A QUES­TION OF TASTE 3 ways to love cau­li­flower

Men's Fitness - - Food Fix -

BA­CON AND CHED­DAR MASH

IN­GRE­DI­ENTS (SERVES 4) 1 medium cau­li­flower head, cut into small pieces / 1tbsp cream cheese / 35g parme­san, grated / 1 clove gar­lic, finely chopped / 1 chicken stock cube / Pinch of black pep­per / 35g ched­dar, grated / 4 strips cooked ba­con, cut into small pieces / ½ tsp chopped chives / 3tbsp but­ter (op­tional)

TO MAKE

Bring a large pan of wa­ter to the boil and add the cau­li­flower pieces. Boil for six min­utes, then drain in a colan­der and use a heavy bowl to press the ex­cess wa­ter out. In a food pro­ces­sor, blend the hot cau­li­flower with the cream cheese, parme­san, gar­lic, chicken stock and pep­per un­til al­most smooth. Stir in the ched­dar and ba­con. Serve hot, topped with but­ter and chives. RECIPEFROM The Com­plete Low-Carb Cook­book by Ge­orge Stella

CO­CONUT, CO­RIAN­DER AND LIME CAULI-RICE

IN­GRE­DI­ENTS (SERVES 1) 1 small cau­li­flower head, cut into flo­rets / 2tsp co­conut oil / 1tbsp fresh lime juice / 2tsp honey / 35g fresh co­rian­der, chopped / 60ml co­conut milk / tsp sea salt

TO MAKE

‘Rice’ the cau­li­flower by shred­ding us­ing a food pro­ces­sor with a grat­ing at­tach­ment or a box grater. Pick out any large frag­ments that didn’t get shred­ded. Heat the co­conut oil in a fry­ing pan over medium heat. Add the cau­li­flower rice to the pan and sauté for five min­utes. Add the re­main­ing in­gre­di­ents and cook for 15 min­utes un­til the cau­li­flower is ten­der and the liq­uid has been ab­sorbed. Serve on its own as a side dish or mixed with veg. RECIPEFROM Meals Made Sim­ple by Danielle Walker

SPICY ROASTED FLO­RETS

IN­GRE­DI­ENTS (SERVES 6) 1 large cau­li­flower, base trimmed and leaves re­moved / 100g Greek yo­gurt / 1tbsp mild madras curry pow­der / 1tsp ground cumin / 1tsp pa­prika / 1tsp black pep­per / Salt, to taste

TO MAKE

Add the whole cau­li­flower to a pan of boil­ing wa­ter, cover and sim­mer for 15 min­utes. Drain and set aside. Pre­heat the oven to 160°C/gas mark 3. Line a roast­ing tray with parch­ment, then rub it with a lit­tle oil. In a small bowl, mix the yo­gurt, curry pow­der, cumin, pa­prika and sea­son­ing. Place the cau­li­flower in the tray and spoon the yo­gurt mix­ture over it. Roast for 45 min­utes or un­til ten­der (to check, in­sert a skewer – it should be soft but still hold its shape). Rest for ten min­utes be­fore serv­ing. RECIPEFROM The Sun­shine Diet by She­lina Per­mal­loo

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