I have another vegetable and Halloumi burger on my site but thought I’d play around with the combination of beetroots and Halloumi too. The burger was bright and colourful. Almost as red as meat..eek! I initially used almond flour to bind them but that did not work too well. On the second attempt I used ground chia seeds which was a lot better. Feel free to use another flour or oats for binding them as you will need something to hold them together since the mixture is very moist. The mint lifts the flavours and does not over power the burger. It’s a perfect veggie burger for a summers day!
For every dish that I’ve made with cauliflower, I’ve been looking at broccoli and thinking to myself “Can I? Dare I? Shall I?”. So, here goes…..! Inspired by my cauliflower crusted Quiche I give you a broccoli crust Quiche! Bright, bold and colourful and a great way to sneak veggies into your diet. I used almond flour to bind the dish as the broccoli alone will not yield a strong enough crust. You could add some Parmesan cheese too if you wished but I was trying to keep this cheese free.
There is no end to the versatility of the humble cauliflower! Now available in Quiche crust format! Although I have made this a couple of times with walnuts simply because I like this flavour combination you could use another nut instead. I have made it without nuts and the crust was too moist for my liking. Perhaps some ground flaxseed instead or even Parmesan cheese to bind it and give it the crispy case. Perfect for a picnic or supper dish!
If in doubt about cooking a vegetable, roast it! I find that many of my childhood vegetables that were boiled to an inch of their lives, are so much better roasted. Cauliflower and broccoli in particular. So I tried roasting cabbage. So simple and yet so tasty! When I was playing around with this we ate plates of it just by itself! So I am in two minds whether to call this a side or main vegetable dish! You can really play around with the flavourings of roast cabbage. I am currently torn between two flavours of roast cabbage, one just slathered with oil and garlic, the other covered with whole-grain mustard with a dash of lemon. Yummy!
The cabbage can be cut into slices or wedges, slathered with your flavourings, then roasted. It’s that simple!
The crust on this Quiche is one of nicest gluten free ones I have tasted and thanks to a reader (Jazzy-k) who shared a recipe with me for a pie crust which had these ingredients. I slightly changed the quantities, added butter and voila! A lovely buttery, crumbly Quiche pastry! It reminds me of a wholewheat pastry case. The Chief Taster thinks that this would be great as a cheesecake base too (sweetened up though) which is on the list of things to bake. Although he suggests cheesecake for most recipes…it’s an obsession with him.
You could have any fillings in this Quiche but broccoli and blue cheese is my personal favourite. Take the base recipe, throw your own fillings and get creative!
This is another amazing recipe I found on Maria Mind Body and Health Site. I had some ricotta and cauliflower in the fridge and was wondering what to do with it when I came across her great recipe for gnocchi. It was delicious but I added more flavouring to them as I found the first batch in need of little “something”. I served mine with a marina sauce but think that these would also be delicious with a buttery sage sauce.
This is now my 500th post! I cannot believe how many recipes have been tried, tested and posted in my three years of blogging. I put the question out on Facebook as to what should I do for my 500th post and a reader asked for a grilled starter. So, here it is and thank you, Tawnya for the challenge! I loved the range of colours in this and the taste was lovely. The Chief Taster was initially hesitant with me serving this cold but enjoyed it with relish and declared that the flavours “were balanced”. He had seconds.