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.
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 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 !!
This is so quick, so easy, and so colourful.
Cut up some veg (of your choosing) I used peppers, red onion, courgette, garlic and celery – tossed in olive oil, sprinkling of salt and wang in a hot oven for 30 minutes.
Looks and tastes amazing and can be served with literally anything !!
There are so many different recipes for this. The basic premise is to firstly prepare it, so here goes.
Take your cauliflower and remove all the green leaves and as much of the stem/core that you can.
Then segment the cauliflower, again removing as much stall as you can.
Now place in a blender and press “pulse” several times.
Now press “pulse” a few times until the cauliflower resembles rice – not couscous. Don’t over pulse/blend it.
Voila!! Basic cauliflower uncooked rice !!
Tzatziki – this easy dip is so quick and delicious and transports me back to Greece – love it !
250g Tub of full fat Greek yogurt
Glug of olive oil
1 cucumber (peeled and grated)
Large handful of mint leaves
2 spring onions finely chopped
Clove of garlic
Peel the cucumber and grate into a cloth, squeeze out all the liquid from the cucumber – this is important – no one wants a soggy tzatziki !!
I crush the garlic with the sea salt to make a soft paste then add this to the yogurt together with EVERYTHING else, mix and serve !!
It is that easy, and way quicker and tastier than trudging to the supermarket to make it.