Ah cauliflower, the pale, unloved middle child of vegetables British people don’t really know what to do with but insist on eating and complaining about anyway. I don’t actually know when the last time I ate a cauliflower was but, as my mum’s on a diet and insists on trying new things, we gave these two more creative recipes a go.
I’m usually pretty skeptical of the ‘healthy food’ wave, but this isn’t just ‘gluten free for the hell of it’ stuff, it’s actually a creative way to reduce carbs, and eat more veg that actually tastes good.
These recipes can be found here, but I’m going to do you a huge favour and post them below (with a few of our own little twists). This is because for some reason on these sites people insist on giving recipes with a preamble of their life story, the story of their kids, how they put on weight after childbirth, how their husbands like to eat this on the weekend but not that on a Tuesday, and I’m like fam. What are the ingredients though?
I’ve also converted measurements from American cups to whatever we use in the UK. You’re welcome.
Cauliflower tots (prep. 30 mins, cooking 20 mins)
For clueless Brits: a ‘tot’ is like a bit-sized chunk, not a measurement for whisky.
- 300-350g of cauliflower florets (just the heads, not the stalks)
- 1 egg
- 1 egg white
- 1 onion, minced very fine
- 50g grated cheese
- 75g breadcrumbs
- 3 tablespoons of parsley
- seasoning (we added salt, black pepper, a dash of cinnamon, and some red pepper/paprika)
- Oven preheated to 200c
- Baking tray (medium to big)
- Non-stick baking sheet
- Cooking spray spray (or a dollop of oil rubbed over the non-stick baking sheet)
- Food processor**
- Steam cauliflower for 5 minutes until tender (NOT mushy), drain, and dry
- Using your food processor**, whizz the cauliflower up until in fine, grainy pieces
- Combine all the ingredients into a bowl, season, and mix well
- Spray baking sheet with cooking spray
5. Take about a tablespoon of the mixture into your hands and roll into an oval (repeat until mixture is used up…)
6. Bake for 15-20 minutes, turning them over halfway
Make sure your onions and cauliflower are really finely minced, otherwise they won’t stick!! The recipe says that you can make about 30, but we made ours quite big (meal sized, not snack sized), so if you’re making them on the large side, remember to bake them for a bit longer.
**If you don’t have a food processor, a big knife and some patience will do fine.
Image source: http://www.skinnytaste.com/cauliflower-tots/
Cauliflower fried rice (prep. 10 mins, cooking 10 mins)
- 1 small cauliflower (again, just the floret, not the stalks)
- 2 eggs
- 75g mixed frozen vegetables
- 2 spring onions
- 3 garlic cloves
- 3 tablespoons of soy sauce
- 1 tablespoon sesame seed oil
- Seasoning (we used a tiny bit of salt, black pepper, red pepper/paprika)
- Food processor**
- Plates (this dish is best served immediately)
- Add the eggs and 1 tablespoon of sesame oil into a bowl, whisk, and set aside
- Set your food processor to a grating setting, cut the head into chunks, send through grater
- Add rest of sesame oil into a wok, heat up, add cauliflower, spring onions, garlic, and mixed veg, stir-fry for about 3-4 minutes
- Add seasoning, continue to stir-fry for another minute or so
- Chuck in eggs and stir continuously to combine
- Drizzle on soy sauce
**If you don’t have a food processor, use a cheese grater; if you don’t have a whisk, use a fork.
Image source: http://iowagirleats.com/2015/04/10/cauliflower-fried-rice/