Approx 750g Prawns / Clams / Mussels / Calamari (or whatever you love)
Head of broccoli
Clove of garlic- crushed
Pkt of asparagus tips
Celery stick x2
Bunch of fresh mint
Bunch of fresh parsley
Turn the broccoli and cauliflower into rice by cutting away the stalk and blitzing in a food processor for a couple of minutes. Add to a large frying pan with a splash of water and juice of one lemon, cover and cook for approx 5 minutes.
Prepare your prawns if using shell on prawns, or use already prepared uncooked prawns. Place these in a marinade of olive oil, sprig of chopped fresh rosemary, salt and saffron. Leave for at least 10 minutes.
Meanwhile, finely dice the aubergine, celery, onion and add to another pan with a splash of olive oil, a tsp of paprika and the crushed garlic. Cook for 10 minutes or until the vegetables are soft.
Now add the vegetable mix to the broccoli and cauliflower rice and stir to combine everything. Add the chopped mint and parsley. Bunch of each.
Now take your mix of shellfish (whatever you like) and place in a pan with the asparagus and cook for approx 10 minutes with a little butter and splash of water.
Once cooked, transfer the broccoli and cauliflower mix to a bowl and top with the shellfish and asparagus.
Finally, finish with a large spoonful of full fat Greek yoghurt, fresh chopped mint and a sprinkling of pomegranate seeds and serve
Small Tub of natural Greek yoghurt
Tbls Garam masala
Cut the cauliflower into small florets and place on a greased baking tray sprinkle with olive oil and Garam masala and a little salt. Place in the oven for 15 minutes on approx 180 – turn the cauliflower half way through cooking.
In a bowl, add the yoghurt, harissa, pinch of sea salt and mix well.
Remove the cauliflower from the oven and place on a plate, sprinkle the dressing over the cauliflower and throw a handful of pomegranate seeds over the top – serve !
You can pretty much roast most vegetables but roast cauliflower is delicious and a great alternative to your normal steamed veg.
Preheat oven to 180.
Take your cauliflower and remove all leaves and the bottom part of the core of the cauliflower.
Now quarter the cauliflower. Take each quarter and cut into a further 2/4 pieces depending on how large you want your pieces.
Place florets onto a greased baking sheet and season with salt and pepper and a little olive oil. At this stage you can pretty much add any other seasoning that you fancy. I used a little garlic salt, turmeric and paprika – but you could use any flavour combinations that compliment your meal (bay, lemon, garlic, herbs, chilli). Now roast for 10 minutes.
After 10 minutes turn the florets and place back in the oven for a further 15/20 minutes (if you want to add cheese, add it at this point).
After 20 minutes your cauliflower should be cooked – test by piercing with a fork (cauliflower should feel soft).
Served below with roast chicken.
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.
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 🙂
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 !!
One cauliflower head made into cauliflower rice
X 4/5 chicken thighs – cubed
150g Chorizo – diced
One red onion – diced
One red pepper – diced
Clove of garlic – crushed
Large pinch of saffron
Large pinch of paprika
X2 tomatoes chopped
150g Raw Prawns
Pinch of salt
1/2 pint Chicken stock
Place a little olive oil into a large pan and add the chicken. Cook the chicken until coloured slightly then add the diced chorizo and cook until light brown; then add the diced onion and garlic and cook until soft.
Now add the spices and a pinch of salt together with the diced red pepper and prawns and cook for approx 10 minutes, stirring to stop anything in the pan sticking. Now add the stock and tomatoes and and cook until liquid is reduced by half (approx 15 mins).
Now finally add the cauliflower rice and stir until everything is fully coated and combined. Put lid on and leave for approx 5 to 10 mins – stirring occasionally to make sure it doesn’t stick or go mushy.
Remove from heat and stir in the juice of one lemon and sprinkle with a handful of parsley and serve with a wedge of lemon – now sit back and enjoy 🙂
This was so quick to make I still can’t really believe it !! Literally fridge to table in 30 minutes and absolutely delicious !
You will need:
One cauliflower – stork removed and head cut into little bite sized florets
One onion – diced
Stick of celery – diced
One large carrot – diced
Clove of garlic – crushed
Pinch of thyme
Salt & Pepper
Approx 200 ml of vegetable stock
Approx 200 ml of milk
Couple of rashers of streaky bacon
First of all fry the bacon until crispy, then remove bacon from saucepan and set aside. In the bacon fat now cook off the diced onion, carrot, celery for a few moments after 5 mins add the garlic and then the cauliflower florets.
Give everything a good stir around and add some salt and pepper and pinch of thyme. Now add the stock and milk – I used 200 ml of both but you basically need enough to cover the cauliflower. Now leave to simmer for 15mins – want the cauliflower to still have a little bite, not mushy. Serve the soup with the cooked bacon sprinkled over the top – absolutely delicious 🙂