EASY CAULIFLOWER RECIPES - OLIVEMAGAZINE
VEGAN COTTAGE PIE | SAINSBURY'S RECIPES
Behind a deliciously crispy potato topping lies a rich mushroom and lentil vegan cottage pie filling. Perfect for those winter days – and it counts as 4 of your 5 a day, too
Provided by Sainsbury's
Total Time 105 minutes
Prep Time 25 minutes
Cook Time 80 minutes
Yield 4
Number Of Ingredients 15
Steps:
Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large pan, heat 1 tbsp oil over a medium heat and sweat the onion, carrot and celery for 10 minutes until very soft and starting to caramelise. Add the sliced garlic and rosemary and continue to cook for 1 minute before adding the tomato purée. Cook for 2-3 minutes.
Add the fresh and dried mushrooms to the pan with the flour, reserving the liquid. Fry for 2-3 minutes, then add the mushroom liquid, stock, tinned tomatoes and balsamic. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the liquid is starting to reduce.
Add the lentils and continue to simmer for 10 minutes, or until the sauce is thick and glossy.
Meanwhile, blanch the potatoes for 4-5 minutes, until just tender. Transfer the lentils to a large pie dish. Arrange the potatoes on top so they overlap in circles. Mix the crushed garlic with the remaining oil and brush over the potato. Bake in the oven for 35-40 minutes or until the potatoes are crisp and golden.
Nutrition Facts : Calories 337 calories, FatContent 7.0 grams, SaturatedFatContent 1.0 grams, SugarContent 11.3 grams, SodiumContent 720.0 milligrams salt, CarbohydrateContent 46.5 grams, FiberContent 13.1 grams, ProteinContent 15.0 grams
More about "vegan cauliflower recipes uk recipes"
ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER CAULIFLOWER RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 173 calories per serving
- Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
SPICED WHOLE ROASTED CAULIFLOWER | SAINSBURY'S RECIP…
From recipes.sainsburys.co.uk
Total Time 100 minutes
Calories 445 calories per serving
Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.
Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes.
Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste.
Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender.
Once the lentils are cooked, squeeze the lemon juice over the top. Scatter the cauliflower and lentils with the toasted almonds, pomegranate seeds, parsley and mint. Serve the cauliflower sliced into chunky wedges.
ROASTED BROCCOLI & CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 770 calories per serving
- Preheat the oven to 220ºC/425ºF/gas 7.
- Cut the broccoli and cauliflower into even-sized florets, then spread out in a single layer in a roasting tray. Drizzle with olive oil, sprinkle with baharat and season with sea salt and black pepper.
- Toss in the unpeeled cloves of garlic, then spread everything out in the tray and pop in the oven. Roast for 20 to 25 minutes, or until the veg is cooked through and charred on the outside.
- Pop the lentils in a medium-sized pan, pour over the hot stock and add the bay leaf. Gently bring to the boil over a medium heat, then reduce to a simmer and cook for 25 to 30 minutes, or until they’re cooked but still retain some bite. Drain and set aside.
- Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy, then squeeze in the lemon juice and season. Whisk to combine, then add a couple of tablespoons of extra virgin olive oil.
- Toast the walnuts in a dry frying pan over a medium heat. Pick and chop the herb leaves, then toss with the walnuts and set aside.
- Toss the hot lentils through the garlic dressing, followed by the roasted veggies, herbs and nuts.
- Pour a lug of olive oil into a medium-sized, non-stick frying pan over a medium heat. Chop and fry the halloumi until it’s golden.
- Drizzle over the honey and fry for 1 more minute, until sticky and caramelised. Scatter the halloumi over the salad and serve immediately.
ROASTED BROCCOLI & CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 770 calories per serving
- Preheat the oven to 220ºC/425ºF/gas 7.
- Cut the broccoli and cauliflower into even-sized florets, then spread out in a single layer in a roasting tray. Drizzle with olive oil, sprinkle with baharat and season with sea salt and black pepper.
- Toss in the unpeeled cloves of garlic, then spread everything out in the tray and pop in the oven. Roast for 20 to 25 minutes, or until the veg is cooked through and charred on the outside.
- Pop the lentils in a medium-sized pan, pour over the hot stock and add the bay leaf. Gently bring to the boil over a medium heat, then reduce to a simmer and cook for 25 to 30 minutes, or until they’re cooked but still retain some bite. Drain and set aside.
- Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy, then squeeze in the lemon juice and season. Whisk to combine, then add a couple of tablespoons of extra virgin olive oil.
- Toast the walnuts in a dry frying pan over a medium heat. Pick and chop the herb leaves, then toss with the walnuts and set aside.
- Toss the hot lentils through the garlic dressing, followed by the roasted veggies, herbs and nuts.
- Pour a lug of olive oil into a medium-sized, non-stick frying pan over a medium heat. Chop and fry the halloumi until it’s golden.
- Drizzle over the honey and fry for 1 more minute, until sticky and caramelised. Scatter the halloumi over the salad and serve immediately.
"LOADED CAULIFLOWER RECIPE - EASY CAULIFLOWER CASSEROLE
From delish.com
Reviews 4.8
Total Time 1 hours
Category low-carb, weeknight meals, dinner, side dish
Cuisine American
- Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Remove from heat and stir in 1 cup cheddar until melted, then season with salt and pepper.
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