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.

turmericcauliflower2.  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!

cinnamonsweetpot3.  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 🙂

Receive regular updates from The Shrinking Hubby

We'll send you recipes, offers & other fun stuff, and we'll never share your information.

You have Successfully Subscribed!