Spiced Cauliflower with Preserved Lemon
This delicious dish lives and dies by the quality of the curry powder. If you don’t have any on hand that is relatively fresh, treat yourself to sourcing a new blend that hits your desired spice level. I used a delicious Middle Eastern baharat — yum! Ras-el-hanout is also a wonderful spice to use.
GF, V, VG
- 650g cauliflower, cut into chunks
- 1 small red onion, peeled & sliced
- 1 tsp curry powder
- 1½–2 tsp finely chopped preserved lemon
- Big handful fresh coriander leaves, roughly chopped
- Big handful fresh basil or parsley leaves, roughly chopped
- Blitz cauliflower in food processor until roughly the size of rice.
- Add around 1 tbsp olive oil to large frying pan and add onion.
- Cook for a few mins until soft.
- Add curry powder and cook for 1 min until fragrant, then add cauliflower, stirring to coat in spices. Cook for a few mins until it begins to soften.
- Stir through preserved lemon and cook for another couple of mins.
- Remove from heat, add chopped herbs, stir and adjust seasoning to taste, adding a little salt and pepper if needed.
English Baked Beans on Toast
Tinned baked beans are full of sugar and salt. Once you’ve tried this recipe, you won’t buy tinned beans ever...
Pear Spelt Pancakes with Strawberry Purée
Pears and strawberries are rich sources of vitamin C, which is vital for boosting immune function and for supporting adrenal...
Creamy Pea, Asparagus & Broccolini Pasta with Mint Pesto
Pesto is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, pine...
Vegan Székely Gulyás (Mushroom & Sauerkraut Goulash)
The name székely gulyás means “gypsy goulash” in Hungarian. Technically, this is a soupy pork dish with sauerkraut and sour...