- 4cups large cauliflower florets (about 1 pound)
- 1/2 cup water
- 1/2 teaspoon salt
- 1cup canned garbanzo beans (chickpeas), rinsed and drained
- 1cup cooked brown rice
- 1/4 cup finely chopped shallots
- 1/4 cup snipped fresh cilantro
- 3tablespoons grated Parmesan cheese
- 3/4 teaspoon curry powder
- 1/2 teaspoon ground black pepper
- 1/3 cup all-purpose flour
- 4tablespoons olive oil
- 1 recipeGreen Pea Pesto
- 1/2 cupfrozen peas, thawed
- 1/2 cupsnipped fresh Italian (flat-leaf) parsley leaves
- 1/4 cupsnipped fresh basil
- 1/4 cupsnipped fresh mint
- 2tablespoonsgrated Parmesan cheese
- 1shallot, chopped
- 1 - 2tablespoonslemon juice
- 1/4 teaspoonsalt
- 1/4 teaspoonground black pepper
- Pinchcayenne pepper (if desired)
MethodBring to boiling over high heat; reduce heat. Simmer, covered, about 30 minutes or until cauliflower is very soft, stirring and adding more water if necessary. Uncover. Cook about 5 minutes more or until most of the water has evaporated. Mash cauliflower with a fork (you should have about 1-2/3 cups mashed cauliflower).
- 1kg cauliflower
- 2 tbsp olive oil
- 1 tbsp paprika
- 300g basmati wild rice mix
- 300g Puy lentils
- 300g raisin
- large handful roughly chopped parsley
- large handful mint leaves, chopped
- zest and juice 2 lemons
- 8 tbsp olive oil
- 2 tbsp white wine vinegar
- Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.
- Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.
- To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.
- Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High – there is no need to add any water. Stir in the coriander. For spicier rice, add some toasted cumin seeds.
- 160g frozen green beans
- 160g frozen peas
- 1 tbsp sunflower oil
- 50g bacon lardons
- 1 onion, chopped
- 160g carrots, peeled and finely chopped
- 1 large egg, beaten
- 200g small cauliflower florets
- 1 tbsp soy sauce
- 25ml sweet chilli sauce
- 20g prawn cracker
- Put the kettle on to boil. Put the beans and peas in a large sieve then pour over the boiled water to defrost them. Drain and set aside.
- Heat 1 tsp oil in a large, non-stick frying pan or wok. Add the bacon and fry for 2-3 mins. Add another 1 tsp oil and cook the onion and carrots for 1-2 mins until slightly softened, then push the veg and bacon to one side of the pan. Add the final 1 tsp oil, then pour in the egg, stirring constantly to scramble it.
- Pulse the cauliflower in a food processor until it resembles rice. Add the cauliflower and soy to the pan, and stir together. Add the green beans and peas, and cook, stirring, for 1-2 mins until hot through. Divide between two plates and serve with sweet chilli sauce for drizzling. Break the prawn crackers into rough crumbs. The crackers absorb moisture quickly so, to keep them crunchy, it’s best to serve them in a dish on the side to sprinkle over the rice while eating.