CAULIFLOWER CURRY GRILL PACKETS WITH YOGURT SAUCE

SERVES 4 PORTIONS

FOR THE YOGURT SAUCE

1 cup (235 ml) plain non-dairy yogurt

2 tbsp. (5 g) chopped fresh cilantro

2 tbsp. (5 g) thinly sliced scallions

1 tbsp. (15 ml) lime juice

1/2 tsp. onion powder

1/2 tsp. lime zest

1/4 tsp. salt

FOR THE CURRY CAULIFLOWER

1 lb. (455 g) cauliflower florets, chopped into bite-sized pieces

1 lb. (455 g) russet potatoes, diced

1 cup (140 g) chopped white onion

1 cup (150 g) halved cherry tomatoes

1 cup (150 g) green peas

1 can (15 oz., or 455 g) chickpeas, drained and rinsed

1 1/2 tbsp. (25 ml) melted coconut oil

1 1/2 tbsp. (10 g) curry powder

Pinch of salt, plus more to taste

Pinch of black pepper, plus more to taste

1 tbsp. (15 ml) lemon juice

NUTRITIONAL VALUES

Calories: 655kcal
Fat: 12.7g (5.6g S.Fat)
Carbs: 109.2g
Protein: 31.8g
Sugar: 24.8g
Sodium: 554mg

METHOD

TO MAKE THE YOGURT SAUCE
In a small mixing bowl, combine all the yoghurt sauce ingredients and stir to combine. Place in the refrigerator until ready to serve.

TO MAKE THE CURRY CAULIFLOWER
Preheat the grill to 400°F (200°C). Place the cauliflower, potatoes, white onions, tomatoes, peas, and chickpeas in a large mixing bowl. Drizzle coconut oil over the top of the vegetables and toss to coat. Stir in the curry powder, as well as a pinch of salt and pepper, until evenly coated.

Tear off four 12 x 18-inch (30 x 46-cm) pieces of aluminium foil and lay them out. Place the curry cauliflower mixture in the centre of each of the four sheets. Fold the two long sides toward the centre and press the seam together until it reaches the filling. To seal the ends, fold the two short sides in twice.

Place each packet on the grill for 7 minutes, then flip and grill for another 7 minutes. Gently open one packet and poke the cauliflower and potatoes to see if they are tender. If not, continue to cook until they are.

When the packets are done, place them on a cooling rack for 5 minutes before opening and serving. After opening the packets, squeeze lemon juice over each one and season with salt and pepper. Enjoy the packets with the yoghurt sauce on the side.

RECIPE NOTES

Try making these the night before a cookout or picnic so the flavours can really marinate, and you don't have to worry about it the next day!

Replace the chickpeas with 14 oz. (400 g) diced extra-firm tofu for a higher protein content.

ROASTED CAULIFLOWER TOMATO SOUP

SERVES 4 PORTIONS

2 lb. (910 g) cauliflower florets

1 1/2 tsp. olive oil

1/4 tsp. sea salt

Pinch of freshly ground black pepper

2 cups (475 ml) gluten-free vegetable broth

1 cup (160 g) diced white onion

1 can (14.5 oz., or 410 g) organic tomato sauce

1 can (14.5 oz., or 411 g) organic diced tomatoes

1 can (15 oz., or 425 g) chickpeas, rinsed and drained

2 cups (72 g) loosely packed chopped Swiss chard

1 tsp. dried Italian seasoning

1/4 tsp. crushed red pepper flakes

Salt and freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 528kcal
Fat: 9.2g (1.1g S.Fat)
Carbs: 91.1g
Protein: 27.9g
Sugar: 26.4g
Sodium: 1097mg

METHOD

Preheat your oven to 190°C/375°F and line a baking sheet with parchment paper.

Toss the cauliflower florets with the olive oil, salt, and pepper to coat evenly. Roast for 30 minutes, spread out on a baking sheet. To ensure even browning, stir the florets halfway through the cooking time.

Warm 1/4 cup (60 mL) vegetable broth in a large pot over medium heat while the cauliflower roasts. When the pot is hot, add the onions and sauté until translucent, about 3 to 5 minutes. Add the remaining vegetable broth, tomato sauce, diced tomatoes, and chickpeas.

Bring the mixture to a boil, then reduce to a simmer. To the soup, add the Swiss chard, Italian seasoning, and red pepper flakes. Add the roasted cauliflower to the soup slowly, stirring it in. Cover the pot with a lid and continue to cook for 5 minutes. Season with salt and black pepper to taste. Serve immediately.

RECIPE NOTES

To give this soup more body, combine 1 cup (185 g) cooked quinoa with the roasted cauliflower.

TIKKA CAULIFLOWER CHUNKS

SERVES 4 PORTIONS

1 cup (230 g) plain coconut milk yogurt

2 tbsp. (28 ml) lemon juice

1 tbsp. (6 g) minced fresh ginger

2 cloves of garlic, minced

1 tbsp. (6 g) minced fresh jalapeño

1 tsp. ground turmeric

1/2 tsp. ground cumin

1/2 tsp. garam masala

1/2 tsp. sea salt

Pinch of freshly ground black pepper

2 lb. (910 g) cauliflower, cut into florets

1/4 cup (54 g) coconut oil, melted

3 tbsp. (3 g) chopped fresh cilantro

NUTRITIONAL VALUES

Calories: 199kcal
Fat: 15.1g (12.8g S.Fat)
Carbs: 15.8g
Protein: 4.9g
Sugar: 6g
Sodium: 330mg

METHOD

Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper.

Purée the yoghurt, lemon juice, ginger, garlic, jalapeno, turmeric, cumin, garam masala, sea salt, and pepper in a food processor or blender until mostly smooth. Toss the cauliflower florets with the sauce in a large mixing bowl until evenly coated, then spread them out on the parchment paper.

Roast the cauliflower for 20 to 25 minutes, flipping the florets halfway through to prevent one side from burning. Remove the baking sheet from the oven once the cauliflower is roasted and lightly browned and brush the florets with the melted coconut oil.

Put the cauliflower in a serving bowl, top with the cilantro, and serve with toothpicks or a serving spoon.

ASIAN CAULIFLOWER & POTATO SALAD

SERVES 1 LARGE OR 2 SMALL PORTIONS

7 oz. (200 g) new potatoes sea salt

1/2 small cauliflower

1/2 small eggplant

1 small garlic clove

1 red chile

1 3/4 oz. (50 g) cashew nuts

2 sprigs of cilantro

1 1/2 tbsp. canola oil

1/2 cup (120ml) coconut milk

pinch of freshly ground black pepper

pinch of ground cumin

pinch of ground cinnamon

pinch of ground allspice

NUTRITIONAL VALUES

Calories: 495kcal
Fat: 36.8g (15.8g S.Fat)
Carbs: 39.5g
Protein: 9.5g
Sugar: 9.5g
Sodium: 277mg

METHOD

Scrub the potatoes and cook them in salted water for 20–25 minutes with the skins on. Allow to cool slightly before peeling and cutting into thick slices.

In the meantime, separate the cauliflower into florets. Remove the stalk from the eggplant and cut it into cubes. Garlic, peeled and finely chopped Cut the chile in half lengthwise, remove the seeds, and finely chop. Toast the cashews in a dry pan until golden brown, then cool and roughly chop. Remove the cilantro leaves from the stalks and finely chop them.

In a large high-sided pan, heat the oil and sauté the garlic over medium heat. Continue to cook the cauliflower, eggplant, and chile until the vegetables are al dente. Season with salt, pepper, cumin, cinnamon, and allspice and pour in the coconut milk. Transfer the mixture to a bowl after folding in the potatoes. Allow the salad to cool completely before scattering the cashews and cilantro on top.

BEASTLY CAULIFLOWER BREAKFAST BURRITO

SERVES 4 BURRITOS

FOR THE BREAKFAST POTATOES

1 1/2tbsp. (25 ml) sunflower oil

1 lb. (453 g) russet potatoes, chopped

1 cup (145 g) diced green bell pepper

1 cup (140 g) diced white onion

1/4 cup (60 ml) water

1/2 tsp. salt, or to taste

1/8 tsp. pepper, or to taste

FOR THE CAULIFLOWER SCRAMBLE

1 tsp. sunflower oil

1 1/2 lb. (685 g) cauliflower florets, chopped

1/4 cup (20 g) nutritional yeast

1 tsp. Indian black salt (kala namak; see note)

1 tsp. onion powder

1/4 tsp. black pepper

1/4 tsp. ground turmeric

FOR THE MAPLE PINTO SAUSAGE

1 tsp. sunflower oil

1 can (15 oz., or 425 g) pinto beans, drained and rinsed

1 1/2 tsp. maple syrup

1/2 tsp. fennel seed

1/2 tsp. dried sage

1/2 tsp. smoked paprika

1/4 to 1/2 tsp. salt

1/8 tsp. black pepper

FOR THE ASSEMBLY

4 large flour or gluten-free tortillas

1/2 cup (120 g) salsa

NUTRITIONAL VALUES

Calories: 549kcal
Fat: 10g (1.2g S.Fat)
Carbs: 95.1g
Protein: 24.7g
Sugar: 11.9g
Sodium: 467mg

METHOD

TO MAKE THE BREAKFAST POTATOS
In a large skillet over medium-high heat, warm the sunflower oil. Once hot, add the potatoes and cook, stirring occasionally, for about 10 minutes, or until golden brown. Sauté the bell peppers and white onions for 5 minutes more.

Reduce the heat to medium-low, add the water, and cover the skillet with a lid for 5 minutes, or until the potatoes are fork tender. Keep warm, uncovered, on low heat, seasoning to taste with salt and pepper.


TO MAKE THE CAULIFLOWER SCRAMBLE
In a large sauté pan over medium heat, warm the sunflower oil. Sauté the cauliflower in the pan for 5 to 7 minutes, or until softened and reduced in size. Combine the nutritional yeast, Indian black salt, onion powder, black pepper, and turmeric in a mixing bowl and toss until the cauliflower is evenly coated. Warm on a low heat.

TO MAKE THE MAPLE PINTO SAUSAGE
In a small sauté pan over medium heat, warm the sunflower oil. Cook until the pinto beans are heated through, stirring occasionally. Cook for 3 minutes more after adding the maple syrup, fennel seed, sage, smoked paprika, salt, and black pepper.

TO ASSEMBLE
To soften and make the tortillas more pliable, microwave them for 30 seconds. Divide the breakfast potatoes, cauliflower scramble, and maple pinto sausage among the four tortillas, and top with salsa. Fold two of the tortilla's sides toward the center, then roll the end closest to you over the filling. Continue rolling the burrito until it is completely closed. Serve immediately or wrap in foil and freeze for later!

SPICY OVEN-ROASTED CAULIFLOWER

SERVES 2 SNACK PORTIONS

1/2 cauliflower, about 1 lb. (2oz./ 500g)

1 tbsp. chili oil

2 tbsp. olive oil

pinch of chili powder

2 tsp. mild curry powder

pinch of ground allspice

1/2 tsp. ground cumin

pinch of ground turmeric

3 tsp. slightly heaped Thai chili paste

NUTRITIONAL VALUES

Calories: 265kcal
Fat: 21.7g (3.1g S.Fat)
Carbs: 18.2g
Protein: 5.3g
Sugar: 8.7g
Sodium: 449mg

METHOD

Preheat oven to 190°C/375°F. Place the cauliflower florets in a bowl. Line a baking sheet with parchment paper. Combine both types of oil, all the spices, and the chilli paste in a screw-top jar. Close the lid and vigorously shake the jar until the ingredients have combined to form a smooth paste.

Apply the spicy paste to the cauliflower florets with your hands or a pastry brush. Bake the cauliflower for 25–30 minutes in the centre of the oven. To test for doneness, insert a toothpick into a floret and it should pass through without resistance. Cauliflower is delicious hot or cold.