Cauliflower and Chickpea Stew

Cauliflower and Chickpea StewOn Sunday I’ll be heading to southern Spain with my mother for five days. It’s going to be the first time in seventeen years we leave together for such a long time. Continue reading

I’m excited but I hope we’ll get along well and will have a good time together. Like every mother/daughter relationship, there may be tensions. Fortunately we never hold a grudge for long 🙂

With an eye towards our upcoming trip, I wanted to post something colourful so I made this cauliflower and chickpea stew. This recipe is not only easy but it can partly or wholly be made in advance. Once you decide to serve it, just heat it up and add the final touch with the coriander leaves. I served this vegan stew with rice but you can also serve it with some bread, some eggs, chicken…

See you in a couple of weeks!

 

 

Cauliflower and Chickpea Stew

 

Recipe for 4 as a main

Prep time: 10 min

Cook time: 1h 30 min

 

Ingredients:

3 garlic cloves

1 large red onion

2 cans chopped tomatoes

2 cans chickpeas

400-450 g cauliflower florets

A three fingered pinch of sugar

Salt and pepper

2 tsp. harissa

Smoked paprika

2 tbsp. olive oil

4-5 tbsp. chopped coriander leaves

 

Recipe:

 

Chop the onion and the garlic. Heat olive oil on a pan over medium heat and add them onion and garlic to fry for 5 min or until translucent. Add the tomato sauce, the harissa and season with salt, pepper and smoked paprika to taste. Cover and let the tomatoes simmer on a low heat for about 1½ hour, stirring occasionally. You can also cook the sauce for 30 min to 1 hour but more is better in this case (not only the taste will improve but its nutritional properties too). Alternatively cook the sauce in advance and reheat it when you need it.

Add the cauliflower florets and the chickpeas; toss and cook for a further 6-8 min. Once the cauliflower is cooked to your liking (I like it when it still has a crunch) and the chickpeas are hot.

On top sprinkle the coriander just before serving.

 

 

Cauliflower Gruyere Soup

Cauliflower Gruyere Soup

It hasn’t snowed yet in the southern part of Switzerland but temperatures have significantly changed. When I wake up in the morning all seems frozen and this sight is enough to enter in soup mood. Continue reading

Most of the time I make something with the vegetables at hand but this time I felt like making something creamier. Cauliflower and cheese are a great flavour combination so instead baking it in a gratin or mixing it with some pasta; I thought this would be a nice alternative. In the beginning I thought of only making a cheese soup but then I changed my mind and in the end, I also added the cauliflower.

Cauliflower Gruyere Soup

 

Cauliflower Gruyere Soup

Recipe for 4-6

Prep time: 10 min

Cook time:20-25 min

 

Ingredients:

500 g cauliflower florets

240 g potatoes

160 g Gruyere cheese

2-3 garlic cloves

1 tbsp. butter

0.9-1 l vegetable stock

Pepper

 

Recipe:

Finely chop the garlic. Peel the potatoes and cut them into about 1 cm cubes. Eventually cut the florets into smaller pieces if they are very large. Coarsely grate the Gruyere cheese.

Melt the butter in a pan and add the garlic to cook on a low to medium fire for 4-5 min. Once it has softened add the potatoes and the vegetable stock, bring to a simmer and cook for about 10 min or until the potatoes you can easily insert a knife in them. Add the cauliflower florets and continue simmering for another 8-10 min.

Now you have two choices: either place everything in a food processor which will be more straightforward but the end result will be less smooth. The second alternative is to pass the soup through a strainer and set aside the liquid while you only process the solid ingredients before mixing everything back together.

Replace the soup on a low fire until it simmers again then remove it, add pepper to taste and the cheese and stir until it has melted. Serve with crusty bread and eventually top with dry roasted almonds, walnuts, chia seeds or whatever suits your taste.

 

 

Cauliflower Chickpea Salad

Cauliflower Chickpea Salad
I don’t know about you but I go through periods where I love eating healthy food and other times when I have a passionate attraction towards anything greasy, chocolaty or very cheesy. Continue reading

As you can see from this recipe, I am now in the first phase. Since the days are not as warm as before, when I make a salad I like to have something warm in it so in this recipe I baked some cauliflower florets. To make this salad I used flavours that pair well with the cauliflower: lemon juice, almonds and parsley. This salad can be easily made ahead and the ingredients are easy to find all year round.

 

 

Cauliflower Chickpea Salad

 

Recipe for 3-4 as a side dish

Prep time: 15 min

Cook time: 18-20 min.

 

Ingredients:

280 g cauliflower florets

250 g cooked chickpeas

2 tbsp. finely chopped onion

2 tbsp. finely chopped parsley

3 tbsp. olive oil

1.5 tbsp. lemon juice

2 tbsp. almonds

Salt and pepper

 

Recipe:

Heat oven at 230°C.

If the cauliflower florets are too large cut them into smaller pieces and place them in a baking tin. Drizzle a tbsp. olive oil on top and season the florets with salt and pepper, toss to coat evenly. Bake the cauliflower for 18-20 min tossing once or twice during the process.

Meanwhile prepare the dressing by mixing the lemon juice with 2 tbsp. olive oil, a few drops of water, salt and pepper to taste.

Roughly chop the almonds.

Finely chop the onion.

Once the cauliflower is ready, remove it from the oven and let it cool a moment before roughly chopping it.

Place the chickpeas in a bowl with the cauliflower, onions, almonds, and parsley, drizzle the dressing on top, toss and rectify taste with salt and pepper if needed. Serve.

Quinoa Cauliflower Casserole

Quinoa Cauliflower Casserole Since a few years the Ascension a Pentecost period rhymes with little sleep, a concentrated social life and little time to get ahead with my projects… Continue reading

so I hope I didn’t make any mistakes while writing this recipe. Since casseroles are a love of mine I thought I’d make one with an eye on the healthy side. I used quinoa, cauliflower and tried to limit the amount of milk I used to remove a few calories. Although I guess the problem of something one likes, has a lot to do with the quantity besides the kind of food being served. I admit that since I liked it, I didn’t pull back and ended up feeling stuffed. Fortunately regrets didn’t last for long. I hope you’ll like it and meanwhile I wish you all great weekend.

 

Quinoa Cauliflower Casserole

 

 

Quinoa Cauliflower Casserole

 

Recipe for 4-6

Prep time: 10 min

Cook time: 45 min

 

Ingredients:

650 g cauliflower florets

200 g quinoa

2-3 garlic cloves

4 tbsp. butter (plus extra to grease the baking dish)

4 tbsp. flour

Nutmeg

5 dl stock

2 dl milk

3 tbsp. canola oil

80 g grated cheese (I used Gruyere)

Salt and pepper

 

Recipe:

Cook the quinoa in two times its volume in salted water for 12-15 min. Once done set aside.

Meanwhile cut the cauliflower florets into smaller florets, about the size of a small walnut.

Finely chop the garlic.

Heat the vegetable oil in a pan and add the cauliflower. Cook on a medium-high fire for a couple of minutes stirring regularly. Season the cauliflower with salt and pepper and cook for another 5 minutes. Add the garlic and reduce fire if the cauliflower is browning too quickly. Cook for a further 4-6 min. Once done, remove the pan from the fire, add in the quinoa and mix. Now transfer the whole to a greased baking dish and set aside.

On a low-medium fire melt the butter in a pan with high sides, add a little nutmeg and the flour and start whisking for 3-4 min. Now start pouring the milk little by little while still whisking. Once the milk is finished start pouring the stock. Let the white sauce densify between one addition of liquid and another. Once you have used up all the liquid and your sauce is ready remove the pan from heat and add in 50 grams of the grated cheese and stir.

Pour the white sauce on top of the quinoa and cauliflower. With the help of a spatula or a fork gently integrate the white sauce with the other ingredients. Sprinkle with the remaining cheese and cook on the upper part of your preheated oven a 190°C for about 20 min or until top is nice and brown. Remove from the oven and let it sit for a few minutes before serving.

 

Cauliflower Fritters

Cauliflower FrittersI love fritters. They are easy to make, delicious and adaptable to many flavour combinations. Continue reading

I had some nice organic cauliflower and decided to make these fritters and combine them with one of my favourite Swiss cheeses: Gruyere. To make this recipe I also used some fresh cheese, which in my region we call “Büscion” (which means cork in our dialect). These are popular in my region but surely, wherever you live; you can find your own version of fresh cheeses made with cow’s milk.

As a starting point for this recipe I took a recipe from Jamie Oliver’s site.

Cauliflower Fritters Cauliflower Fritters

 

 

Cauliflower Fritters

Recipe for 8 pieces / 3-4 p.

Prep time: 10 min

Cook time: about 10 min (per batch)

 

Ingredients:

200 g blanched cauliflower

2 eggs

100 g fresh cheese

50 g grated Gruyere cheese

¼ – ½ tsp. chilli powder

½ tsp. garlic powder

2 heaped tbsp. flour

Rapeseed oil

Salt and pepper

 

Recipe

In a bowl combine the eggs, fresh cheese, Gruyere cheese, chilli powder, garlic powder and flour.

Roughly chop the cauliflower and add it to the rest of the ingredients with a little pepper and salt to taste.

Heat a little rapeseed oil (about a tbsp.) in a pan on a medium high fire. For each fritter pour the amount of a large tbsp. of mixture and cook for 4-5 min per side, until nicely browned. Do it in more batches if you can’t cook all the fritters at once. Serve ASAP.

 

Mustardy Cauliflower with Herbed Sour Cream

Mustardy Cauliflower with Sour Cream Fortunately now I’m almost back to normal and my appetite is back but when my mother came over last Friday, I was coming down with a cold and didn’t feel too hungry so I made something light for the two of us on our weekly lunch. Continue reading

First, like always, we had a little smoked salmon and then I made this Mustardy Cauliflower with Herbed Sour Cream that we ate with a couple grilled chicken thighs she bought at the local butcher. I prepared the cauliflower; the seasoning and the sour cream earlier in the morning so that when she arrived I only had pop it in the oven at the right time. I liked the mustardy taste the seasoning brought to the lightly charred cauliflower; the sour cream added an additional layer of freshness which I enjoyed and craved for (maybe because I wasn’t feeling too well).

Mustardy Cauliflower with Sour Cream

 

Mustardy Cauliflower with Herbed Sour Cream

 

Recipe for 4 as a side dish

Prep time: 8 min

Cook time: 15-20 min

 

Ingredients

For the cauliflower:

450 g cauliflower florets

2 tsp. mustard powder

1 tbsp. lemon juice

1.5 tbsp. olive oil

½ bag saffron

1 tsp. water

2 tsp. sugar

Salt and pepper

 

For the sour cream:

100 g sour cream (I used ½ fat)

1 small or ½ garlic clove

1 tbsp. chopped parsley

2 tsp. walnut oil

Salt and pepper

 

Recipe:

Heat the oven on the highest setting of your oven.

In a bowl mix all the ingredients for the cauliflower (except for the cauliflower florets).

Place the cauliflower in a baking tin and pour oven the paste you have just prepared; toss well until all the vegetables are coated. Bake in the oven for 15-20 min, until the cauliflower is lightly charred. Toss 1-2 times during cooking process.

Meanwhile prepare the sour cream. Pass the garlic through a garlic crusher and mix it in the sour cream with the rest of the ingredients. Serve with the warm cauliflower.

 

 

Potato Cauliflower Gratin


Cauliflower Potato Gratin Even if it comes to packing for a weekend, I always face the same dilemma: what will I wear? I always pack more than what I need and still end up wishing I had taken that white shirt, those brown pumps or that blue sweater…. Am I the only one in this position? Continue reading

Each time I look at the people traveling with me and, to me they feel more pragmatic in their packing choices. Would you believe that I make a packing list for the weekend? I really do, especially when I’m excited about the trip. Tomorrow with my boyfriend we’re going to Basel till Sunday. I’m really looking forward to it, we’ll attend the autumn fair (Herbstmesse) and I can’t wait to check it out. So let the dilemma begin. At least when I’m in the kitchen the situation is a little better because I actually like missing an ingredient or two: it’s a way to get creative. Fortunately for the potato and cauliflower gratin I had all the ingredients and the process was a smooth one.

Cauliflower Potato Gratin Cauliflower Potato Gratin

 

 

Potato Cauliflower Gratin

 

Recipe for 4

Prep time: 15 min

Cook time: 50-55 min

 

Ingredients:

340 g potatoes

300 g cauliflower

30 g butter

3 tbsp. flour

2 dl milk

2 dl vegetable stock

Nutmeg

60 g grated cheese

Pepper

 

Recipe

Heat oven at 200°C.

Cut the potatoes into 3 cm chunks; place them in salted boiling water and cook until done.

Cut the cauliflower into florets (roughly the same size as the potatoes) and blanch them by boiling them for 3 minutes.

Once the potatoes and cauliflowers are ready place them in a greased baking dish.

Melt the butter in a pan and add the flour while constantly whisking. After about five minutes start adding the milk little by little. Once it has thickened, do the same with the stock. Add a little freshly grated nutmeg, stir a last time and remove from heat. Add 2/3 of the cheese and stir again to melt it in. Pour the white sauce on the potatoes and cauliflower making sure it coats all of the vegetables. Sprinkle the remaining cheese on top and place in the oven for 20-25 min, until golden brown. Remove from oven and leave for a few minutes before serving.