Cauliflower recipe sheet

A Flower for All Seasons

Aloo Ghobi Ingredients 1 small head of cauliflower or ½ a big cauliflower, cut into large florets.

Splash of oil 1 tablespoon of black mustard seeds 1 large pinch of Asafoetida 12 curry leaves, pulled off their stalk ½ teaspoon of ground turmeric 4 medium- sized potatoes, peeled and cut into chunks 1 big handful of frozen peas 3 chillies, seeded and chopped A small bunch of coriander Bring a pot of salted water to the boil and add your cauliflower. Bring back to the boil for a minute, then remove the florets with a slotted spoon and leave in a colander. Keep the cauliflower water to one side.

Heat a wide pan big enough to hold all the ingredients at once. Add a good splash of oil and when it’s hot add the mustard seeds, the asafoetida, the curry leaves and turmeric. Fry for a few seconds then add the diced potatoes, just enough of the cauliflower water to cover them and some salt.

Cover with a lid and simmer gently until the potatoes are just cooked. Add the peas, chillies and cauliflower florets, stir and replace the lid. Cook over a gentle heat until everything is cooked and soft, and the liquid is reduced.

Taste and season well with salt and pepper, sprinkle with loads of chopped coriander and serve.

Cauliflower Crust Pizza This is a delicious, low carbohydrate, wheat and gluten free alternative to a regular pizza dough. It is absolutely delicious.

Ingredients Small head of cauliflower One egg Mozzarella Parmesan cheese Garlic Salt and pepper Oregano Preheat your baking tray. Add the cauliflower to your food processor and pulse (till it resembles cauliflower snow). Bake in the oven for 10 minutes at 180째C. Once it is cooked, place in a towel and ring it to remove as much liquid as possible.

Add the cheeses and the spices and mix until well combined, then add your egg.

Use your hands to bring the dough together to form a ball.

Place on a piece of baking paper and form the ball into a thin circle and bake for a few minutes until sizzling.

Cauliflower Rice A fantastic seasonal, local and speedy alternative to rice.

Great for those on a low carbohydrate diet or for those on a gluten or wheat free diet.

Take a cauliflower head and remove the leaves. Next cut the cauliflower in half and cut the florets from the core until you are just left with the core.

Break the florets into evenly sized pieces, and place in a food processor in batches.

Process until evenly chopped but not completely pulverised. (You could use a grater if you do not have a processor).

Heat the oven to 180°C and spread the cauliflower rice on one or more baking trays. Bake for 15 minutes- flipping the rice at least once during this time.

Alternatively you can pop some oil in a frying pan over a medium heat and add the “rice�.

Season with salt, pepper and a complimentary spice, heat through then enjoy!