BLACK ON CAULIFLOWER RECIPES
VEGAN CAULIFLOWER RECIPES - BBC GOOD FOOD
Enjoy a plant-based feast with our vegan cauliflower dishes. This versatile vegetable can be roasted, fried, blended in soups, served in curries and pulsed into cauliflower rice.
Provided by Good Food team
Number Of Ingredients 1
GREEK-INSPIRED CAULIFLOWER STEW | JAMIE OLIVER VEGAN RECIPES
I love to serve this with bread to mop up the juices – heavenly!
Total Time 1 hours 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Use a speed-peeler to strip the lemon zest into a large casserole pan on a medium heat, then add 2 tablespoons of oil and the garlic bulb.
- Peel and quarter the onions and separate into petals, destone the olives, and slice the potatoes 1cm-thick. Add to the pan, pick in the oregano leaves and cook for 5 minutes, or until just starting to soften and colour.
- Quarter and add the tomatoes, then season to taste with sea salt and black pepper.
- Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom.
- Discard just the tatty outer leaves from the cauliflower, then cut a cross into the stalk and push it right down to the bottom of the pan.
- Drizzle with 1 tablespoon of oil, cover, then place in the oven for 1 hour, or until golden and caramelised, basting occasionally and removing the lid halfway through.
- Remove the cauliflower to a serving platter and pick out the garlic bulb, then place the pan back over a medium heat on the hob, stir in the peas or broad beans, and simmer for 5 minutes.
- Carefully squeeze all the garlic out of the skins and stir back into the pan. Taste and tweak the seasoning, if needed, then pour over the cauliflower and finish with a good squeeze of lemon juice.
Nutrition Facts : Calories 311 calories, FatContent 12.3 g fat, SaturatedFatContent 1.9 g saturated fat, ProteinContent 11.9 g protein, CarbohydrateContent 41 g carbohydrate, SugarContent 21.2 g sugar, SodiumContent 0.3 g salt, FiberContent 11.9 g fibre
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From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 513 calories per serving
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 513 calories per serving
- Preheat the oven to 220°C/425°F/gas 7.
- Click off and discard only the tatty outer leaves from the cauliflower, then cut it into quarters. Quarter the peppers and halve the tomatoes, removing and discarding the seeds. Break the unpeeled garlic bulb into cloves. Mix it all in a large sturdy roasting tray with 2 tablespoons each of olive oil and red wine vinegar, the harissa, a pinch of sea salt and black pepper and a good splash of water.
- Cover the tray tightly with tin foil, put it on a medium heat on the hob, and when it starts to sizzle, transfer it to the oven for 40 minutes.
- Get the tray out of the oven, remove the foil, tilt the tray and spoon all the delicious juices into a little jug for later. Return the tray to the oven for 20 minutes, to get golden.
- Place the couscous in a bowl, add a pinch of salt and pepper, then just cover with boiling kettle water, and cover.
- Pick most of the mint leaves into a blender, blitz with 6 tablespoons of yoghurt until smooth, then ripple it back through the remaining yoghurt.
- Fluff up the couscous. Warm the reserved juices. Squeeze the soft garlic out of the skin. Serve it all together, sprinkled with mint leaves.
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When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. —Ruth Worden, Mossena, New York
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Reviews 4.5
Total Time 04 hours 15 minutes
Category Lunch
Calories 274 calories per serving
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Reviews 4.5
Total Time 04 hours 15 minutes
Category Lunch
Calories 274 calories per serving
- In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.
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CHEESY CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT
When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. —Ruth Worden, Mossena, New York
From tasteofhome.com
Reviews 4.5
Total Time 04 hours 15 minutes
Category Lunch
Calories 274 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 04 hours 15 minutes
Category Lunch
Calories 274 calories per serving
- In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.
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Total Time 45 minutes
Category main dish, soup
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Total Time 33 minutes
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Total Time 33 minutes
Category Dinner, Lunch, Snack
Calories 103 calories per serving
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Total Time 50 minutes
Category side-dish
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Reviews 2.9
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