Cauliflower mash | vegan

It’s probably already out of fashion now but cauliflower mash, I took a while to get to meet you but now I have, it’s true love.

My gorgeous friend Maria-Elena (check her out on Insta @thewellnessfountain) made me the most delicious cauliflower mash a few weeks ago & I swore I would try it at home.

With a dairy-free 1 year old, I opted to make this version vegan but of course you could swap olive oil for butter if you prefer.

INGREDIENTS
700g cauliflower (approx 1 small cauliflower)
1 tablespoon olive oil
1/2 lemon, juiced
salt, to taste
It’s not essential but I recommend popping fresh herbs of your choice on top – thyme, oregano, finely chopped rosemary or parsley

Note: I infused my olive oil with rosemary, thyme & oregano from my garden which is really a fancy way of saying I threw some herbs into a jar with the olive oil & let it sit for 24 hours.

METHOD
1. Chop the cauliflower roughly into quarters
2. Throw the cauliflower in the thermomix – whizz it up on speed 5 for about 15 seconds. If you need to after this, remove the lid & scrape down the sides
3. Add in about 200g water (you could also use stock if preferred)
4. Set the timer for 15 minutes & 100 degrees celsius, on speed 3
5. When the time is up, be super careful as it will be piping hot – I hold a little sieve (a tea leaf strainer does the job) to tip in the squeezed lemon & olive oil
6. Give it one last whizz – just about 10 seconds on speed 4 (no heat required)
7. Once this is done, give it a taste & check you’re happy with texture & balance of flavours. I of course add more olive oil on top & some fresh herbs

Clean cauliflower gratin | vego GF RSF

My 2 year old is obsessed with cauliflower (let me gloat for a few seconds as it probably won’t last…). I also love it but wanted to make it a more significant element of a meal hence the gratin….

What you need
1/2 cauliflower, chopped into bite size pieces (or bigger if you prefer)
1 tub ricotta
1/2 cup grated cheese
*optional: 1/4 cup parsley

How to do it:
*turn the grill on at about 200 degrees celsius
1. Steam or boil the cauliflower, then drain
2. Mix the tub of ricotta through the cauliflower in a mixing bowl
3. Spoon the mixture into a large or 2 smaller oven dishes.
4. Top w cheese
5. Throw under the grill until golden brown
*optional: top w parsley & pepper

Rainbow bowls

When I first saw pictures of salad bowls full of colour, I knew it was something I would be trying.

It sounds clichéd & I’m not going to pretend to be the first to say it but preparing a meal full of nature’s colours – green, red, orange, yellow, purple, really does leave you feeling more satisfied than a monomeal, or even a meal w 2 main elements. Maybe it’s the different textures & tastes that help, as well as the aesthetics.

I’m not going to tell you how to combine your veggies but I would recommend in each bowl a combination of textures & flavours (or sweet, savoury, spicy).

A tip on cooking veg: steaming is better than boiling, so nutrients don’t get lost in the water. If you are boiling, when you turn off the stove, drain the water immediately. This stops the veg cooking & no more nutrients escape into the water.

Here are some winning combinations –

SYDNEY AUTUMN
Dutch (purple) carrots
Pumpkin (roasted)
Peppers/Capsicum
Parsley
Kale
Goats Cheese
Chilli

SYDNEY WINTER
radicchio
Radish
Cauliflower, steamed 2 minutes
Broccoli, steamed 2 minutes
Kale
Squash, steamed 1 minute
Carrot

SYDNEY SPRING
Capsicum
Broccoli
Sweet potato
Red cabbage
Carrot w coriander
Cos lettuce

LONDON SUMMER
Carrot
Peppers / Capsicum
Parsley
Parmesan
Watercress & Rocket
Radish

LONDON END OF SUMMER
Peppers
Sweet Potato, roasted in ginger
Carrot & basil
Radish
Mushroom & parsley
Broccoli, steamed 2 minutes
Purple cabbage
Hummus as a dressing

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rainbow bowl 5 @alicegruzman

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baby spinach radicchio sweet potato @alicegruzman

 

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