African Spiced Broccoli and Cauliflower Salad    

Ingredients :

3/4    cup    broccoli flowerets small
3/4    cup    cauliflower flowerets small
1/2    cup    carrot diagonally sliced 1/4 inch slices
1/8    tsp    salt
1/4    tsp    ground ginger
1/4    tsp    ground cumin
1/8    tsp    ground coriander
1/8    tsp    ground nutmeg
1/8    tsp    crushed red pepper
3    tbl    fat-free sour cream
2    tsp    cider vinegar
1/2    tsp    honey
2    tbl    sliced green onions

    Method :

     1. Steam first 3 ingredients, covered, 2 minutes. Rinse broccoli mixture under cold water; drain well.
     2. Combine salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly browned, stirring constantly.
     3. Combine spice mixture, sour cream, vinegar, and honey in a bowl; stir well. Add broccoli mixture; toss well to coat. Stir in green onions just before serving.
     Yield: 2 servings (serving size: 1 cup).

VIRTUAL CAULIFLOWER COUSCOUS 

CHEF
George Calombaris

INGREDIENTS

¼ cauliflower
2 tablespoons olive oil
2 tablespoons chopped chives
sea salt and freshly ground black pepper


METHOD

Cut cauliflower into small florets, cook in boiling water until tender.
Drain well.

Process cauliflower in a food processor to a fine crumb, alternatively, chop finely.

Heat olive oil in a frying pan over medium heat, add cauliflower and sauté until golden and crisp. Stir through chives, season to taste and serve.

Cauliflower Pakora's

Ingredients:

Cauliflower 1 medium head
Gram flour  1 cup
Red chilli powder  1/2 tsp.
Cumin seeds  1/2 tsp.
Garam masala powder  1/2 tsp.
Chopped coriander leaves 2 tbsp.
Salt to taste   
Vegetable oil as required



Method:

1. Mix gram flour, red chilli powder, cumin seeds, garam masala, chopped coriander leaves and salt.
2.  Add little water and beat the mixture to form a thin and smooth batter.
3. Break the cauliflower into flowerets. Cut the bigger ones into smaller pieces and then wash thoroughly.
4. Heat oil in a kadhai / deep frying pan.
5. Dip the cauliflower pieces into the batter and deep fry on medium heat until golden brown.
You could serve them with a spiced yoghurt dipping sauce or whatever you fancy.

Cauliflower and Sweet Potato Balti

Serves 4
ready in 35 minutes

1 tbspn sunflower or olive oil
2 onions, very thinly sliced
4cm piece fresh ginger, finely grated
1 tsp light muscovado sugar 
1 tsp cumin seeds
400g can chopped fresh tomatoes
half tsp ground turmeric
half tsp ground coriander
1 tsp chilli powder (can be adjusted to taste)
2 sweet potatoes, cubed
1 cauliflower cut into small florets
410g can chickpeas, drained and rinsed
juice of 1 lemon
chopped coriander, to garnish

1. Heat the oil in your largest pan and cook the onions, ginger and sugar for 5 minutes, until softened and gently browned. Add the cumin seeds, tomatoes, chilli powder, a pinch of salt and some pepper and 250ml water.

2. Bring to a simmer, then stir in the sweet potatoes. Cover and simmer for 5 minutes, then add the cauliflower. Cover and cook for a further 15 minutes. Add the chickpeas and cookl for 5 minutes, until the vegetables are tender.

3. Stir in the lemon juice and coriander just before serving.

Edited for spelling 

Last edited by oliviascotland (Fri 09 Feb 07 1:03pm)