Posts Tagged vegan
This is a new (to me) way of serving cauliflower. I had seen the term “cauliflower rice” used by foodies on twitter and initially thought it was cauliflower and rice! A little more investigation proved that it was a completely different way to serve cauliflower! The cauliflower is blitzed in a food processor until it resembles rice (more like bulgur if you ask me but it is small!). It wasn’t until I began my Whole30 that I decided to give Cauliflower Rice a try as a different vegetable side dish. Its fabulous and now my favourite way to serve cauliflower! There is something much more satisfying about the texture of cauliflower served like this to those of us avoiding carb side dishes, it really is like eating a bulgur/ cous cous type dish.
I had read that cauliflower prepared this way bears no resemblance to cauliflower at all. I decided to try this out and made it without telling my brassica hating husband what it was, I thought the smell may give it away as there was a definite brassica hint but my husband didn’t seem to notice and was fooled into tasting it! I can’t say he was all that impressed but even he had to admit that he didn’t know it was cauliflower and I can’t believe he tried it, I think with even more herbs he may be tempted to try it again! I’ve tried adding various herb combinations and all have been good, it’s even good just straight up with garlic and onion.
If like me you are dining on this alone it freezes and reheats well.
- 1 medium cauliflower, washed and cut into florets
- 2 tbsp olive oil (or coconut oil)
- 1 small onion, chopped
- 1 clove of garlic, crushed
- salt and fresh ground pepper
- (optional) herbs of your choice
- 1 tbsp lemon juice and 2 tsp fresh lemon thyme leaves
- 1 tbsp chopped fresh coriander and 1/2 a chopped red chilli
- 1 tbsp chopped chives
- Put the cauliflower florets into a food processor and pulse until the cauliflower is in tiny pieces, this takes about 20 seconds (honestly!)
- Heat the oil in a large frying pan and fry the onions until translucent. Add the garlic and quickly stir until fragrant.
- Add the cauliflower pieces to the onions, turn down the heat a little and stir well.
- Cover and stirring occasionally cook for around 5- 10 minutes until the cauliflower has softened but retains some bite.
- Add any herbs you may be using, season with salt and pepper and serve immediately.
At this time of the year we are awash with recipes for soup. I have countless soup recipes on my “to make” list, yet still I seek more! Trying to get my husband to eat some/any vegetables is a constant trial. Vegetables blended in soup are my husband’s preferred way of eating vegetables, surprisingly even carrots. So when I saw this recipe I thought I was onto a winner. My version of that soup is a little more simple, I omitted the peanut butter to save a few calories. I find carrot soup verges on the over sweet for my taste so also left out the maple syrup. I prefer to use half coconut milk and half stock as I found all coconut milk added a little too much sweetness. I also like my soup a lot thinner so added more liquid.
This soup is so flavorful, extra sweet from roasting the peppers and carrots, the coconut milk adds another dimension to the flavour and for me the addition of chilli adds a punch of heat at the end. This soup is full of vitamin C and A and high in beta carotene all of which aid in boosting the immune system and are though to aid in the fight against cancer. At this time of the year, common for seasonal over indulgence its nice to have a quick, healthy meal up your sleeve.
Roasted Red Pepper and Carrot Soup (adapted from this recipe)
- 200 gram (7 oz) red peppers
- 450 gram (I lb) carrots (preferably organic)
- 2 tbsp olive oil
- salt and fresh ground black pepper
- 1/2 can (200 ml) light coconut milk
- 200 ml vegetable stock plus more for thinning, I use about an extra 2oo mls
- 1 tsp chilli flakes ( or less to your taste)
- Preheat the oven to 200 c, 400 f, Gas mark 6.
- Peel and chop the carrots into chunks of around 1.5 inches and place onto a baking sheet.
- Remove the seeds from the peppers and slice into 4-6 largish slices. (I used the longer red peppers) and place onto the baking sheet with the carrots.
- Sprinkle with the olive oil and season with salt and pepper.
- Roast for around 40 minutes until the carrots are soft enough to pierce easily with a knife and the peppers have started to shrink and darken at the edges.
- If you have a blender tip the roasted vegetables into it and add the coconut milk, stock and chilli flakes. Blend until all the ingredients are well mixed and the resulting soup is thick and creamy. If you don’t have a blender use a stick/hand blender to blend all the ingredients in a saucepan the texture just wont be as smooth.
- Thin the soup with some more stock until you have the consistency you like.