Johannesburg - This much neglected vegetable has come into its own since the Banting diet caught on, and it is being used to replace carbs in a host of recipes.
You can do more with it than make “cauli rice” or “cauli mash” though. Because it has a neutral flavour and a creamy texture when processed, this vegetables works well in recipes from pizza bases to bread.
CAULIFLOWER COUSCOUS SALAD
Serves 6-8
1 cauliflower, washed and broken into florets
1 red chilli, seeded and diced
125ml mint, chopped
125ml coriander, chopped
1 red onion, finely diced
zest of 1 lemon
1 bunch spring onions, sliced
salt and pepper
50g flaked almonds, toasted
125ml pomegranate seeds or dried cranberries
DRESSING
50ml olive oil
15ml sherry vinegar
juice and zest of 1 lemon
125ml olive oil
15ml honey
salt and pepper
Put the cauliflower florets into a processor and pulse until the mixture is crumbly and looks like couscous. Transfer to a bowl.
Add the chilli, mint, coriander, red onion, lemon zest and spring onion. Mix all of this together.
Season with salt and pepper.
Dress with a lemon vinaigrette.
Sprinkle with flaked almonds and the pomegranate seeds.
DRESSING: Put the olive oil, vinegar, lemon juice and zest in a bowl and whisk to an emulsion.
Slowly add the olive oil, whisking continually.
Mix in the honey and season with salt and pepper.
l Sherry vinegar can be replaced with red wine vinegar.
CRUSTLESS CAULIFLOWER QUICHE
Serves 4-6
500g cauliflower broken into florets
125g streaky bacon
2-3 shallots, peeled and cut into thin wedges
375ml grated cheddar cheese
80ml grated Parmesan cheese
60ml chopped parsley
5 eggs
250ml sour cream
80ml cake flour
salt and pepper
Steam cauliflower until just tender. Drain and put in a bowl.
Fry the bacon until almost crispy. Remove and chop roughly. Add the shallots and fry until soft.
Add the bacon and shallots to the cauliflower. Add both cheeses and parsley and toss. Put the mixture into a deep 23cm ovenproof dish.
Combine egg, sour cream, flour and seasoning and mix until smooth. Pour over the cauliflower.
Bake at 180°C for 25-30 minutes until golden and set. Serve warm or cold.
CAULIFLOWER FOCACCIA
Serves 6-8
300g cauliflower, cut into florets
375ml ground almonds
125ml coconut flour
60ml psyllium husks
15ml chopped rosemary
5ml bicarbonate of soda
3ml cream of tartar
5ml salt
125ml coconut oil, melted
125ml coconut cream
5ml apple cider vinegar
4 eggs, beaten
30ml olive oil, lemon-flavoured preferably
60ml green olives, pitted and halved
1/2 red onion, thinly sliced
15ml chopped rosemary
Chop the cauliflower in a processor. Place in a bowl and microwave on high for 4 minutes. Remove and cool slightly.
Tip into a clean tea towel and wring out as much water as possible.
Put the cauliflower into a mixing bowl and add the ground almonds, coconut flour, psyllium husks, rosemary, bicarbonate of soda, cream of tartar and salt and mix until combined.
Mix together the coconut oil, coconut cream, vinegar and eggs.
Add to the dry ingredients and mix well.
Spread the mixture into a well-greased 20x30cm oven tray.
Drizzle the top with olive oil and press in the olives. Scatter over the red onion and rosemary.
Bake at 180°C for 25-30 minutes until golden brown.
Remove and cool in pan for 15 minutes before turning out.
Cut into squares and serve warm.
CAULIFLOWER PIZZA
Makes 4
300g cauliflower florets
150g ground almonds
50ml psyllium husks
180ml grated Parmesan cheese
5ml salt
2 eggs
coconut flour for rolling
bottled pasta sauce
about 300g grated mozzarella cheese
toppings of your choice
Chop the cauliflower in a processor. Place in a bowl and microwave on high for 4 minutes.
Remove and cool slightly. Tip into a clean tea towel and wring out as much water as possible.
Put the cauliflower into a mixing bowl and add the ground almonds, psyllium husks, Parmesan cheese and salt and mix well.
Add the eggs and mix to form a dough. Set aside covered for 30 minutes.
Divide the dough into 4 portions and roll each one out to form a disc on a work surface dusted with coconut flour.
Place the discs onto a baking tray lined with baking paper. Bake at 200°C for 10-15 minutes until golden around the edges.
Remove and spread with a layer of the pasta sauce. Sprinkle with cheese and add the toppings of your choice.
Place under a heated grill to melt the cheese. Serve immediately.
CAULIFLOWER AND SWEET POTATO CURRY
Serves 4
30ml oil
1 onion, chopped
10ml chopped garlic
15ml chopped ginger
10ml ground coriander
5ml ground cumin
5ml turmeric
2-3 ml ground chilli
375ml vegetable stock
400g tin of chopped tomatoes
2 sweet potatoes, peeled and cubed
500g cauliflower, broken into florets
salt and pepper
5ml garam masala
60ml chopped coriander
Heat the oil and fry the onion, garlic and ginger until soft. Add the coriander, cumin, turmeric and chilli and fry until fragrant.
Add the stock, tomatoes and sweet potato. Simmer for 15 minutes.
Add the cauliflower, season well and simmer for another 15 minutes or until the vegetables are soft and most of the liquid has evaporated.
Before serving, mix in the garam masala and coriander.
The Star