Over summer I posted an article about how to get creative with your salads. If you want to have a look you can check it out here. I thought now, since the weather has been a bit colder and we have been enjoying our winter veggies, that I would share a few ways that we have been cooking them.
1. Turmeric Cauliflower
Oh my! I made this as an alternative to potatoes. It was so simple, yet really tasty. This went brilliantly with a beef curry I made, but you could just as easily serve it with anything. It would really jazz up a roast chicken!
I chopped half a head of cauliflower into florets and boiled it in some salted water to which I added 1 teaspoon of turmeric powder. I boiled for 5 minutes. Then I drained the cauliflower and tossed in a little olive oil (although coconut oil would also work really well here) and baked in a moderate oven for about 30 minutes or until nicely roasted.
2. Cinnamon Baked Sweet Potato
Sweet potato, sea salt and cinnamon is a match made in heaven! Chop up a sweet potato, lightly coat in olive oil (or coconut oil) and sprinkle with some cinnamon and sea salt. Soooo yummy!
3. Eggplant and Tomato Bake
I posted my recipe for Eggplant and Tomato Bake here. It is so versatile – goes brilliantly with chicken, fish, my healthy schnitzel (recipe here), steak – or even by itself as an entree. For Thermomix owners – I have adapted the sauce recipe so that it is Thermomix friendly.
4. Pumpkin/Cauliflower mash
This is what I use to top my shepherds pie (recipe here). It is so simple and delicious. Much more flavour than mashed potato and much better for you. I have also included a Thermomix version of this recipe here too.
What you will need:
- 1/2 head of cauliflower (chopped/broken into florets)
- 1 cup diced butternut pumpkin
- 1 tablespoon organic grass fed butter or Ghee (optional)
How to pull it together:
Steam or boil the cauliflower and pumpkin until soft. Drain if necessary. Add 1 tablespoon of butter and blitz in a food processor or with a hand held blender until smooth. You may need to add a bit of liquid to improve consistency (water, stock, milk – whatever you would prefer)
Thermomix version of crust:
If making in a Thermomix cook the cauliflower and pumpkin and about 1/2 cup of water and a tablespoon of Thermomix vegetable stock for 20 minutes speed 1 at 100 degrees. Make sure it is cooked through. Add the butter or ghee. Attach the butterfly attachment and blitz for 20-30 seconds speed 3-4.
5. Spiced Roast Veggies
Although these make a perfect side dish, this is my current favourite ‘light’ dinner. If I feel that we have over-indulged I’ll make this for hubby and I to have for dinner. I always wake up feeling cleaner and lighter.
Chop up a variety of your favourite veggies – I like to use whole button mushrooms, diced eggplant, cauliflower florets, zucchini (courgettes) and pumpkin. A couple of chopped tomatoes would be nice too. I toss the veggies in some olive oil with about a teaspoon each of cinnamon, ground corriander, turmeric, sea salt, chilli flakes and cumin – but feel free to play around with the quantities of the spices. It’s a great blend!
If you like you could add a dollop of pesto (my recipe for basil pesto is here) or even some hummus or a little creme fraiche (a little bit goes a long way).
I hope you enjoy some of these ideas, my repertoire is constantly expanding so watch out for the sequel to this post 🙂