Cauliflower Three Ways

Servings: Serves: 4

Nutritional Information:

For the tagine 

Per serving (304g) Calories 199, Fat 4.1g, Saturates 0.4g, Carbohydrate 35.2g, Sugars 11g, Fibre 10.3g, Protein 10.8g, Salt 1.8g

For the fritters 

Per serving (107g) Calories 150, Fat 2.4g, Saturates 0.3g, Carbohydrate 23.8g, Sugars 2.1g, Fibre 5.5g, Protein 10g, Salt 0.06g

For the ‘rice’ 

Per serving (75g) Calories 125, Fat 9.2g, Saturates 1.8g, Carbohydrate 6.5g, Sugars 2.5g, Fibre 1.8g, Protein 5g, Salt 0.04g


Ingredients

Method

1

Pre-heat the oven to 180°C/355°F/ Gas 4. For the tagine, place the cauliflower on a tray and roast in the oven for 20-25 minutes, until the edges start to brown.

2

In a large non-stick pan, over a medium heat, add the onion and garlic and cook for 1-2 minutes until the onion starts to soften. Next add the ginger, cumin, chilli, cinnamon and coriander, and cook for a further 1-2 minutes. Then add the roasted cauliflower, chickpeas, chopped tomatoes and stock and leave to simmer for 15-20 minutes until thickened.


3

For the fritters, whisk together the gram flour, water, cinnamon, ginger, cumin and coriander in a large bowl, before adding the cauliflower florets.

4

To a non-stick frying pan over a high heat, add tablespoons of the fritter mix. Let each fritter cook for 1-2 minutes until browned then flip over and repeat. Once browned, transfer the fritters to the oven for 5 minutes to finish cooking.

5

Finally, for the 'rice', add the grated cauliflower and cashews to a frying pan over a medium-high heat. Keep stirring the ingredients for 3-4 minutes – the cauliflower should start to colour slightly and soften. Add the coriander just before serving.

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