Tag Archives: cauliflower

Cauliflower and Broccoli in a Rich Makhani Gravy

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This is such an easy Indian recipe from Vegan Richa – great for a tasty weeknight dinner, and comes together very quickly.

Some changes I  made:
– subbed 1 tsp of ground fenugreek for the leaves
– subbed half a can of fire-roasted tomatoes for fresh, and skipped the simmering time
– skipped the cashews and used a whole can of coconut cream (full fat)

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Tofu Tikka Masala

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This Tikka Masala by Erin at Olives for Dinner is AMAZING – this would be a great dish to cook for guests, it will blow them away.

The only changes I made were:

– I left out the habanero
– I used smoked paprika
– I subbed 1/2 tbsp of ground coriander for 1 tbsp of dried cilantro
– I used 1/2 tsp  ground ginger in place of fresh
– I left out the fresh cilantro
– I added a bunch of washed and chiffonaded swiss chard to the pan after adding the garam masala
– I mixed in a small head of steamed cauliflower florets towards the end

Cauliflower Mash

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This recipe comes from Spabettie, and makes a fantastic sub for mashed potatoes. It’s really creamy (and not “bean-y”) and very filling.

Makes enough for 4 generous sides.

1 head of cauliflower
1 tsp garlic powder*
1 can white beans (greath northern, butter, cannellini)
2 tbsp Earth Balance or similar
smoked salt
pepper
soy milk (unsweetened)

Bring a pot of water with a steamer basket to the boil. Core your cauli, chop into florets and steam for about 20 mins, until tender. Rinse the beans well and drain. Add the cauli and beans to a food processor and blend till creamy, using milk as needed and to your preferred consistency. Blend in the margarine and season with salt and pepper.

*the original recipe calls for fresh garlic, I just prefer powdered in these kinds of recipes

Cauliflower and Lemon Couscous

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This is a great, easy, light meal and serves about two, generously.

Pre-heat oven to 425F.

1 head of cauliflower, cut into small florets/chunks
juice from 1 lemon
2 tbsp oil
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
2 tbsp fresh thyme
salt and pepper

Toss together well, till the cauli is well coated. Spread out into a single layer on a heavy, foiled-lined cookie sheet and bake for about 30 mins, or until tender.

Bring to the boil, in a small pot

1.25 c of water
1 tsp fake chicken stock

Add

1 c pearl couscous

Bring back to the boil, covered, then reduce heat to a simmer and cook about 10 mins until all the liquid is absorbed.

Toss everything together and serve with some Gardein Chicken Tenders.

North African-Style Cauliflower Salad (Warm)

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Another great recipe from Mark Bittman. This goes great with the Chickpea and Arugula Salad.

1 head of orange cauliflower

3 tbsp olive oil
1 small onion, thinly sliced into half moons
4 cloves of garlic, minced
1/2″ cube of ginger, peeled and minced
1 tsp cumin
1 tsp coriander
1/4 tsp cinnamon
juice of one lemon

smoked salt and black pepper to taste

Set a large pot of salted water to boil. Slice the cauli in half and remove the core. Add to the pot and cook about 10 minutes, until just tender. Drain and set aside.

In a cast iron pan, heat the oil on medium. Add the onion, garlic, ginger, cumin, coriander, and cinnamon. Cook, stirring constantly, until the onions and garlic and just done (a couple of minutes). Add the lemon juice, deglaze the pan and turn of the heat. Add the cauli, toss to combine and then season with salt and pepper.

 

 

Veggie Korma with Cashew and Coconut Creams

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Original recipe here.

Be warned: if you make this recipe according to the following amounts, it produces TONS. Like, I fed 3 people with this and there is still enough left for probably another 5 servings, at least.

The original recipe calls for 2 tsp of red pepper flakes but, being kind of a sissy, I only used 1 and it was still pretty spicy. Also: maybe I didn’t crush the coriander seeds well enough, but I didn’t like the slight gritty bits I kept coming across while eating this. Aside from that, this was pretty delish and not difficult to make.

2 c raw cashews
2 c warm water
2 c vegetable broth

Soak the cashews in the water for about an  hour, drain, rinse, add to food processor with the broth and process for at least 5 mins, until super smooth.

2lb yukon gold potatoes, cut into bite-sized chunks
2lbs carrots, cut into bite-sized chunks
1lb cauliflower, cut into florets

Boil/steam the veggies and set aside.

2 yellow onions
8 cloves of garlic
2″ knob of ginger
3 tbsp peanut oil
1 tsp salt

Pulse in your food processor till it’s sort of a mince, but retains some texture. Add to the biggest pot or pan you have (I mean BIG – there is about 7 or more cups of liquid plus all the veg), saute with the oil on medium for 20 mins until brown.

Add:
1 tbsp crushed coriander seeds
1 tsp red pepper flakes (1/2 tsp if you’re sensitive to heat)

Saute another 3 mins.

Add:
2 tbsp curry powder
2 tsp garam masala
fresh black pepper
2 tsp salt

Saute another minute.

Add:
4 c vegetable broth
2 tbsp tomato paste
1 tbsp of tamarind concentrate OR the juice from 2 limes

Bring to a simmer.

Add:
the prepared cashew cream
1 whole can of coconut milk

Simmer uncovered for 15 mins – it’ll become nice and thick and creamy. Turn off heat.

Add:
2 c frozen peas

Fold these in and then add in the prepared veggies from above. Cover and let everything heat through. Serve with some caramelized red onion and fresh cilantro.

Cauliflower and Potato Salad

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This is a super creamy, delicious potato salad – great for the sunny days we’ve been having. Original recipe is here – the only changes I made were subbing vegan yoghurt and omitting the cheese. I served this with the tofu faux-meatballs from the last post and it was a great combo.

1 small head cauliflower, cut into small florets
13 oz small potatoes (waxy variety such as Yukon Gold)
2 tbsp oil*
2 large shallots, sliced into half moons
1 clove garlic, minced
2 tbsp white wine vinegar
3 tbsp oil*
1 tbsp horseradish
sea or kosher salt to taste
fresh cracked pepper to taste
1 tsp Dijon mustard
1 Tbsp mayonnaise (I used veganaise)
2 tbsp plain yogurt (soy)

*original recipe calls for olive oil, but I just used safflower

Cut potatoes into thick slices and boil till just tender. Drain really well and let cool. Steam or boil cauli till tender. Sautee shallots and garlic in the oil. Mix the rest of the ingredients in a jar and shake well. Add shallots/garlic to veges and then pour over dressing – start with half, toss and then decide if you’d like more. I didn’t think the salad needed as much dressing as this recipe produced.