Nor'West News: September 21, 2023

14
Thursday September 21 2023
Game-changing cauliflower dishes
Cauliflower latkes
Makes 12
Latkes
2 potatoes, waxy variety (nadine),
scrubbed
½ medium onion
1 medium-sized cauliflower, cut
into florets
½ tsp turmeric
¼ tsp ground coriander
1 egg
2 spring onions, sliced finely
salt and pepper
Coriander yogurt
150g unsweetened yogurt
1 bunch coriander, roughly
chopped
8 mint leaves, finely chopped
½ lemon, juice
1 garlic clove, crushed
pinch salt and pepper
Method
• Make the yogurt sauce by
combining all the ingredients and
mixing well. Leave in the fridge
until required.
• Chop the cauliflower florets, or
use a food processor, into a fine
crumb-like texture. Put in a large
bowl.
• Grate the potatoes and onions.
Squeeze in a clean cloth to remove
as much liquid as possible. Add to
the cauliflower.
• Add the turmeric, ground
coriander, salt, pepper, egg and
spring onion and mix well to
combine.
• Generously cover the bottom of a
large heavy-based fry pan with oil
and heat. When hot, add generous
spoonfuls of mixture. When
golden (about three minutes),
carefully turn over and cook
the other side for a further two
minutes or until golden.
• Remove and drain on kitchen
paper. Serve warm with the
coriander yogurt.
Cauliflower pizza
Serves 2-4
Base
500g cauliflower (about 1
medium)
200g broccoli
2 eggs
50g parmesan cheese, grated
75g ground almonds
salt and pepper
½ tsp dried oregano
Topping
3 Tbsp tomato pizza sauce
2 Tbsp oil
200g broccoli florets, blanched
briefly
1 small red onion, sliced thinly
2 cloves garlic, sliced thinly
200g spinach leaves
100g mozzarella
20g parmesan cheese, shaved or
grated finely
pinch chilli flakes
extra virgin olive oil (for drizzling)
Method
• Preheat oven to 200degC.
• Remove the stalk from the
cauliflower and broccoli and
discard, and cut into chunks.
Keep half of the broccoli for the
topping. Blitz the cauliflower and
broccoli in stages so it resembles
rice. Transfer to a bowl, cover with
cling film and microwave on high
for 5-6 minutes until softened.
Drain and tip on to a clean cloth
and squeeze tightly to remove any
excess moisture. Tip into a bowl
and add the ground almonds,
oregano, seasoning and eggs. Mix
well to form a dough.
• Line a baking tray with
greaseproof paper and grease
lightly with oil.
• Mould the cauliflower mixture
so it forms a large round or 2 small
rounds if desired. Bake for 15-20
minutes or until golden.
• While the base is cooking,
prepare the topping.
• Heat a frying pan to medium and
add 2 tablespoon of oil. Add the
sliced onion and garlic and cook
until the onion has softened (3-5
minutes). Add the broccoli and
cook for a further 3 minutes. Add
the spinach and chilli. Season well
with salt and pepper and remove
from the heat.
• When the base is ready, carefully
spread with tomato sauce and
sprinkle over the greens. Finish
with cheese and bake for 15
minutes or until the cheese has
melted and the pizza looks golden
and delicious.
• Finish with a little more freshly
shaved parmesan and a drizzle of
extra virgin olive oil.
PHOTO: GETTY
Cauliflower hummus
½ head (700g) cauliflower, cut
into florets
4-6 cloves garlic, peeled
80ml olive oil
½ tsp salt
1 tsp ground cumin
pinch smoked paprika
2-3 Tbsp fresh lemon juice
2 Tbsp tahini
To serve
2 cloves garlic, peeled and
sliced thinly
2 Tbsp olive oil
small handful parsley, roughly
chopped
Method
• Place a steamer basket over
a pot of boiling water. Add the
cauliflower florets and garlic
and steam until tender (about
15 mins). Remove and allow
to cool.
•Place the garlic, oil, salt,
cumin, paprika, 2 Tbsp lemon
juice and tahini in a food
processor and blend until silky
and smooth.
• To serve, heat the garlic and
olive oil until the garlic starts
to go golden brown. Remove
from the heat and pour over
the hummus. Sprinkle parsley
on top and serve.