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Pudlas with raita

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Pudlas with raita

20 minutes

Potato samoosas with green chutney

Chilli recipes

Potato samoosas with green chutney

2 hours 10 minutes

Italian wholewheat pancakes with spinach-and-Parmesan sauce

Cheese recipes

Italian wholewheat pancakes with spinach-and-Parmesan sauce

20 minutes

Nachos with cheese sauce and jalapeños

Avocado recipes

Nachos with cheese sauce and jalapeños

30 minutes

Creamy charred leeks and brussels sprouts with polenta and chilli oil

Aliums

Creamy charred leeks and brussels sprouts with polenta and chilli oil

20 minutes

Chop-chop salad with papaya seed dressing

Chops recipes

Chop-chop salad with papaya seed dressing

Pickled veggies

Vegetarian recipes

Pickled veggies

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Mediterranean

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

15 minutes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Iced borscht with hot potatoes and sour cream

Soup recipes

Iced borscht with hot potatoes and sour cream

1 hour

Whole baked pears

Fruity dessert

Whole baked pears

40 minutes

Coconut-dressed cauli-rice winter salad

Cauliflower recipes

Coconut-dressed cauli-rice winter salad

5 minutes

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Coconut-dressed cauli-rice winter salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 5 minutes

Ingredients

2 small heads cauliflower, cut into florets
1 x 400 ml can coconut milk
80 g fresh peas
1 lime, zested and juiced
10 g coriander
Sea salt or soya sauce, to taste
6 radishes, thinly sliced
75 g pomegranate rubies
6 baby marrows, grated

Method

Blend the cauliflower until it reaches a fine consistency.
Bring the coconut milk to a simmer in a saucepan, then add the cauliflower and peas. Cook for 2 minutes, then strain over a bowl. Allow to stand aside until completely drained, reserving the coconut milk.
Blend the coconut milk with the lime zest and juice, coriander and sea salt or a dash of soya sauce. Toss the cauliflower with the remaining ingredients and the dressing.
Cook’s note: Blanch the cauliflower leaves in coconut milk to serve with the salad.

Discover more cauliflower recipes here.