15 LichField Road556835 Singapore
Have you ever tried cauliflower couscous ? If not, you are missing something, especially if you like carbs and are trying to minimize their intake : )
If you don’t like cauliflower, I defy you to taste it in this recipe and the texture is so nice ! Recipe is below and if you make it, double quantities of the cauliflower couscous so you can enjoy and accommodate for a few meals !
RECIPE
INGREDIENTS
- 800 grs cauliflower florets (only the florets)
- 1 finely diced yellow onion
- 2 tbsp coconut oil
- 1 tbsp toasted sesame oil
- 2 tbsp lime juice and its zest (ideally organic)
- 2 to 3 tbsp grated fresh ginger (adjust to taste)
- 2 chopped garlic cloves
- 1 tsp turmeric
- 1 tbsp soy sauce (or coconut aminos for GF option)
- To top: 1,5 tbsp grated coconut + 1 kafir lime finely shredded and salt and pepper to taste
Directions
- Pulse your cauliflower florets in your thermomix until you get a texture similar to couscous.
- Steam it for 7 min, and drain thoroughly (I use a cheese cloth) when cooled down, to remove all water.
- Heat at medium heat your pan, add the coconut oil, then the onions, and after 5 min your garlic, ginger and turmeric. Stir well all along for an extra min.
- Add the cauliflower, cook for 1/2 min, and finish with the soy sauce, lime and sesame oil, and stir again.
- Transfer to a bowl and top with your grated coconut and kafir lime and serve
Note: you can add a few chili flakes when you add the ginger and turmeric, if you want it a little spicy
You can eat it warm of cold and add some pomegranate, roasted almond flakes, diced cucumber and feta (or marinated tofu if vegan) to have it as a salad.
So today I came back from the bakery and decided to finally update the blog with some of the recipes people asked for on IG. Sorry it took me so long, but I have been crazy busy trying to optimize house / work organisation lately.
Anyway, better now than never, especially as I am posting this delicious creamy roasted cauliflower soup now. It’s so easy and so delicious. You can trust me on that, your kids will love cauliflower with this soup, and you too !!
Recipe just below if you want to try, and please let me know your thoughts.
Enjoy !
INGREDIENTS (serves 4)
- 2 large heads cauliflower washed and cut in regular sized florets
- 2 garlic heads (or 1 if you like it less garlicky)
- 1 large white onion, diced
- 3 tbsp olive oil
- 4 cups vegetable broth
- 2 cups unsweetened plant milk (I used almond)
- A handful fresh thyme sprigs
- 1 tbsp fresh shredded rosemary
- 1 tbsp nutritional yeast flakes
- 1 tbsp apple cider vinegar
- Freshly ground black pepper, to taste
DIRECTIONS
- Preheat the oven to 180°C fan forced
- Cut the tops of the garlic heads, coat them with olive oil.
- Drizzle the cauliflower florets with olive oil and a little salt.
- Put garlic and cauliflower on a baking sheet on a tray to roast for 35/40 min (cauliflower should turn golden and garlic will be tender).
- Medium heat a pot, add the olive oil, then the onions, and cook until translucent (7/10 min). Then add the thyme sprigs and rosemary and cook for another 2 min.
- Add the roasted cauliflower, garlic (removed from the garlic head), stock and rosemary.
- Bring to a boil, reduce and let simmer for 20 min.
- Then use your high speed blender or hand mixer to purée the pot content.
- Add the plant milk, vinegar, nutritional flakes (add more for a cheesier flavor), salt and cracked pepper and blend until creamy. Add more water to adjust the consistency to your taste.
- Season with salt and pepper.
- Transfer to bowls, drizzle with olive oil, fresh herbs and some veggie crispy bites (I used oven roasted purple carrots) or nuts / seeds. Enjoy !
- If you have left over you can keep in the fridge for 2 days or freeze for 1 month
I know it is going to be Xmas and I should post winter holidays recipes… But not today 🙂
Plus we have been eating lots of cauliflower lately at home… it is in season in Australia right now (meaning you can buy it at a decent price 🙂 and it is so versatile ! kids used to like it only with white sauce and potatoes.. now they eat it in smoothies (hidden though :), as rice, in soups, …. love it !
In this recipe it is the star ingredient with red onions and lots of herbs. Quinoa is added to complete the plate with a nutty texture and proteins to get a perfectly balanced dish.
Vegan, gluten free, balanced and delicious !
INGREDIENTS (serves 4)
- 1 cauliflower head, cut into florets (ensure regular size for even roasting)
- 3 red onions cut in wedges
- 1 cup uncooked white quinoa
- 1 bunch fresh coriander (leaves pulled out, stems finely chopped)
- 1,5 cup mint leaves
- 3 tbsp extra virgin olive oil
- 2 tsp brown mustard seeds
- 2 tsp nigella seeds
- 1 to 1,5 tsp garam masala (if you want to spice up use 1,5 tsp)
- 1 tsp turmeric
- 3 tbsp fresh lemon juice, a drizzle of olive oil and pumkin seeds to serve
INSTRUCTIONS
- Preheat the oven, fan forced at 190°C
- In a large bowl combine the olive oil, spices and salt. Add the cauliflower florets and onion wedges and coat them entirely.
- Transfer to a baking tray layered with baking paper, add cracked pepper, and bake for approx 30 min (stir after 20 min to get both sides golden). Cauliflower should be golden and still crisp. You might need to take the onions out a few min before.
- Rinse and drain the quinoa and cook it as per packet instructions
- Dress your serving bowl or large plate with the quinoa, cauliflower, red onions, coriander leaves and chopped stems and mint leaves. Add the lemon juice, a drizzle of olive oil and some pumkin seeds and enjoy !
Hi there !
A long time since I posted anything… Enjoying my visitors has been my priority I confess 🙂
But as promised on my IG posts, I am updating the blog today to share a few recipes .
This one is really super super easy.
Recipe below. Hope you’ll enjoy !
INGREDIENTS (serves 2)
- 1 large cauliflower head, cut into florets (ensure you get regular sized ones)
- 2 tbsp olive oil
- 1 tablespoon ground cumin
- 2 teaspoons turmeric
- 1 teaspoons crushed red pepper (or more if you like it hot 🙂
- Pinch Sea salt
Cumin yogurt sauce:
- 1/2 cup greek yogurt (or plant based for vegan option) + 1/2 teaspoon ground cumin, a pinch of sea salt and ground pepper.
Directions
- Preheat the oven to 180°C fan forced. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt. Add the cauliflower florets and stir well to get all of them coated.
- On a large rimmed baking sheet, spread the cauliflower in an even layer and bake for about 30/35 min, until browned, tender but still firm (stir after 15/20 min).
- Take it out from the oven and cool it down.
- Once cool, top with cumin yogurt, homemade pesto (recipe in “dressings” http://chickpeaandberries.com/vegan-walnut-pesto-recipe/), pomegranate, silvered almonds an chopped cilantro
Nb: you can prepare everything the day before so you only have to dress up the plates on the day you want to eat it !
Roasted cauliflower keeps well for 2 days in the fridge, same for the yogurt sauce.
Hey, how do you feel today ?
Craving for something light and healthy for breakfast, and yet wouldn’t mind a bit of chocolate ?
I have the ideal smoothie combo for you 🙂
Cauliflower smoothie 🙂 First time, already in love !
My kids did not try to dare when I informed them I used blanched frozen cauliflower to make it though…Ah! Ah !
So if you want your family to try, don’t tell them upfront maybe 🙂
As I mixed the cauliflower with blueberries, raw cacao powder, protein powder and almond milk, the taste was very balanced, with the subtle combo of red fruits and cacao.The cauliflower brought that creaminess you usually get from bananas without the overwhelming flavour of bananas.
Recipe is just here should you dare to give it a try 🙂
- 3/4 cup frozen blanched cauliflower
- 1/2 cup frozen blueberries
- 1/2 tbsp chia seeds
- 1 to 1,5 tbsp cacao powder (depending on your chocolate craving 🙂
- 1 tbsp vegan protein flour (optional)
- 1/2 to 1 cup almond milk (according to consistency you want)
- 1 to 2 dates soaked in the almond milk for 10 min
Put all the ingredients in your high speed blender adding the milk gradually until you reach the proper creamy, silky texture.
Top with homemade granola, vanilla cashew cream (recipes on the blog), milled puffs, raw cocoa nibs, melon seeds, …
Anything you like actually and enjoy !
Still super hot in Singapore, but fancying a soup today !
Not so many ingredients in my fridge, but enough to make a super tasty vegan soup 🙂 Topped with sunflower petals, parsley, seeds and a good serve of coconut yogurt, it turned out to be heaven on our table.
Follow the link below to try it.