Cauliflower Two Ways
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Preparation:
15 mins Cooking: 20-30 mins |
Servings: 4
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1. Cauliflower Crust Pizza |
Ingredients 1/2 medium cauliflower - florets only [save stalks and leaves for a soup] 1 egg beaten 1/2 cup light shredded mozzarella 1/2 cup grated parmesan * 1/2 tbsp chilli flakes [optional] salt, pepper, olive oil Toppings of your choice [salmon, sliced eggplant, broccoli, tomatoes, sliced chorizo, sliced mushrooms, asparagus etc]+ extra cheese |
Method Blitz the cauliflower florets in a food processor, along with the cheese for a few minutes until it looks like coarse bread crumbs or couscous. Do not over process. Add a splash of olive oil to a frying pan and add the cauliflower mix to the pan. Cover and allow to steam for a few minutes shaking the pan constantly. Do not overcook. Take off heat, allow to cool and mix in the beaten egg. Add salt and pepper and the chilli flakes according to taste. Line a pizza tray with baking paper, drizzle over a little olive oil and using a silicon spatula spread and flatten the cauliflower mixture evenly to about 5mm thickness. Bake in a pre heated oven, 160º for about 15 -20 mins, checking that it doesn’t get too brown. When golden, sprinkle over with shredded light mozzarella, parmesan and toppings of your choice then bake until just cooked – A really great healthy and light version of pizza! |
2. Cauliflower Curry |
Ingredients 1 medium cauliflower - cut up, including stalks and leaves 1 carrot - diced 1 onion - diced * 1 large potato - diced [optional] 1 cup frozen peas 1 stick cinnamon 1/2 tbsp fenugreek seeds 1 sprig curry leaves Small knob of ginger - peeled and grated 2 cloves garlic - grated 2 red chillis - chopped 1 green chilli - chopped * 5 cm piece pandan leaf [optional] 3 tbsp Sri Lankan unroasted curry powder 1 tbsp tumeric 1 cup coconut milk 1/2 cup coconut cream or yoghurt salt, pepper, oil, water, lemon |
Method Separate the florets of the cauliflower and chop up the leaves and stalks [these add extra flavour]. Saute the onion, curry leaves, garlic and ginger in a little oil until onions are cooked. Add the spices, curry powder and pandan leaf [if using], add the chopped stalks and leaves of the cauliflower, potato and carrot. Add about 1/2 cup of water and steam until the vegetables are just tender. Add the chillis, coconut milk and tumeric and cook for about 5 mins. Check for seasonings and adjust to taste. Add the cauliflower florets, peas and coconut cream. Add a squeeze of lemon juice and cook until the cauliflower is just cooked but still firm to the bite. Do not overcook. This should be a thick almost dry curry. For a lighter version replace the coconut cream with natural yoghurt. Serve with steamed rice. |