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.

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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.