Whole roasted cauliflower

This is the whole roasted cauliflower to end all recipes for roast cauliflower. And the trick is to lightly pre-cook the cauliflower in a magic, white wine-based poaching liquid. Really, there’s not much more to say other than to read on and give it a go.

Whole roasted cauliflower
Serves 4-6 as a side

2 litres filtered water
2 c dry white wine (organic preferred)
Juice of 2 lemons
1 tbsp extra virgin olive oil
1 tbsp Himalayan rock salt
1 tsp turmeric powder
1 tsp coconut sugar
2 bay leaves
2 sprigs of lemon thyme (optional)
1 head of cauliflower, outer leaves trimmed

Pre-heat oven to 200 degrees C.

Put all ingredients excluding the cauliflower in a stock pot and bring to a boil.

Add the cauliflower floret side-down into the pot and let simmer for 8-10 minutes. Flip the cauliflower and let simmer for a further 5 minutes.

Remove the cauliflower from the poaching liquid and place base side-down on an oven tray.

Cook in the oven for about 45 minutes, or until the surface starts to brown.

Remove from oven and serve in a salad or as a side to virtually anything!

NOTE: You can keep the poaching liquid to pre-cook other vegetables before roasting. Keep it in an air-tight container in the fridge for 3 days.

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Vegan BLAT salad with green goddess ranch

I’m sure many vegetarians and vegans will agree that the thing they miss the most is bacon.

While nothing really comes close to the taste and texture of real bacon, homemade coconut bacon is my preferred option – and an option much lower in soy than tofu bacon or store-bought mock bacon.

Here, I’ve paired it with a classic BLAT (in salad form) – because a BLT is good, but what is life without avocado?

Vegan BLAT salad with green goddess ranch
Serves 2 as a meal or 4 as a generous side

For the coconut bacon
3 tbsp gluten-free soy sauce
2 tbsp maple syrup
1 tsp liquid smoke (I prefer ‘hickory’ flavoured)
1 tsp garlic powder
1/2 tsp sweet smoked paprika
1 c unsweetened coconut flakes

For the green goddess ranch
1/4 c raw cashews
1/4 c tahini
1/2 c filtered water
1/4 c flat-leaf parsley
1 tsp extra virgin olive oil
1 tsp maple syrup
1/4 tsp garlic powder
1/4 tsp onion powder
Juice of 1 lemon
Salt and pepper, to taste

To assemble
2 gem lettuces, stems trimmed and leaves hand torn
200g cherry tomatoes, halved
2 avocados, skin removed and flesh cut into strips

Preheat oven to 180 degrees C.

To make the coconut bacon, add all ingredients excluding coconut flakes in a bowl. Stir to combine then add the coconut flakes and mix to coat.

Line a baking tray with parchment and scoop out the coconut flakes from the bowl onto the paper. Spread them as evenly as possible, then pour the remaining marinade over the top.

Place in the oven for 8-10 mins. After around four minutes, remove from the oven and mix the flakes to ensure they cook evenly and avoid them burning.

Return to the oven and check every two minutes after that. Once browned, remove from oven and set aside in the tray to cool.

To make the green goddess ranch, add all ingredients into a high-speed blender and process until well combined and smooth. Add water to get your preferred consistency. Set aside.

To assemble the salad, place the lettuce leaves in a salad bowl, followed by tomatoes and avocado pieces. Spoon some green goddess ranch dressing in then sprinkle with coconut bacon bits.

Easy quinoa tabbouleh

Remember when I told you that there was a time in my life when I ate fried rice for lunch every single day? Well, there was also a time when I ate tabbouleh for lunch every single day.

I recently realised that since giving up wheat, I haven’t spent a lot of time revisiting my tabbouleh days. When I whipped up this test batch of wheat-free quinoa tabbouleh, it was clear that ignoring it for all these years was a huge mistake.

Not a fan of tabbouleh? I get it. But make sure you’ve really given it a go first. Sometimes, I cook some gluten-free penne pasta, drizzle it with a touch of red wine vinegar, sprinkle it with some nutritional yeast flakes and mix a couple of dessert-spoons of this tabbouleh through it. Some might call it carb overload. Others (myself included) would question whether that’s really such a thing.

Easy quinoa tabbouleh
Makes enough to feed four people as a generous side

1/3 c extra virgin olive oil
Juice of 1 lemon
200g cherry tomatoes, quartered
3 spring onions, finely sliced
1 c parsley, finely chopped
1/2 c mint, leaves torn
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp sumac
1/2-3/4 c cooked white quinoa
Salt and pepper

In a small bowl, whisk olive oil with lemon juice. Set aside.

In a medium-sized bowl, add tomatoes, spring onions, parsley, mint and spices. Mix to combine.

Gently fold the quinoa through the salad ingredients. Season with salt and pepper to taste.

Falafel baked cauliflower {vegan, gluten-free}

A recipe I’m working on has me totally stumped. It’s a dessert. An adaptation of a childhood favourite that mum and I would make together. I’m going to give it one last shot before I throw in the towel. Because I know that most of the time, persistence pays off.

Speaking of persistence, this falafel baked cauliflower has been a work in progress for a while. I had such high hopes for it that I first made it for a dinner party I hosted. I wasn’t 100 per cent happy the dish was ‘there’ but someone even went in for seconds so there’s that.

I found it challenging removing the stalk while keeping the florets attached. After a few failed attempts, I decided to carve out the inner part of the stalk with a small paring knife. Success.

After that and a few small tweaks, I had the perfect dish. Cauliflower so soft it melts like butter in your mouth around falafel stuffing. And a crisp outer layer that’s like the shell of a giant falafel. This, dear reader, is a dish I dream about.

Kale-Mary-baked-falafel-cauliflower

Falafel baked cauliflower
Serves 4

1 cauliflower
180g dry chickpeas, soaked overnight, drained and washed
1/2 red onion
2 garlic cloves
1/2 cup flat leaf parsley
1/2 cup coriander
1 tbsp besan flour
1 tsp cumin
1 tsp coriander powder
Salt and pepper, to taste
1/4 cup gluten-free bread or rice crumbs
Extra virgin olive oil, to coat cauliflower

Preheat oven to 220 degrees C and fill a large stock pot with water to boil.

Trim the leaves off the cauliflower. Turn it upside down then carve out the stalk. Be careful not to take too much off the sides of the stalk as you want to keep the florets attached and intact.

Blitz the soaked chickpeas with onion, garlic, herbs, spices, besan flour, and salt and pepper.

Once blended into a falafel texture, transfer mixture to a wide-based pan with a little olive oil. Cook about 5-8 minutes until garlic is fragrant and mixture starts to brown. Set aside to cool.

Add the whole cauliflower to the stock pot when the water has boiled. Let it cook for around 8 minutes until cooked through.

Spoon about half of the falafel mix into a separate bowl and add the bread or rice crumbs. Mix then add enough olive oil to combine and coat the crumbs.

Grease a baking dish and place the cauliflower into the dish stalk-side up. Using a spoon and your fingers, stuff the falafel mix into the hole where you carved the flesh out of the stalk. Then stuff around the florets as best you can without breaking them off.

Carefully turn the cauliflower floret-side up being careful to keep the stuffing from falling out. Rub olive oil over the florets, then coat the cauliflower with falafel and bread or rice crumb mix.

Once the cauliflower is coated with the falafel crust, cover with foil and place in the oven for 30 minutes. Remove foil and cook for another 15 minutes until crust browns and hardens.

Cut into quarters and serve with hummus or this cashew butter and salad.

Savoury breakfast waffles {gluten-free, vegan, soy-free, dairy-free}

I was in Melbourne last week for work. The only thing getting me through said trip, was indulging in some amazing Melbourne food. First stop: Gingerboy for dinner. There, I had the mapo tofu with okra, water chestnut, heirloom tomatoes and pickled thai chili, as well as the stir fried bamboo and fungus with hor fun noodles and korean black bean dressing. To top it off, I also ordered the coconut creamed rice. Of course, it was delicious and of course, I ordered too much food, but when in Rome…

When breakfast came around, I headed to Higher Ground and ordered the kale and cauliflower salad. To say it was delicious was an understatement. I wanted more. The only fault in the dish was the lack of carbs.

A week on, and I’m still thinking about how that cafe dish eclipsed a night of pure Asian delight (at Gingerboy). Because it’s unlikely I’ll be going down to Melbourne again anytime soon (and who knows if that means another visit to Higher Ground… I’ve heard weekend queues are long), I decided to recreate some of the flavours atop some savoury breakfast waffles. Hello carbs, hello happiness!

Kale_Mary_savoury_waffles

Savoury breakfast waffles {gluten-free, vegan, soy-free, dairy-free}
Serves 4

For the waffles
2 cups chickpea flour
2 cups water
1 tbsp extra virgin olive oil
Small bunch of chives, finely chopped
Pinch of salt

For the toppings
1/2 head cauliflower, cut into small pieces
5 kale leaves, roughly chopped
1 punnet cherry tomatoes
Pinch of salt
1/4 cup pumpkin seeds
1/2 avocado, skin removed and sliced
2 cups hummus (hold the sumac and add 2 tbsp chickpea miso powder)

Add all waffle ingredients into a large bowl and whisk until combined. Let stand at least 10 minutes.

Heat your waffle iron and add a little coconut oil to the pan (this helps prevent the batter from sticking). Pour a ladle of batter into the iron and close it for five minutes. Repeat for remaining batter.

While the waffles are cooking, heat a small amount of olive oil in a cast iron pan and add cauliflower, kale and whole cherry tomatoes. Keep it on a medium heat for around 15-20 minutes, stirring occasionally. Remove from heat and transfer contents into a heatproof bowl.

Add pumpkin seeds to the same cast iron pan and toast over a low-to-medium heat. Once browned, remove from heat.

To assemble, place two waffles and a couple of large dessert spoons of hummus on a plate. Top with kale, cauliflower and tomatoes, as well as avocado and pumpkin seeds.

 

Vegan tuna salad

This fishless tuna (funa) is really simple to make and tastes like canned tuna in brine. A lot of people like to make vegan tuna out of sunflower seeds or chickpeas, but I get the best result using a combination of the two.

This vegan tuna salad is elevated with the addition of these marinated mixed chickpeas. Suddenly, eating a salad for lunch isn’t the worst thing in the world. So, file this recipe in your list of best vegetarian recipes for lunch or those nights when you just can’t be bothered to cook. It will simultaneously nourish and satisfy you.

Vegan-tuna-salad-kale-mary

Vegan tuna salad
Serves 4 

For the tuna
1/2 cup chickpeas (cooked or canned)
1/2 cup sunflower seeds
2 marinated artichoke hearts
1/2 red onion, roughly chopped
1 tsp apple cider vinegar
Zest and juice of 1 lemon

For the salad
1 tbsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp nutritional yeast flakes
Juice of 1/2 lemon
3 gem lettuces, stems removed
1 punnet cherry tomatoes, or 4-5 small vine-ripened tomatoes, quartered
1/2 red onion, finely sliced
BA’s Marinated Mixed Beans (I use 1 cup of cooked chickpeas only in this recipe)
Radish, to serve
Dill, to serve

Add all tuna ingredients to a food processor and process on high until ingredients are combined. You want there to still be some texture, but overall, the tuna should be paste-like. Set aside.

Combine dijon, olive oil, nutritional yeast and lemon juice in a small bowl to make the dressing. Whisk until combined, then set aside.

In a large bowl, add lettuce, tomatoes, onion, marinated chickpeas, dressing and spoonfuls of tuna. Mix well to combine, before garnishing with radish and dill.