Cauliflower Bites

I found this recipe on potatostrong.com but have tweaked it to suit me. Basically, I have simplified it because I am lazy. To get the original recipe, see the website.  I liked the results I got with the pared down version, but I suspect the original gives you an even better end result.

What you will need:

1 head of cauliflower

1 cup pf flour (I used chickpea to keep it gluten free)

1 cup non-dairy milk (I used rice milk)

1 cup breadcrumbs (I used gluten free ones)

Spices (you can use onion or garlic powder, nutritional yeast, etc)

Method:

Preheat the oven to 235 degrees Celsius. Wash and cut cauliflower into florets. Mix the flour, non-dairy milk and spices and whisk to combine. Put florets into this mixture and mix to coat. Then dip each floret into a bowl of the breadcrumbs and lay onto baking sheet lined with baking paper.

Bake until crispy and browned – approx. 20 minutes.

Serve as is or you can serve with bbq or chili sauce to dip florets into. 

Cauliflower and Potato Curry

Another low fat recipe I found in The New McDougall Cookbook by John and Mary McDougall. I have been concentrating on low fat recipes lately. My interested started purely for weight loss issues but then in December I had to have my gallbladder removed. Once that happened, I had even more incentive to cut back on my fat intake. So here I am, learning how to cook and eat without the use of vegetable oils. I have found that it hasn’t been all that hard, once you learn a few techniques and substitutions. Oh, and the food still tastes good!

I am sharing this recipe because I loved it!  So full of flavour and very filling! Just serve over a bed of steamed brown rice.

What you will need:

1 large onion, chopped (optional)

2 cloves garlic, minced (optional)

¼ cup water

1 tbsp cumin

Dash or two chili powder

1-2 tsp curry powder

4 cups vegetable stock

1 cup brown lentils

1 can crushed tomatoes

2 medium potatoes, peeled and chopped

2 cups cauliflower florets

1 carrot, peeled and sliced

1 cup frozen peas

¼ cup chopped fresh coriander

Method:

Place the onion and garlic in a large pot with water and cook, stirring, for a few minutes. Add spices and stir. Add vegetable stock and lentils. Mix and bring to boil and then reduce heat, cover, and cook for 30 minutes.

Add tomatoes, potatoes, cauliflower, and carrot. Cook for 30 minutes. Stir in peas and cook for 5 minutes. Remove from heat and stir in coriander.

Golden Spicy Cauliflower

A quick and easy low fat recipe that I found in The New McDougall Cookbook by Dr. John McDougall. I like this served on top of steamed brown rice. The original recipe calls for the use of 2 tbsp of rice vinegar but I found this to be too much, so I suggest halving that amount, unless of course, you really like the sharp, vinegary taste of foods.

What you will need:

1 medium cauliflower, cut into florets

2 cloves of garlic, pressed (optional)

2 tbsp grated fresh ginger

1 cup water

2 medium tomatoes, chopped

1 bunch spring onions, chopped (optional)

1 tbsp rice vinegar

2 tbsp tamari or soy sauce

½ tsp ground turmeric

Method:

Place the cauliflower, ginger and garlic (if using) in a saucepan with ½ cup of water. Cook, stirring now and then, for approx. 10 minutes. Add another ½ cup of water and the rest of the ingredients. Bring to boil then reduce heat and simmer, covered, until the cauliflower is tender. (Usually 10 more minutes.) Stir occasionally while it is cooking, to prevent sticking.