- Half a head of cauliflower, cut into bite sized florets
- 1 cup panko breadcrumbs
- 2 eggs, whisked
- 2 Tbsp honey
- 2 cloves garlic, minced
- 1 tsp bouillon or vegetable stock
- 2 tsp flour plus ¼ cup water
- 2 Tbsp soy sauce
Preheat oven to 180 C. Set whisked eggs aside in a small bowl. Set panko breadcrumbs aside in a separate bowl. Dip cauliflower pieces in the egg and then roll in the panko crumbs until fully coated and place on a baking sheet lined with baking paper. Repeat until all the cauliflower pieces are coated. Bake for 15 – 20 mins or until the coating is a golden brown and crunchy. While the cauliflower is cooking make the sauce on the stove. Add all sauce ingredients except the flour and water. Bring to a simmer and stir until completely mixed. In a jar with a lid, mix together the flour and water, put the lid on and shake until flour is completely dissolved. Add the flour mixture to the sauce. Keep stirring until the sauce reaches a low boil and cook until it thickens (about 2 minutes). Pour sauce over cauliflower and toss until completely coated. Garnish with chives or green onions if desired. Serve warm.
Bump and Baby Magazine
This roasted cauliflower is a little different than your average roasted cauliflower, and the kids absolutely love it! The recipe comes from a course I’m in the middle of doing – it’s an online cook school called Rouxbe. If you’re at all interested in cooking I highly recommend it, it’s an amazingly informative course chock full of info on all aspects of cooking and nutrition. I’ve been completely blown away by the information I’ve absorbed so far.
- 1 clove garlic
- zest and juice of 1/2 lemon
- 1/2 tsp sea salt
- freshly ground black pepper (to taste)
- 2 to 3 tbsp olive oil (or other oil of your choice)
To make the dressing, crush the garlic over a large bowl. Add the lemon zest, lemon juice, salt and pepper. Whisk in the olive oil. Set aside while you prepare the cauliflower.
Preparing and Roasting the Cauliflower:
- 1 whole head cauliflower
- parmesan cheese* (optional)
To start the cauliflower, preheat your oven to 230 degrees (450° degrees Fahrenheit). Remove the large florets from the cauliflower and cut them into even-sized pieces. Any of the very large florets can be sliced in half. Place the cauliflower into the dressing and toss to coat.
To roast the cauliflower, line a baking sheet with parchment paper or aluminum foil. Lay any flat pieces of cauliflower cut-side down, so they caramelize nicely. Roast for about 10 minutes before tossing. Return to the oven for about 3 or 4 minutes or until it is almost cooked through.
Once it is almost cooked through, grate some fresh parmesan cheese over top, if desired. Place back into the oven for another minute or so, just to melt the cheese.
Transfer to a serving dish and enjoy.
I’m right into cauliflower at the moment, I’ve realised how easy it is to get it into the kids if you make it look like something else! Like this creamy cauliflower with feta and basil – it totally looks like a creamy rice dish and my kids love rice. They also love this dish and they still have no idea that it’s cauliflower; oh how it makes me smile.
- 700g cauliflower florets
- 1 cup water
- 2 teaspoons bullion or vege stock
- 1 cup milk
- 1 onion finely chopped
- 3 cloves crushed garlic
- 100g feta chopped into small squares
- bunch of basil, chopped
Place cauliflower in food processor and pulse until it resembles rice. Heat oil in large saucepan or frying pan, add onion and garlic and cook for a few minutes until softened. Add cauliflower and stir for a few minutes. Mix together water, bullion and milk and add to cauliflower, cook for about 10 minutes, stirring, until tender. Add feta, and basil at the end, just before serving.
With Summer coming we’re starting to get into the salads again, yay! I love this one; it’s full of loads of good stuff, including my fav grain quinoa plus pistachios, dried cranberries and even last seasons pumpkin (those things keep forever!)
I’ve been so busy lately I haven’t had much time for any blogging, but this one was too good not to share:
Quinoa Pumpkin Salad
- 1 red onion, peeled and diced
- 450g diced pumpkin
- 3-5 cloves garlic
- 1 Tbsp canola oil
- salt and pepper
- 3 cups cooked quinoa (1 ½ cups raw)
- 2 tsp Bullion or Vege Stock
- zest of one orange
- 2 cups roughly-chopped fresh spinach
- 1/3 cup dried cranberries
- 1/2 cup shelled pistachios
Preheat oven to 170. In a large mixing bowl, toss pumpkin, onion, and garlic cloves until they are evenly coated with oil and season generously with salt and pepper. Spread out in an even layer on the prepared baking sheet. Roast for 30 minutes, or until soft and cooked and the edges begin to slightly brown. Remove and set aside. Mix together cooked quinoa, bullion and orange zest. Add the roast pumpkin, spinach, cranberries and pistachios to a large mixing bowl, and gently toss to combine.
This one’s a winner with the kids, which is always a winner with me! Great for BBQ sides, now that the weather’s slowly warming up a bit…
1/2 Cup greek yoghurt
1 TBL apple cider Vinegar
1 TBL Honey
3 Cups broccoli flourets
2 TBL Slivered Almonds
1 red onion, cut up
4 rashes Bacon
Steam broccoli until cooked but still slightly crunchy, and cool. Cook bacon and red onion together in frying pan and set aside to cool as well. Mix together all ingredients except broccoli. Pour
yoghurt mixture over broccoli and mix together.