It’s certainly one of our favourite vegetables and I know many ‘low carbers’ enjoy it in their menu plans. It seems that cauliflower is having a renaissance. Yes, it can sometimes be a little more expensive, so keep your eyes open for any special offers that your local store or supermarket may have.
Loaded Cauliflower Mash
Ingredients
Serves Four
1½ lbs (650g) cauliflower, cut into florets
2 oz. (55g) butter, room temperature
4 oz. (110g) cream cheese, room temperature
salt and ground black pepper, to taste
4 oz. (110g) bacon, chopped
1 cup (4 oz./110g) shredded/grated cheddar cheese
½ oz. (2 1⁄3 tbsp/14g) scallions/spring onions, thinly sliced
½ cup (120ml) sour cream
Instructions
Parmesan Crusted Cauliflower
Ingredients
1 Head of Cauliflower
4 Tablespoons Unsalted Butter
1 Clove Garlic, grated or pressed
1/4 Cup Grated Parmesan Cheese
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper
1 Tablespoon Olive Oil
Instructions
Garlic and chilli prawns with cauliflower rice
Ingredients
Serves Two
300g (10oz) cauliflower, cut into florets
1 tbsp. vegetable oil
1 garlic clove, finely chopped
1 red chilli, deseeded and finely chopped
2.5cm (1in) piece fresh ginger, finely grated
150g (5oz) raw king prawns
5 spring onions, (scallions) sliced
1 red pepper, deseeded and sliced
1 courgette, (zucchini) cut into ribbons
50g (2oz) frozen garden peas, defrosted
For the dressing
1 tbsp. finely chopped fresh coriander leaves, plus extra to garnish
1 tsp clear honey
1 lime, juiced
1 tsp sesame oil
1 tbsp. soy sauce
Instructions
I hope you may try one (or all) of these recipe suggestions soon
All the best Jan