Cauliflower, Lentil and Potato Curry

Hello everyone, I hope you’re doing well!

Today’s recipe is a great vegetarian recipe that tastes really delicious. I sometimes buy ingredients before I’ve decided what I actually want to make with it, and this was the case with this recipe. I really fancied something filling and nutritious, saw the lentils in the cupboard and started creating a recipe.

You could also add a fillet of fish or chicken pieces instead of the lentils if you don’t want a vegetarian recipe. I ended up adding a fillet of fish at the same time as the cauliflower and potato and it was cooked perfectly, really succulent with lots of flavour.

The ingredients within this curry provide the body with many nutritional benefits, cauliflower is great because it’s low in fat and has a high vitamin C content. Although the white cauliflower is most commonly eaten there is also green, purple and orange varieties each with their own flavours and nutrients. Lentils are fast becoming a favourite of mine, this time I used green lentils which are perfect for adding into curries for an extra boost of plant protein. Lentils are also a good source of B vitamins, which helps to prevent infections in the body and supports energy levels and cell health.

Recipe: Cauliflower, lentil and potato curry (serves 1-2)

Ingredients

1 tsp oil

1 shallot, finely diced

1 tbsp red thai curry paste

1/2 tsp turmeric

35g dried green lentils, soaked overnight

330ml vegetable stock

1/4 cauliflower, chopped

1 small potato, diced

1/2 tsp coconut cream

*serve with a small portion of rice*

Method

  • Add oil to the pan and once hot add the diced shallots, cooking until soft, roughly 3-4 minutes.
  • After that time, mix in the red thai curry paste, turmeric and lentils.
  • Pour over the stock and leave to simmer on a gentle heat for 15 minutes.
  • Then add the cauliflower and potato, adding a little more water if necessary.
  • Simmer for another 15 minutes until the cauliflower and potato is cooked but still slightly tender.

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Spicy Cauliflower Wraps

Good Afternoon everyone! I hope your Sunday has been good so far. This recipe was one of my favourite vegetarian recipes because it was so simple but full of good flavour. It’s amazing what a little chilli, garlic and cumin will do to cauliflower, these wraps were packed with flavour and left me feeling full. You could also try this recipe using pitta bread instead of wraps.

Recipe: Spicy Cauliflower Wraps (serves 1)

Ingredients

1/2 cauliflower

1/2 tsp chilli powder

1/2 tsp garlic powder

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp salt

1/4 red onion – finely sliced

1/2 carrot – cut into sticks

1/5 cucumber – cut into sticks

Pine nuts – toasted

2x tortilla wraps

Method

  • Preheat the oven to gas mark 5.
  • Wash and cut the cauliflower into bites sized chunks, put into a bowl and add the oil then season with the chilli, garlic, tumeric, cumin and salt.
  • Place the cauliflower onto a baking tray and cook for 35-45 minutes.
  • Sprinkle some pine nuts into a dry pan and fry until lightly golden, then leave to cool down.
  • In the meantime, prepare the salad, washing and slicing to your preferred way and mix together in another bowl.
  • 5 minutes before the cauliflower is done, place the tortilla wraps in the oven to heat through.
  • When everything is done, fill your tortilla wraps with some salad and cauliflower and a squirt of your favourite sauce (I used tomato ketchup).
  • Fold the tortilla wraps into a parcel, slice in half and enjoy.

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Cauliflower Pizza Base

Hi everyone, welcome back to my blog. I hope your evening is going well.

I finally made the famous cauliflower pizza base that everyone was making when it was super trendy. This was something I was actually looking forward to making and I thought it would taste great but… to be honest I didn’t enjoy it. Cauliflower is quite plain in taste and the first bite was okay but then the more I ate it just seemed to be an overload of cheese and the texture of egg didn’t help either. If I could recommend any changes it would be to not put more cheese on top and maybe eat it as a side dish along with something else. It’s always good to try new things but this was not for me. Also, the main purpose for this recipe was the cauliflower base, so there’s not that much emphasis about the toppings.

Cauliflower Pizza Base (serves 1)

Ingredients

1 Cauliflower

50g shredded mozzarella cheese

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp salt

1/2 tsp garlic powder

1 egg

Toppings: Tomato puree, grated cheddar cheese, kale and sweetcorn

Method

  • Preheat the oven to gas mark 7 and line a baking tray with parchment paper.
  • Wash and grate the cauliflower, then put into a bowl and in the microwave for 4 minutes, stirring after every minute.
  • Once the cauliflower has cooled, squeeze out the liquid using a tea towel and place into a bowl along with all of the other ingredients, mixing well.
  • Put the cauliflower mixture onto the tray, mould into a pizza base shape and bake in the oven for 15 minutes.
  • Add your favourite toppings and bake in the oven for a further 7 minutes until slightly golden.

Have you tried a cauliflower pizza base?

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