Honey Garlic Cauliflower for Bump & Baby Magazine

honey-garlic-cauliflower-bites

Ingredients

  • Half a head of cauliflower, cut into bite sized florets
  • 1 cup panko breadcrumbs
  • 2 eggs, whisked

Sauce

  • 2 Tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp bouillon or vegetable stock
  • 2 tsp flour plus ¼ cup water
  • 2 Tbsp soy sauce

Directions

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

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Thyme & Feta Falafel on Egg Noodle Pesto Salad

Excited to be featured in the latest e-mag and blog for Bump & Baby – a new magazine and website full of info on pregnancy and newborns.

I made a this super easy falafel with egg noodles.  Chickpeas are a great source of protein, and have high levels of iron which of course is great for pregnancy or lactating women.  They are also said to lower the risk of breast cancer and protect against osteoporosis.  Also great for weight loss, because of their high fiber content and low GI, they keep you full longer, controlling the appetite.

thyme feta falafel on pesto noodle salad recipe 2

Serves 2

Thyme & Feta Falafel

400g can chickpeas, drained and rinsed
1 Tbsp fresh thyme
1/4 cup feta, chopped into small cubes
1 clove garlic, crushed
1 Tbsp flour
1/2 tsp baking powder
1 Tbsp olive oil
oil for frying

Place chickpeas, thyme, garlic and olive oil into blender and blend until smooth paste is formed. It doesn’t need to be completely smooth, can still have a few chucks in it.  Add flour and baking powder and keep blending.  Add chopped feta and mix well.  Mould into 6 – 8 balls and lightly press to form a patty shape. Heat some oil in a frying pan, enough to cover the entire bottom.  Once hot place    chickpea patties in the oil and cook until a crispy golden colour (about 5 minutes) then flip and repeat.

Egg Noodle and Pesto Salad

100g egg noodles, cooked to packet instructions
3 Tbsp basil pesto
2 grated carrots

While noodles are still warm, mix in the pesto.  Once the pesto is well mixed, add the grated carrots and mix well.  Distribute to two bowls and serve with falafel patties on top.