The great Cauliflower comeback

Last update: 25.04.17 First posted: 25.04.17 by in

Cauliflower is making something of a comeback!
Instead of just smothering it with a cheese sauce, there are lots of new recipes about like this one.
Another way to present cauli is to grate it and then steam or fry and use it as a substitute for rice.

BAKED CAULIFLOWER, KALE & CHICKPEAS
BAKED CAULIFLOWER, KALE & CHICKPEAS

INGREDIENTS
• 2 tbs vegetable oil
• 1 large whole cauliflower, stem and leaves removed
• 1 can chopped tomato
• 1 15-ounce can chickpeas, drained and rinsed
• 6 large kale leaves chopped (from the Police station beds!)
• 1/4 cup nutritional yeast (optional) (Engevita from Saker )
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• Salt and pepper, to taste

METHOD
1. Preheat oven to 350ºF.
2. Heat oil in a large frying pan on medium-high heat. Add whole cauliflower and sear the outside until brown, rotating throughout, for about 10 minutes. Remove cauliflower and set aside.
3. Add tomato, chickpeas, kale, nutritional yeast, garlic, oregano, salt, and pepper to the pan and cook for 3-4 minutes. Add cauliflower back in and spoon some of the tomato mixture on top to coat.
4. Put mix into a casserole dish and put in the oven and bake until tender, about 1 hour. Remove from oven and allow to cool slightly before slicing.Cut cauliflower into slices, spoon tomato mixture on top, and serve.

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