Cauliflower tahini pearl couscous salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cauliflower florets 2 cups baby zucchini rounds 1 1/4 cups chickpeas 1 1/2 cups cooked pearl couscous 1 cup chopped dates 1/2 red onion diced 1/3 cup almond flakes 1/3 cup pomegranate seeds 1/3 cup chopped mint leaves Roasting marinade 1/4 cup tahini 1 tbsp olive oil 1-2 tbsp honey 1-2 tbsp lemon juice 1 tsp sumac 1/2 tsp ground cumin 1/2 tsp ground coriander salt and pepper Dressing 1/3 cups runny tahini 1-2 tbsp apple cider vinegar 1-2 tbsp honey or pomegranate molasses or regular molasses salt and pepper to taste some hot water to smooth it out Method Preheat the oven to 180 degrees Celsius. Add the cauliflower, zucchini, and chickpeas to a baking tray, mix the marinade, pour over the vegetables, and mix well until coated. Bake the vegetables for 20-25 minutes until golden. Cook the couscous according to the packet instructions. Once the vegetables are golden, add the vegetables to the bowl along with the chopped dates, diced onion, toasted almond flakes, pomegranate seeds, and chopped mint. Mix the dressing until smooth and then pour over the salad, add a bit more mint if you like, serve, and enjoy!! Sore this salad in the fridge for 3-4 days for a meal prep wonder! Photo Gallery I hope you love this delicious and yummy cauliflower tahini salad! M*
Lemon cauliflower bean soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cauliflower head washed and diced (approx 4 cups) 1 yellow onion diced 1-2 garlic cloves 1 1/2 cups cooked chickpeas or cannelloni beans 300-400ml coconut milk Vegetable stock 1/3 cup nutritional yeast Salt & pepper to taste300g gnocchi uncooked Lemon flavoured olive oil to top @babylonstoren Fresh lemon sliced to top Dill Nigella/onion seeds Method 1. Add a dollop of oil to a deep dish cast iron pot, add in the diced onion and garlic, and fry until fragrant, add the rest of the soup ingredients and let it simmer for 25 minutes or so until the cauliflower is soft. Once cooled, blitz everything together until smooth. Add in the uncooked gnocchi and bring to a simmer once again until the gnocchi is soft, season to your liking. Serve with the lemon oil, lemon slices, dill, and onion seeds. (More coconut milk or cheese on top if you like) Store the soup in an airtight container in the fridge for two days. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Brown rice cauliflower wreath
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 large sheet puff pastry ( you can use two sheets if you like) 1 large red onion 2 cups lightly steamed, diced cauliflower 1 1/2 cups cooked butternut 1 cup cooked brown rice or quinoa Olive oil 2-3 tbsp balsamic vinegar 1-2 tbsp Van Loveren Absolute Zero Sauvignon blanc 2-3 tbsp raw honey or brown sugar 1/2 tsp yellow mustard seeds 1/2 tsp curry powder 1 heaped tbsp nutritional yeast 1 tbsp cornstarch mixed with 1- 2 tbsp water Garlic salt to taste 1/4 cup apricot chutney Melted Vegan butter to brush Cookie cutters Method Add a generous dollop of olive oil to a pan, add in the diced red onion, and fry until fragrant,then add in the spices, balsamic vinegar, garlic salt, and honey. Fry for 5 minutes beforeadding in the cauliflower. After another 5 minutes add in the butternut and brown rice and mash slightly with a fork so it comes together, add the Absolute zero Sauvignon blanc wine, and the cornstarch slurry until thickened and remove from the heat to cool. Preheat the oven to 180 degrees Celsius, lay out the puff pastry ( you can use two sheets if you like, just link the edges ), use a small cup or plate to measure out the center, slice 4-5 triangles out, to fold over. Use a large plate to measure the outer ring of the wreath, and slicedtriangles on the outer edge to fold over. Brush the inside of the wreath with some chutney, and add the filling in the center of thewreath, using 2-3 tbsp to make it equally thick on every edge. Fold over one of the centertriangles, then the outer, repeating until the triangles have wrapped up the filling. Cut out stars from the leftover puff pastry and use the vegan butter to make them stick on the wreath, brush the wreath with butter, and sprinkle nutritional yeast on top. Bake the wreath for 35-40 minutes until golden, and let it cool to lukewarm or roomthe temperature when serving. Photo Gallery Hope you love this beautiful and tasty dish paired with the perfect company! M*
Cauliflower spinach pesto gnocchi
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cauliflower head, cut into florets and steamed with some salt until tender 1 1/2 cups canned chickpeas, drained (reserve some of the liquid) 1 heaped tbsp runny tahini 1 tbsp lemon juice 1/2 tsp ground cumin 1/2 tsp ground cinnamon 1/2 tsp ground coriander salt and pepper to taste some plant-milk to smooth out 500g spinach gnocchi 1 cup cooked brown lentils Thai green pesto (love the one from Pesto Princess) fresh basil and more pesto to serve olive oil ground spices like cumin, coriander and cinnamon splash of lime juice Method Let the cauliflower cool and add half of the softened cauliflower to a blender along with the chickpeas (along with the reserved juices from the can), tahini, olive oil, lemon juice, cumin, coriander, salt and pepper and blend until smooth, add more liquid if needed. Let it chill while you roast the rest of the cauliflower and the lentils. Add the cauliflower and lentils to a parchment paper lined pan and drizzle with more olive oil, cumin, coriander, cinnamon, and a dash of lime. Roast for 10-15 minutes at 180 degrees Celsius and until crispy. Add the gnocchi to a hot pan and let it simmer until soft according to the packet instructions, drain from the water and add to a hot pan with some oil and a tbsp of the pesto, let it crisp up nicely. Add the hummus to a plate and add the gnocchi, roasted cauliflower, and lentils, plus more dollops of pesto and fresh basil leaves. Add a splash of lime and enjoy! Photo Gallery Hope you love this delicious fragrant recipe and much as we do* M*
Cauliflower Caesar salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Cauliflower wings 1 small cauliflower head broken into florets 1/2 cup all-purpose flour 1 cup plant-based milk (more if needed) 1 tbsp nutritional yeast 1/2 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp garlic flakes Salt and pepper to taste Basting sauce 1/4 cup BBQ sauce 1/4 cup tomato sauce 1 tbsp lemon juice 1 tbsp golden syrup or liquid sweetener of choice Salt and pepper water to smooth out Garlic roasted chickpeas and croutons 1 cup cooked chickpeas garlic flakes salt and pepper 1 1/4 cups old bread, diced (preferably sourdough or wholewheat) Cashew Caesar salad dressing 1 cup soaked cashews 1/2 cup coconut milk, 1/4 cup capers 1 tbsp Dijon mustard 1 tbsp lemon juice 1/4 cup nutritional yeast1 tsp garlic flakes salt and pepper. Add on’s Sun-dried tomatoes hemp seeds sliced avocado micro greens or sprouts Method Mix the batter ingredients, dip the cauliflower, remove with a fork, place on a parchment paper lined tray, and bake for 10-15 minutes at 180 degrees Celsius. Once baked, dip the roasted cauliflower in the basting sauce, and roast again for 5-8 minutes until crispy. Garlic roasted chickpeas Toss the chickpeas with olive oil, garlic flakes, salt and pepper. Roast for 10-12 minutes at 180 degrees Celsius. Repeat with bread to make croutons. Cashew Caesar salad dressing Place all of the salad ingredients in a high-speed blender and store in a glass container until serving time. Assemble the salad Layer the butter lettuce, cauliflower wings, chickpeas, croutons, garlic bread croutons, sun-dried tomatoes, micro greens, and sliced avocado. Drizzle with the Caesar dressing add the sliced avocado on top and sprinkle with some hemp seeds! Photo Gallery Hope you love this super delicious and wholesome salad! M*
Cauliflower Parmesan
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cauliflower head, sliced into steaks 1 cup self-rising flour (gluten-free, use almond or coconut flour) 1 tbsp cornstarch Spices: ground cumin, coriander, oregano garlic salt pepper to taste Crumb Topping: 2 cups ground cornflakes mixed with 1/4 cup polenta or maizemeal Pasta sauce of choosing Shredded vegan parmesan toasted pine nuts fresh basil Vegan cream cheese to top Some truffle or chili oil to the top Hot honey to serve Method Line your baking dish or air-fryer tray with parchment paper. preheat your oven or air fryer to 180 degrees Celsius. Slice your cauliflower steaks no more than 2cm thick, steam lightly if you can to ensure they cook all the way through. Mix the dipping mixture, dip the steaks, and then place in the crumb mixture. Place some grated parmesan on the baking sheet and then place the cauliflower steak on top, generously drizzle with oil, and add some more cheese on top, bake for 15 minutes or so until golden. Add the pasta sauce on top and bake for another 5-8 minutes. Serve the cauliflower parmesan with some fresh herbs, cream cheese, more parmesan if you like, and a drizzle with chili oil & hot honey! (optional but so good!!) Photo Gallery Hope you love this super easy and delicious recipe as much as I do, it really is a super easy meal to make!! M*
Hot honey BBQ cauliflower wings
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cauliflower head, broken in to pieces 1 cup all purpose flour 1 cup soy or oat milk 1 tbsp nutritional yeast 1/2 tsp ground cumin 1/2 tsp ground paprika Salt to taste Sauce 1/3 cup LSF blue honey 1/3 cup bbq sauce of choice 1/4 cup soy sauce 1/2 tsp chilli flakes Pinch of salt Method 1. Wash and pat dry the cauliflower, mix the flour, milk, nutritional yeast and spices. 2. Dip the cauliflower until fully covered and place on a parchment paper lined tray and bake for 15-18 minutes until cooked. 3. Mix the sauce ingredients and then dip the cauliflower wings in the sauce and bake again for another 5 minutes. 4. Once baked, dress with more sauce and serve with fresh cilantro and lime slices. Photo Gallery Hope you love these little delicious nuggets of goodness! M*
Roasted cauliflower hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Roasted cauliflower2 cups cauliflower florets washed and driedOlive oilSalt and pepper1 tsp Garlic flakes1 tsp lifestyle foods smoked paprika1 tsp lifestyle foods ground corianderHummus1 1/2 cups canned chickpeas (bit of canned water saved)1/4 cup olive oil1 tbsp smooth peanut butter2-3 tbsp lemon juiceSalt and pepper to taste1/2 tsp lifestyle foods smoked paprika1/2 tsp lifestyle foods ground corianderDukkahPine nutsDill to serve Method Preheat the oven to 180 degrees Celsius. Place the cauliflower florets in a bowl, drizzle witholive oil, add in the paprika, coriander, salt, pepper and mix well. Pour out on to a parchmentpaper lined sheet and bake for 20-25 minutes.2. Add all of the hummus ingredients to a blender and blend until smooth, add more milk orwater if needed, add half of the baked cauliflower in to the hummus.3. Blend again until smooth, serve the hummus with the last bit of roasted cauliflower, dukkah,pine nuts, fresh dill and toasted bread. Photo Gallery Hope you love this creamy hummus as much as I do, it’s a close favorite of mine. M*
Creamy cauliflower risotto soy maple thyme mushrooms
Creamy cauliflower risotto soy maple thyme mushrooms has been the top point of my week so far, I tell you this week been rough and a comfy bowl of risotto just hit the spot. Thank goodness its Friday tomorrow! I am Presque fini with my vegan baking course that I have been racing to the finish this past week and I kindly note, that this risotto just might make your day too. It’s tangy, sweet, cheezy with hints of thyme in between every bite.
