Tag: cauliflower

• 

  Airfryer Roasted Cauliflower Soup

  I love a nice creamy cauliflower soup and I often cook a plain version that pairs well with meat (see Creamy Cauliflower And Parmesan Soup With Soft Pork Belly). I was recently introduced to roasted cauliflower soup and this soup needs no support act. 🙂

  

  Simply

  Cut a whole head of cauliflower of medium size into flat pieces. Spray them with a tiny bit of olive oil and airfry for about 5 minutes.

  

  

  

  A basic version of this soup would use 4 cups of vegetable stock, 1 diced onion, 1 garlic clove and some nutmeg and cracked black pepper. Bring the stock to the boil, add most of the cauliflower and the rest of the ingredients. Simmer until the cauliflower is soft.

  

  Use a stick mixer to blend the soup to a smooth consistency.

  Serve hot, garnished with the reserved cauliflower pieces, spring onion and sesame seeds:

  

  Enjoy,

  PK

  Here are some more soups and vegetarian dishes: 

  Written by

  PK

  ·

  January 28, 2021

• 

  PK Makes Michelle Bridges’ Lentil Shepherd’s Pie

  You won’t believe how good Michelle Bridges’ super healthy vegetarian take on the classic shepherd’s pie is.  I am avid meat eater but I think this is just as good as the beef mince and potato version I had growing up.

  It is infinitely adaptable and just goes to prove that vegetarians and vegans don’t have to compromise on taste. This is a must try dish for everyone!

  Steps

  1. Preparing everything
  2. Steaming the cauliflower
  3. Sweating the vegetables
  4. Making and cooking the pie
  5. Serving

  Ingredients

  • 1/2 cup dried lentils (I used green)
  • 1 brown onion, whole
  • 1 brown onion, chopped
  •  1 bay leaf
  •  500g cauliflower, broken into florets
  •  1/3 cup ricotta
  •  Olive oil spray
  •  I large carrot, diced
  •  150g button mushrooms, halved or quartered
  • 1 garlic clove, finely diced
  •  400g can diced tomatoes
  •  Ground black peppercorns to taste
  •  1/3 cup grated Parmigiano-Reggiano or Parmesan, shaved

  Equipment

  • a long sharp knife
  • 2 chopping boards
  • 1 saucepan
  • 1 fry pan
  • 1 medium baking dish
  • 1 mixing bowl
  • 1 potato masher
  • 1 colander

  Preparing everything

  1. Start by getting the lentils cooked as this will take a while.
  2. Add the whole onion and bay leaf to the sauce pan along with the 1/2 cup of lentils and 2 cups of water.
  3. Bring to a gentle boil and cook for about 40 minutes stirring occasionally to stop them sticking.
  4. While that is happening:
     • Cut the 500g cauliflower into small florets of about equal size.
     • Chop the remaining onion.
     • Finely dice the garlic clove.
     • Chop the 150g of mushrooms to your preferred size.
     • Chop the carrot.
     • Grate the 1/3 cup parmigiano-reggiano (you can use dairy free cheese instead).

  

  

  Steaming the cauliflower

  1. Get the cauliflower underway in your steamer after giving the lentils 15 minutes head start.
  2. Steam it until it is very soft and allow to cool somewhat.
  3. Transfer it to the mixing bowl along with the 1/3 cup ricotta.
  4. Use a potato masher to turn the mix into a puree (think mashed potatoes consistency).
  5. Try not to eat the entire contents of the bowl just yet. 🙂

  

  

  Sweating the vegetables

  1. Add a small slug of olive oil to the fry pan and bring to medium heat.
  2. Throw in the garlic, chopped onion, carrot, mushrooms and allow them to soften.
  3. Stir in the tomatoes then rinse the can with some water and add that too.
  4. Stir in the drained cooked lentils.
  5. Add pepper to taste.

  

  

  

  Making and cooking the pie

  1. Turn your fan forced oven on to 180C,
  2. Lightly spray the baking dish with some spray oil.
  3. Transfer the vegetables into it and then top with the ricotta and cauliflower mash.
  4. Now evenly cover the mash with grated cheese.
  5. Bake in the oven for 30 minutes or until golden brown.

  

  

  

  

  Serving

  Serve with steamed greens and some more carrots.

  

  

  Enjoy,

  PK

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  YOU MIGHT ALSO LIKE

  MORE VEGAN , VEGETARIAN , GLUTEN-FREE INGREDIENTS AND MEALS

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  Written by

  PK

  ·

  June 15, 2018

• 

  PK’s Baked Cauliflower Slice

  This simple cauliflower and cheese dish is irresistible to children and adults alike. I am always looking for kid friendly meals that require little effort to make. 🙂

  Let’s face it, the gooey cheese (grilled to perfection on top) is the best bit, so if you are a vegetarian you could use dairy free cheese, omit the egg and chuck in some chia seeds. It will have a slightly different texture but will be oh so yummy.

  

  You will be:

  1. Precooking the cauliflower
  2. Mixing all the ingredients
  3. Baking for 10 minutes
  4. Serving

  You will need:

  • Ingredients:
    • 1/2 a cauliflower, broken/cut into puffed corn sized pieces
    • 1 chicken egg
    • 6 sprigs of Mediterranean herbs (I used thyme and tarragon), roughly chopped
    • 1/2 cup panko crumbs (breadcrumbs will work too)
    • 1/4 cup aged Italian cheese (I used provolone but Parmigiano-Reggiano would rock too), finely grated
    • a very generous sprinkle (or two) of Garam Masala
    • spray oil
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a sauce pan or steamer
    • a fork or whisk
    • a mixing bowl
    • an oven tray
    • baking paper

  Precooking the cauliflower

  1. I used my hands to twist off the cauliflower florets (aiming for puffed wheat sized chunks) and the knife to chop up the heart.
  2. Lightly boil or steam the chunks (aiming for a bit of crunch).

  Mixing all the ingredients

  1. Preheat the fan forced oven to 200C.
  2. Whisk the egg in a large mixing bowl.
  3. Mix in the:
     • cauliflower
     • 6 sprigs of Mediterranean herbs
     • 1/2 cup panko crumbs
     • 1/4 cup aged Italian cheese
  4. Cover an oven tray with baking paper and spray it with a bit of olive oil.
  5. Spread the cauliflower mix over the tray.
  6. Sprinkle generously with garam masala.
  7. Spray again with the olive oil.

  Baking for 10 minutes

  1. Bake for 10 minutes and check the colour.
  2. The cheese should be melted and slightly golden.
  3. If you want, use the grill or a chef’s torch.

  Serving

  Goes great with a nice juicy steak. 🙂

  Enjoy,

  PK

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  Written by

  PK

  ·

  April 16, 2018

• 

  PK’s Creamy Cauliflower And Parmesan Soup With Pork Belly

  I was day dreaming about a new dish for dinner and thought it would be cool to try pork belly with this soup instead of bacon.

  Hope you like it.

  You will be:

  1. Making the pork belly.
  2. Making the cauliflower soup.
  3. Serving.

  You will need:

  • Ingredients:
    • a slice of pork belly for each serving (ingredients are here)
    • a good slug of olive oil
    • 1 celery stalk, rough chopped
    • 1/2 onion, rough chopped
    • 1 garlic clove, finely chopped
    • 1 potato,  rough chopped
    • 3 cups PK’s Slow Cooker Chicken Stock
    • 1 bay leaf
    • 500g cauliflower florets
    • 1/2 cup milk
    • 1/2 cup parmesan cheese, grated
    • water to taste, add in small portions if soup is too thick
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • kitchen shears
    • a deep pan
    • stick mixer
    • wooden spoon

  Making the pork belly

  Make and then chill a strip of pork belly for each serve. Please see the recipe here.

  

  Making the cauliflower soup

  1. Chuck a slug of olive oil into the pan and bring it to a medium low heat.
  2. Add and sweat the chopped:
     • 1 celery stalk
     • 1/2 brown onion
     • 1 garlic clove
  3. Add the bay leaf.
  4. Add the 500g cauliflower florets and 1 potato and sweat for another minute or so.
  5. Add the three cups of chicken stock and bring to the boil.
  6. Reduce heat and simmer for about 15 minutes or the potato is cooked.
  7. Allow to cool and add the 1/2 cup of milk and blend with a stick mixer.
  8. Add small amounts of water if the soup is too thick for your liking (remember that we are about to add cheese which will thicken it further),
  9. Add the 1/2 cup parmesan cheese and mix with a wooden spoon or the like.

  Serving

  My original idea was to serve the soup with a piece of pork belly. I ended up doing so but chilled the soup and unlike the picture, chopped the pork belly into cubes. The pork belly’s skin was crisp enough to not be chewy but not be all about the crackling and the meat really complimented the soup’s gentle flavours.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  May 7, 2017

• 

  PK’s Creamy Cauliflower And Parmesan Soup With Soft Pork Belly

  I was day dreaming about a new dish for dinner and thought it would be cool to try pork belly with this soup instead of bacon.

  Hope you like it.

  Pork belly aside, the soup only takes about 30 minutes to cook and the hands on bit only takes 10 of them.

  You will be:

  1. Making the pork belly
  2. Making the cauliflower soup
  3. Serving

  You will need:

  • Ingredients:
    • A slice of pork belly for each serving (ingredients are here)
    • A good slug of olive oil
    • 1 celery stalk, rough chopped
    • 1/2 onion, rough chopped
    • 1 garlic clove, finely chopped
    • 1 potato,  rough chopped
    • 3 cups PK’s Slow Cooker Chicken Stock
    • 1 bay leaf
    • 500g cauliflower florets
    • 1/2 cup milk
    • 1/2 cup Parmesan cheese, grated
    • Water, add in small portions if soup is too thick
  •  Equipment:
    • 1 chef’s knife
    • 1 chopping board
    • 1 soup pan
    • 1 stick mixer
    • 1 wooden spoon

  Making the pork belly

  Make and then chill a strip of pork belly for each serve. Please see the recipe here.

  Making the cauliflower soup

  1. Chuck a slug of olive oil into the pan and bring it to a medium low heat.
  2. Add and sweat the chopped:
     • 1 celery stalk
     • 1/2 brown onion
     • 1 garlic clove
  3. Add the bay leaf.
  4. Add the 500g cauliflower florets and 1 potato and sweat for another minute or so.
  5. Add the three cups of chicken stock and bring to the boil.
  6. Reduce heat and simmer for about 15 minutes or the potato is cooked.
  7. Pull out the bay leaf
  8. Allow to cool a little and add the 1/2 cup of milk and blend with a stick mixer.
  9. Add small amounts of water if the soup is too thick for your liking (remember that we are about to add cheese which will thicken it further),
  10. Add the 1/2 cup parmesan cheese and mix with a wooden spoon or the like.

  Serving

  My original idea was to serve the soup warm with a piece of pork belly. I ended up chilling the soup however. It was marvelous and the pork belly really complimented the soup’s gentle flavours.

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  MORE SOUP RECIPES

  PORK DISHES

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  Written by

  PK

  ·

  May 7, 2017