This recipe is Spanish and it’s a really tasty way to cook cauliflower. It’s got lots of garlic and chilli so it’s a fantastic side dish to cook with baked fish or with other salads. It’s also got healthy lemon and parsley so it’s packed with vitamins and also very low carb. It can be served hot or at room temperature.
A friend of mine challenged me to make a quinoa recipe that would be really tasty. This is really tasty and the texture of the quinoa works well with the cauliflower. Health on a plate. Continue reading
This trad Lebanese cauliflower salad, which Ralph made recently, is so delicious that I had to get the recipe from him and put it on the blog. It’s got the great combo of flavours from the sweetness of the pomegranate seeds popping in your mouth, to the tangy sesame nutty dressing. It’s crunchy and creamy and totally dairy free and vegan. You will also love it if you love roasted cauliflower. If only all healthy eating was this divine.
This is my own version of the Leon Aloo Gobi. Even though it’s got a lot of ingredients, it’s worth making as a stand alone veggie dish. It’s perfect for a vegan or vegetarian dinner party served with basmati rice or a paratha. It has all the righ flavours and textures. Sweet and savoury and very creamy. Everyone loves it, including die hard carnivores. It has been wheeled out for many a dinner party and vegetarian dinner à deux.
1 medium onion finely chopped
2 carrots thickly sliced
2 tablespoons olive or coconut oil
1 red chilli
2 thumb sized pieces of fresh ginger
5 cloves peeled garlic
1 heaped teaspoon madras curry powder
1 teaspoon turmeric
1 teaspoon black onion seeds
1/2 cup ground almonds
1/2 a cauliflower broken into florets
1 x 400ml tin coconut milk
1 cup frozen peas (thawed)
Juice of half a lemon
A handful of sultanas
Finely chopped parsley or coriander
A handful of desiccated coconut (and some optional coconut chips to sprinkle on top)