Category: Vegetable-related

Asian flavors · Dairy-free · Gluten Free · Vegan · Vegetable-related · Whole30 compliant

Cauliflower steaks with ginger, turmeric, and cumin

Belinda

I realize I have many cauliflower recipes, but it’s such an incredibly versatile vegetable. I keep finding more and more interesting recipes for this humble and inexpensive ingredient, each one so different.
This is adapted from another blogger’s recipe, but I have lost their name, so I’m hoping they will see this and remind me who they are!

Serves 3

1 large head of cauliflower
salt and pepper
2 tbsp olive oil, divided
1 tsp freshly grated ginger
1 tsp garlic, crushed
1 tsp ground cumin (I roast mine)
1/2 tsp ground turmeric
Small handful of cilantro, chopped

Preheat the oven to 400 F

Remove the leaves and trim the stem end of the cauliflower, leaving the core intact.
Using a large sharp knife, cut the cauliflower from top to base into three 3/4 inch thick “steaks”
Season each steak with salt and pepper on both sides. (Reserve loose florets for another use)

Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sear the cauliflower steaks until golden brown, about 2 minutes on each side.
Gently transfer the steaks to a baking sheet.
Whisk together the remaining 1 tbsp of olive oil, ginger, garlic, cumin and turmeric.
Brush or spoon the mixture on the cauliflower steaks.
Roast in the oven until tender, about 15 – 20 minutes.
Garnish with cilantro and serve

 

 

Pasta · Vegetable-related

Quick broccoli, blue cheese, walnut and lemon pasta

Belinda

Serves 3 to 4

So simple and satisfying!

1lb pasta, such as fusilli
1/2lb broccoli, in bite sized florets
6 – 7 oz low fat creme fraiche
6 oz blue cheese, such as dolcelatte or gorgonzola, rind removed and roughly chopped
1 lemon, grated zest and 1 tbsp lemon juice
1/4 tsp ground nutmeg
3 tbsp walnuts, toasted lightly and chopped.

Cook the pasta according to packet instructions. Place the broccoli in a steamer or in a saucepan of boiling water and cook until just tender, for approximately 5 minutes.
Drain well then transfer to a food processor and blend to a bright green puree.

Place the creme fraiche and cheese in a medium saucepan over a low heat and stir until the cheese has melted to form a smooth sauce.
Stir in the lemon zest and juice, plenty of pepper and the nutmeg.

Scrape the broccoli puree into the pan and stir in well.Pour the sauce over the cooked pasta
and sprinkle with the walnuts to serve


Gluten Free · Salad · Vegan · Vegetable-related

Roasted cauliflower and almond salad

Belinda

Another Ottolenghi masterpiece combining preserved lemon, nutty, roasted cauliflower, olives and pomegranate molasses.

Serves 2 to

1 head of cauliflower, cut into small florets
Olive oil
Flaky sea salt and reshly ground black pepper
1 large stick of celery, peeled and thinly sliced
A generous handful of roasted, salted almonds, roughly chopped
A generous handful of Italian parsley leaves, finely chopped
1/4 of a preserved lemon, flesh discarded and the skin finely chopped
a handful of pitted Kalamata olives
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1 tbsp red wine vinegar
1 tsp pomegranate molasses
Extra parsley leaves for garnish
A handful of pomegranate seeds for garnish

Preheat the oven to 425 F

Toss the cauliflower florets with a generous slosh of olive oil (about 3 tbsp) and season liberally with the flaky sea salt and black pepper.
Tip into a shallow oven dish, ideally in a single layer and put into the oven until tender and golden, about 30 mins.
Remove from the oven, transfer to a large bowl and set aside to cool.

Add another 2 tbsp olive oil to the cauliflower then add the celery, almonds, parsley, preserved lemon, olives, cinnamon, allspice, vinegar and pomegranate molasses.
Toss to combine well. taste and adjust seasoning to your taste

Asian flavors · Vegetable-related

Quick mushrooms with red curry sauce

Belinda

This is super quick and so tasty. It’s worth a trip to the Asian market for the few ingredients you might need.

Serves 4

2 cups coconut cream
1 1/2 tsp red curry paste
2 tsp finely chopped lemongrass, white part only
1/2 cup vegetable or chicken stock
1 cup coconut mik
2 tsp soy sauce (or mushroom soy sauce)
1 1/2 tbsp shaved palm sugar or brown sugar
3 fresh kaffir lime leaves, finely shredded
1 tbsp lime juice
14 oz assorted mushrooms (shitake, oyster, enoki, button..)
2 tbsp cilantro leaves
3 tbsp torn Thai basil leaves or basil leaves

Place the coconut cream in a wok, bring to the boil and cook over high heat for 2 to 3 minutes

Add the red curry paste and chopped lemongrass and cook, stirring continuously, for 3 to 4  minutes or until fragrant.

Reduce the heat to medium, add the stock, coconut milk, soy sauce, sugar, lime leaves and lime juice. Cook for 3 to 4 minutes or until the sugar has dissolved.

Stir in the assorted mushrooms and cook for 3 to 4 minutes or until tender.

Remove from the heat, stir in the cilantro and basil and serve with steamed rice.

 

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free · Vegan · Vegetable-related · Whole30 compliant

Roast garlic puree

Belinda

There are multiple uses for this and it’s well worth doing once a week. Thanks to the incredible Nigel Slater for this recipe.
Ideas on different uses for this wonder-condiment are below the recipe

4 large, juicy heads of garlic (the huge heads of elephant garlic are ideal, but if you can’t find these, use regular garlic)
a wine glass full of olive oil
fresh thyme sprigs
bay leaves

Slice the heads of garlic across the diameter. Put them in a shallow baking dish, cut side up.
Tip over the olive oil and tuck in a few sprigs of thyme and a couple of bay leaves.
Bake in an oven preheated to 350F for 40 minutes, basting from time to time until they are golden and the cut edges are very slightly caramelized.
The cloves must be soft enough to squash between the fingers.

Scoop the soft cloves from their skins with a teaspoon and remove the tiny brown root. Mash to a puree using a pestle and mortar, wooden spoon or if you’re doubling or trebling the recipe, a food processor.
You should get a good heaped tablespoon from each head.

Now you have a jar of fragrant, honey colored garlic cream to play with!

*  Spread the neat puree thinly on toasted baguette as an appetizer
*  Mix with a little cream cheese as a spread
*  Make a suave, rich sauce by mixing 2 tbsp of garlic puree with 1 tbsp of olive oil, 1 tbsp of Marsala and about 3-4 oz heavy cream in a small pan over low heat. Cook till thick, then season with salt. It’s great with poultry!
*  Add a spoonful to a soup or stew during cooking.
*  Use instead of fresh garlic in stir fries
*  Store in an airtight jar in the fridge, with it’s surface covered by a thin layer of olive oil. it will keep for a week or two.

Do-ahead · Nuts · Pasta · Vegetable-related

Gnocchi with spinach, tomato and pine nuts

Belinda

This is a great quickie for when you get home from work and can’t be bothered to make something from scratch. Very flavorful too.

Serves 4

3/4 cup cream
15oz can crushed tomatoes
3 fat cloves garlic, crushed
1/2 cup drained, chopped sun-dried tomatoes in oil
1/2 cup pitted Kalamata black olives, sliced (NOT the pre-sliced tinned ones PLEASE!
1 1/2 lbs packaged potato gnocchi (available from most supermarkets these days)
 1lb spinach, chopped coarsely
1/2 cup pine nuts, toasted
3/4 cup grated Parmigiano Reggiano cheese

Combine the cream, undrained crushed canned tomatoes and garlic in a large pan.
Bring to the boil, simmer, uncovered about 10 minutes or until the sauce has thickened slightly.
Add the sun-dried tomatoes and olives, simmer, uncovered for another 3 minutes.

Meanwhile, cook the gnocchi according to the package imstructions: drain.
Gently toss the gnocchi, spinach and pine nuts with the sauce from the pan until the spinach wilts and the mixture is heated through.
You can serve it sprinkled with some grated Parmigiano Reggiano over it too.

Appetizer Vegetarian · Vegetable-related

Mini, creamy onion tartlets with peppercorns and currants

Belinda

These are the loveliest mixture of creamy, spicy with the peppercorns and fruity with the currants. Use a mini muffin tin so the tartlets stay bite sized.

Makes about 24 little ones

2 oz butter
1 1/4lbs onions finely chopped.
5 fl oz heavy cream
1 heaped tbsp currants
1 tbsp black peppercorns, they must be freshly and coarsely crushed, not ground
salt
2 eggs
8 oz frozen puff pastry sheets, defrosted

Preheat the oven to 400F.
Crush the peppercorns either in a small plastic bag with a mallet or pestle and mortar
Chop the onions finely or put in the food processor for a quick pulse
Melt the butter in a large saucepan and stir in the onions
Add the crushed peppercorns
Cover and sweat over a low heat for 30 minutes
Uncover, add the cream, currants and salt to taste.
Simmer uncovered for 15 minutes
Remove the pan from the heat and cool.
Cut one individually wrapped sheet of puff pastry in half and roll each piece quite thinly.
Cut out appropriate size circles, put int the greased muffin trays and prick lightly with a fork
Beat the eggs in a small bowl and add to the cooled mixture, fill the tartlet cases with this mixture.
Put in the oven for a minimum of 15 minutes and a maximum of 25 for larger tartlets.
Keep an eye on them after 15 minutes to make sure they are not getting too brown.

Do-ahead · Nuts · Vegetable sides · Vegetable-related

Cauliflower gratin with manchego and almond sauce

Belinda

This recipe is wonderfully rich and substantial and you won’t miss the carbs one little bit.
Manchego cheese is a Spanish sheep’s cheese and of course, almonds are really good for you!

 

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 Serves 6

3/4 cup half and half
1/2 cup whole roasted almonds with skins on, plus 2 tbsp coarsely chopped almonds (3 oz)
4 tbsp butter
2 tbsp all-purpose flour
1 cup whole milk
1 cup plus 2 tbsp finely shredded aged Manchego (or aged Gouda)
A large pinch of freshly grated nutmeg
salt and freshly ground black pepper
One 2lb head of cauliflower, cut into 1 1/2 inch florets
1 medium onion, finely chopped
1/4 tsp smoked Spanish paprika

Preheat the oven to 400F
In a small saucepan, heat the half and half until steaming, then transfer it to a food processor or blender.
Add the 1/2 cup of whole almonds and process until finely ground. let stand for about 10 minutes.
Strain the half and half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds

In a medium saucepan, melt 2 tbsp of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half and half and cook, whisking, until thickened, 5 minutes.
Remove from the heat. Add 1 cup of the Manchego cheese and whisk until melted. Whisk in the nutmeg, season with salt and pepper. Keep warm.

In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes.
Drain the cauliflower in a colander and wipe out the skillet.

Melt the remaining 2 tbsp of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, for about 5 minutes.
Add the cauliflower and cook, stirring until lightly golden, about 2 minutes.
Season lightly with salt and pepper.
Transfer the cauliflower to a 7 by 10 inch glass or ceramic baking dish and spread the Manchego sauce on top.
Sprinkle the gratin with the remaining cheese, the 2 tbsp of chopped almonds and the paprika and bake in the center of the oven for about 20 minutes, or until bubbling and browned on top.
Let stand for 10 minutes before serving.

Asian flavors · Gluten Free · Vegan · Vegetable sides · Vegetable-related · Whole30 compliant

Roasty,spicy,crackling cauliflower!

Belinda

This is heady with spices and roasty flavor. We love cauliflower and I could almost devote a recipe book to this wonderful vegetable!

Serves 4

1 large head of cauliflower, cut into florets, about 6 cups
1 cup diced red onions
1/4 cup canola oil
1/2 tbsp curry powder
1/2 tbsp garam masala
1/2 tbsp fennel seeds
1/4 tsp crushed red chile flakes
2 tsp salt
2 large garlic cloves, minced
1 tbsp grated fresh ginger
1/2 tbsp grated lemon zest
1 tsp freshly ground black pepper
1/2 cup frozen peas, thawed
1/4 cup chopped fresh cilantro

Preheat the oven to 400F

Place the cauliflower, onions, canola oil, curry powder, Garam masala, fennel seeds, red chile flakes, salt, garlic, ginger, lemon zest and pepper in a large bowl.
Toss the ingredients together and blend until each piece of cauliflower is coated with the oil and spices.
Place the mixture in a large shallow baking pan and roast for 25 to 30 minutes, until the cauliflower is crisp tender, turning the cauliflower every 10 minutes to cook evenly.
When done the cauliflower should be golden brown.
Place the cauliflower in a large serving bowl and mix in the peas and cilantro.

Asian flavors · Gluten Free · Grains · Vegan · Vegetable-related

Orange and currant pilaf

Belinda

This dish is so fresh and clean tasting, it’s wonderful with broiled, baked fish or shellfish.
You can substitute the currants with golden raisins or black raisins ff you can’t find currants. It will look different but taste pretty similar.

Serves 4

1 tbsp butter or olive oil
1/3 cup finely chopped onion
1 cup basmati white rice
2 tbsp dried currants (or raisins/golden raisins if you don’t have currants)
1 tbsp finely shredded orange zest
1 tbsp grated fresh ginger
1 3/4 cups water or chicken broth. (I prefer chicken broth)
1/2 tsp salt or to taste (you may not need it if you’re using broth)
Fresh chopped parsley, for garnish
Toasted slivered almonds, for garnish

Melt the butter in a large wide saucepan over medium heat. When the foam subsides, add the onion and saute over low heat, stirring until golden brown, about 5 minutes.
Add the rice, currants, orange zest and ginger and saute over medium heat, stirring for 2 minutes.

Stir in the water/broth and salt (only if you’re using water) and heat to boiling, stirring.
Cover and cook over medium low heat for 15 minutes or until the water/broth is absorbed.
Let stand, uncovered off the heat for 5 minutes before serving

Garnish with a little fresh chopped parsley and toasted slivered almonds for some more color