Cauliflower; Go Floret!…stalks & leaves too!

NOURISH: MEAL INSPIRATION #24
Week beginning Friday 26th November 2020

Cauliflower; Go Floret!…stalks & leaves too!

I’ve always loved cauliflower and for years I was probably in the minority until it suddenly became a trending vegetable and everyone discovered my how utterly delicious it was!  It’s now on menus in various disguises; steaks, pizza, rice, mash and even as wings! If ever you were having a confidence crisis, just remember the rise of the humble cauliflower to all of the above!

Cauliflower is part of the brassica or cruciferous family of vegetables, along with cabbage, Brussels sprouts, kale and broccoli. Despite its white colour, it is rich in vitamins and minerals such as folate and vitamin K and is particularly high in insoluble fibre; the type of fibre that helps push your food through the digestive tract and that helps you feel full and satiated.

I wouldn’t want you to miss out so here’s 4 dishes to try!

Move over cauliflower cheese!

May x

• Cauliflower Steak with Salsa Verde and Cannellini Bean Sauté (V)

Make a cauliflower steak the “hero” of your meal! Accompanied by this delicious combination of cannellini beans, red peppers and savoy cabbage along with an incredibly tasty salsa and you’ve got a super quick vegan, nutritionally balanced meal that the whole family can enjoy. It’s an easy main meal to serve mid-week but also works well served as a large platter on the side to accompany any grilled fish or chicken for meat-eaters. This is delicious cold so ideal for a quick grab lunch if you’re working from home or on the go. RECIPE

• Creamy Roasted Cauliflower and Chickpea Curry (V)

Cauliflower (like aubergine) is so much tastier if it’s roasted before using in any dish and once it’s ready roasted, you can make this curry in no time.

• 3 tbsp Rapeseed oil
• 1 tbsp Coconut oil (or rapeseed if preferred)
• 2 onions, diced
• 4 garlic cloves, finely chopped
• 2 inches fresh ginger, finely grated or chopped (no need to peel)
• 1 head of cauliflower, cut into florets
• 2 tablespoon curry powder
• 2 teaspoon turmeric
• 1 tsp coriander
• 1 tsp cumin
• 1 handful green beans, cut into small pieces
• 1 carrot, cut into small batons
• 1 tin chopped tomatoes
• 1 tin chickpeas, drained and rinsed (optional)
• 1 tin coconut milk
• Lime wedges for serving
• 2 tbsp fresh coriander for garnish

In a large bowl, toss the cauliflower florets in a little rapeseed oil, season with salt and pepper and lay out on a large, lined baking tray. Roast for 35mins at 180 degrees. Remove and set aside.

Meanwhile, heat the coconut oil in a large saucepan and add the onions. Sauté for around 5mins until they’re starting to soften

Add the garlic and ginger and sauté for around 1min until the aromas are distinct.

Once the cauliflower is ready, add these to the saucepan, along with the curry powder, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated and the spices are blended. Now add the green beans/carrots and cook for a minute until they begin to soften.

Then add the tomatoes and chickpeas as well as the coconut milk.

Bring to a boil, then turn the heat to low. Simmer for 15 minutes, stirring occasionally. Turn the heat off and allow the flavours to infuse. This dish benefits from a little time before serving (and even better if overnight)

Serve with rice and garnish with chopped coriander leaves and lime wedges.

• Roasted Cauliflower & Fennel with Green Lentil Salad (V)

Once you’re roasting thick slices of cauliflower, the choice is endless!! I love the crispy caramelised browned edges, the depth of flavour…. OMG, just YUM!!

As you know, always look to add more veggies, so here I’ve also roasted some thick chunks of fennel and tossed them into a green lentil salad.  Very easy and you end up with a divine, sumptuous, hearty and satisfying meal!

• Simple Roasted Cauliflower (V)

Roasted cauliflower, ready in around 25mins and so worth it but be warned, 1 cauliflower doesn’t go very far!

Cut the cauliflower into small florets so they cook quicker & don’t discard the stalk – it’s the tastiest part! Cut it into large cubes and include them. In a large bowl, toss them with rapeseed oil, cumin, salt, pepper and lay them out on a baking tray. Pop them into the oven at 180degrees for around 25mins or until they slightly golden.

These are great as a veggie side, a base for a salad with some pan-fried halloumi and olives. It’s also great with quinoa and toasted almonds. Once roasted, you can keep them in the fridge so you can make up a healthy lunchbox easily.