickens remove from the heat and add some fresh basil.
If you have a hand blender, I would now blitz the sauce to make it smooth, but if you don’t have one, don’t worry it will just be a more rustic sauce.
Serve the meatballs with some sauce, more torn fresh basil leaves, grated parmesan and some steamed broccoli or over some courgette spaghetti – Buon Appetito!
This is perfect to go with anything and so, so easy. We had it as a side to Chinese Pork Belly.
One whole cauliflower – turned into cauliflower rice (see previous “cauliflower rice” recipe for details).
One carrot finely chopped
3 to 4 spring onions finely sliced
Clove of garlic – finely chopped
One beaten egg
2 Tablespoons of coconut oil or olive oil
Handful of nuts – whatever are your favourites.
Splash of reduced sugar/gluten free soy sauce
Heat oil in a pan and add carrots and cauliflower and fry until the vegetables start to soften; takes approx 5 minutes. Then add the garlic and the white part of the spring onions, cook for a further minute and then add the beaten egg, stirring continuously so everything is combined. Once the egg is cooked add the green part of the onion, nuts and the soy sauce, stir it all together and serve immediately – delicious !!