Avocado is used in place of mayonnaise in this coleslaw recipe. It’s creamy, tangy and just delicious. You could spice this up a bit by added a couple of chopped jalapeno peppers too! The beauty of any coleslaw is that it is just so easy to make too! Shred a cabbage, add some flavours and a creamy sauce…voila! I also find that this tastes better after a few hours in the fridge for the flavours to develop.
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!
A simple yet tasty chicken dish that can be made a few hours ahead. Serve with cauliflower rice, vegetable noodles or stir fried vegetables. You can steam these, pan fry them or bake them in the oven. The best thing is that they can be made ahead so more time for you kicking back and enjoying that sofa!
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!
I’ve made wraps, bread sticks, pizza and even cake from cauliflower, so thought I’d try a cauliflower bread with it. The bread is firm and moist along with the Chief Taster approval. We tried a few slices as an open sandwich which were delightful. The next day I toasted a few slices with my scrambled eggs for breakfast. Just delicious! Although I’ve used coconut flour, you could probably use almond flour (but reduce the eggs) and get a similar result.
A bread from broccoli? Madness you cry! After a day playing around with cauliflower, I looked at a large bunch of broccoli I had in the fridge and thought to myself “Dare I?”. I did and I loved the result. It’s something you could have fun playing around with by adding other flavourings and perhaps some cheese too. I baked it in a square cake tin and the result was a soft yet firm flat bread. You could make a decent sandwich out of this or even toast it. I had some with salsa, the Chief Taster had an open sandwich with his half. Freak the children out! Give them a green sandwich! Hee hee…Oooh, something healthy and green for St Patrick’s’ Day perhaps?
I put basil in it to give it a bit of flavour but this is optional. If you don’t have coconut flour, I think almond flour or even ground flax seeds would still work. Move over cauliflower rice, you have a new contender from broccoli!
UPDATE: – I’ve now baked this with ground flaxseed in place of the psyllium powder and it works out great!
Trends in food come and go but to me, the humble cauliflower has always been like the little black dress….always in style, and very adaptable. This salad is normally served warm, but is just as delicious at room temperature. It’s simple to make, just roast the cauliflower, make the dressing, introduce them to each other and voila! I call it a warm salad, but it would also make a great vegetable side dish too. Or you could just eat the whole thing yourself whilst the other half is out!