Roasted Cauliflower Salad with Tahini Dressing

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Roasted Cauliflower Salad with Tahini Dressing
this is a great light lunch - roasting cauliflower really enriches the flavour especially when tossed with spices. The tahini dressing is rich and creamy and a perfect accompaniment to this dish. Tahini is a good source of healthy fats, calcium, iron, zinc, copper and selenium.
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Salad
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Salad
Instructions
  1. Preheat oven to 200C
  2. In a large bowl toss the florets with the olive oil, spices, salt and pepper until coated.
  3. Place cauliflower into an oven proof dish and place in oven and cook for approx 40 minutes stirring occasionally.
  4. Meanwhile make the tahini sauce - simply mix all the ingredients together and season to taste - if too thick then add extra water.
  5. serve the cauliflower with the salad and tahini dressing.

Cauliflower Curry

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Cauliflower Curry
Cauliflower may seem quite bland to many but here ithe cauliflower soaks up the spices to make a really delicious vegan and gluten free curry. Serve with some brown rice and steamed beans to make a complete meal.
Prep Time 25 Mins
Cook Time 45 Mins
Servings
People
Prep Time 25 Mins
Cook Time 45 Mins
Servings
People
Instructions
  1. In a large wok melt the oil and add the dried spices and cook on low for 2 mins .
  2. Then add the onions, garlic, chilli and ginger and cook for a further 10 mins
  3. Add the cauliflower and tomatoes and stir well, cooking for a further 5 mins.
  4. Add the coconut milk, bring to the boil and then simmer for 20 mins or until the cauliflower is cooked. Serve garnished with fresh chopped coriander.

Salmon Kedgeree

 

 


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Salmon Kedgeree

Prep Time 30 Mins
Cook Time 30 Mins

Servings
People


Ingredients

Prep Time 30 Mins
Cook Time 30 Mins

Servings
People


Ingredients


Instructions
  1. Roast the salmon in a tablespoon of olive oil for 20 minutes. Meanwhile, boil the eggs.

  2. Boil the rice for 25 minutes or until soft. Add the frozen peas to the rice 10 mins before the rice is cooked and drain. Leave to one side.

  3. Fry the chopped onion in the coconut oil, together with the cauliflower florets on a low heat until soft.

  4. Add the spices to the pan and stir. Cook for another 5 minutes.

  5. Add the cooked rice/peas and stir. Flake the salmon into the pan and stir.

  6. Peel the eggs and slice these in half. Add the eggs, spring onions, chilli and coriander and serve hot.

Cauliflower Tabbouleh


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Cauliflower Tabbouleh
This is a great salad filled with ripe tomatoes, cucumber, spring onions, walnuts, olives, cauliflower, fresh parsley and mint. This is traditionally made with bulgar wheat but this a grain free alternative. You really won't be able to tell the difference - it tastes amazing! Can be served with fresh hummus, pitta, or olives.
Prep Time 20 minutes
Cook Time 5-10 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 5-10 minutes
Servings
people
Ingredients
Instructions
  1. In a large frying pan, over a medium heat, add oil and then add grated/riced cauliflower and stir. Cook for about 10 mins and season. Remove from the heat and cool.
  2. Placed all of the chopped vegetables/herbs into a large bowl and mix.
  3. Mix together the ingredients for the dressing.
  4. Add the riced cooked cauliflower to the vegetable and herbs in the bowl.
  5. Pour over the dressing and stir.
  6. Serve.

Roasted Cauliflower Soup


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Roasted Cauliflower Soup
This soup is great on a winters evening and is full of flavour. Cauliflower is a cruciferous vegetable and therefore great for assisting the body with detoxifying
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. De-stem the cauliflower and break up into florets. Cut up onions into quarters.
  2. Place cauliflower, onion, garlic and thyme into a oven proof dish and cover thoroughly with oil. Season.
  3. Roast for 15-20 mins on 180C
  4. Meantime put the vegetable stock into a saucepan and bring to the boil. Add the roasted vegetables and simmer for 15-20 mins
  5. Place contents of saucepan into blender. Blend until smooth and then serve.