cauliflower california w greens
couscous made from cauliflower flavoured w/ mixed fruit, green beans & mint dressed w/ pear & vanilla & topped w/ toasted almonds, coriander & sliced chillies
IngredientsMakes: 541g (3)
| 25g | fine green beans | ||
| 25g | mange tout | ||
| 200g | cauliflower | ||
| 64g | (12) | black grapes | |
| 60g | (1) | tangerine | |
| 40g | (2) | large medjool dates | |
| 28g | (2) | dried apricots | |
| 8g | mint | ||
| 2g | red chillies | ||
| 14g | toasted flaked almonds | (recipe below) | |
| 75g | pear & vanilla dressing | (recipe below) |
Method
| . . . and some coriander & sliced chillies to serve on the side. |
| Top & taill the fine green beans then boil for 7mins, same for the mange tout if they need it, boil them for 2mins. |
| Stone and small dice the dried fruit. |
| Large dice the cauliflower, then pulse blend in a food processor until it resembles couscous. |
| Slice the black grapes in halves & the tangerine pieces into thirds. |
| Mix together at the last minute season & top w/ almonds. |
| Serve sliced chillies & coriander on a side dish & put the dressing in a separate jug. |
| A couple of notes: |
| Salt - add at the absolute last minute, it draws water out of the cauliflower making everying soggy if left for very long. |
| Pepper & red chillies - bump them up if serving with robust BBQ food. |
toasted flaked almonds
flaked almonds lightly toasted w/ butter & salt
IngredientsMakes: 43g
| 10g | butter | ||
| 40g | flaked almonds | ||
| 1g | salt |
Method
| Turn pan up high, rub a stick of butter until it completely coats the surface w/ a thin layer of butter. |
| Wait until the bubbling subsides, IE water from the butter has evaporated. (use veg oil if you're vegan obviously) |
| Add the almonds, enough to cover the bottom of the pan but not more than a couple of flakes thick. |
| Toss the almonds every 15 seconds to coat them in butter, and keep them moving for 2 mins. |
| Then turn the heat off. Let the heat from the pan finish them off, toss them to get an even distribution of heat. |
| Turn out onto some kitchen towel to remove the excess butter. |
pear & vanilla dressing
dressing w/ pear poached in orange, mango & vanilla
IngredientsMakes: 280g
| 70g | pear | ||
| 150g | tropicana orange & mango juice | ||
| 5g | vanilla extract | ||
| 50g | water | ||
| 30g | honey | ||
| 10g | white wine vinegar | ||
| 20g | extra virgin olive oil |
Method
| Core & remove the stalk from half a pear. Cut it lengthways then in half into quarter lengths. |
| Put all the ingredients except the EVO in a small saucepan bring to the boil then simmer for 15mins. |
| Place into a serving jug w/ a mixing / serving spoon. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices! Sign up for veg box here. |
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