- 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
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.
So every day for lunch I have a salad. I like to get some greens in me plus I’m not a big fan of bread, haven’t been for years. My theory is that I would rather have more of what’s inside the sandwich and leave the bread out! I just reckon it’s a big waste of tummy space.
My salads are pretty basic and vary according to what’s in my fridge, but generally they consist of greens (either mescaline, kale, baby spinach etc) with a chopped tomato, some grated cheese, pumpkin seeds, walnuts, sesame seeds and sprouts. The dressing on my salad is a big part, it has to be super tasty and preferably not from a bottle.
Miso Dressing is a favourite of mine and always put way too much on. The recipe below should last at least 3 days (or 3 lunches) but I barely have enough left for a second salad!
- 1 heaped tablespoon white or yellow miso
- 2 tablespoons apple cider vinegar
- ½ teaspoon grated fresh ginger
- 1 small garlic crushed
- 2 tablespoons sesame oil
- 2 tablespoons low-fat greek yoghurt
Combine all ingredients into a bowl and whisk until amalgamated. Toss over salad.