KALE OUT, CAULIFLOWER IN
Spring is in the air, we are swapping our biker boots for espadrilles and our jeans for shorts. We drink citron pressé instead of chai tea latte and eat no more kale but cauliflower. And I want to talk about that last one today, because the kale season is over, so we switch to the white variant. Smoothies, purees, soup, cake, pizza bases, you name it and you can make it with cauliflower. And to keep up with the times, I’m giving you three recipes with this vegetable.
Pizza Base
Here's what you need and how to make it
- 1 whole cauliflower
- 100 grams almond flour
- 3 eggs
- salt and pepper
Preheat the oven to 200 degrees.
Cut the cauliflower into florets and put them in a food processor until they are crumbly.
In a bowl, beat the 3 eggs and mix in the almond flour and salt and pepper.
Add that mixture to the cauliflower and blend it again in the food processor.
Then take ‘the dough’ out and knead it with your hands until it forms a ball.
Place that on a baking sheet lined with parchment paper. Divide the ball in half and roll both pieces out into a flat base (can be round, but also square).
Put the pizza bases in the oven for 25 minutes.
After that, you can top the bases with things you like. Tomato sauce, grated cheese, mozzarella, ham, grilled vegetables, just to name a few.
Roasted Cauliflower from the Oven
Here's what you need and how to make it
- cauliflower
- olive oil
- lemon juice
- ground cumin
- parsley
- salt and pepper
Preheat the oven to 180 degrees.
Cut the cauliflower into florets and then cut those florets in half.
Put the half florets in a bowl with plenty of olive oil and salt and pepper and mix everything together with your hands.
Place the cauliflower on a baking sheet and roast them for about 30 minutes. Do check occasionally and turn the florets.
Take them out of the oven and drizzle with lemon juice and mix with ground cumin.
Serve with freshly chopped coriander if you like.
Cauliflower Soup
Here's what you need and how to make it
- 1.5 liters of water
- onion
- 1 whole cauliflower
- 3 vegetable bouillon cubes
- 1 can of coconut milk
- coconut oil
- fresh parsley
Sauté a chopped onion in a bit of coconut oil.
Meanwhile, boil the water and add the bouillon cubes.
Cut the cauliflower into small pieces and add them to the onion.
Pour the broth into the pot with the cauliflower.
When the cauliflower is cooked, use an immersion blender to blend it until smooth.
Add the can of coconut milk and mix for a little longer.
Salt and pepper to taste and if you like, also a bit of nutmeg.
Serve with some fresh parsley and you're done.
