Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “cauliflower”

Cauliflower and Bacon Soup (Banting friendly)

This is another delicious recipe that I’ve adapted from the July 2015 edition of Your Family Magazine.
I’ve made this soup a few times, its that good. Not only is it banting friendly, its filling and freezes beautifully.
Cauliflower and Bacon soup (Banting friendly)
You will need:
30ml butter
30ml Coconut oil
250g diced bacon
1 onion (chopped)
2 carrots (grated)
2 celery stalks (sliced)
2 cloves of garlic (crushed)
60ml almond flour
1L home-made chicken stock (Chicken stock recipe)
1 head of cauliflower (cut into florets)
250ml cream
1 packet of diced bacon, fried till crispy.
Instructions:
Heat the butter in a saucepan and fry the bacon till crispy. Set aside.
Using the same pan, fry the onion, carrots and celery for about 5 minutes or until tender. Stir in the garlic and flour and cook for about 2-3 minutes until the flour is lightly browned. Slowly stir in the chicken stock, deglazing the pan as you go. Add the cauliflower and bring to the boil then reduce the heat and simmer for about 15 minutes until the cauliflower is tender. Puree the soup using a stick blender. Add the cream and bacon and season with salt and pepper.
Cauliflower and Bacon Soup (Banting friendly)

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Piccalilli ( A relish of chopped pickled vegetables and spices)

For me personally condiments add that extra “oomph” to most meals, whether lunch or supper.  I regularly stock up on relishes such as vegetable atchar, which my husband loves and which I am planning on making in the near future. Click Here and Here for recipes of other condiments I’ve made in the past.
Piccalilli
What would a Pastrami open sandwich be without a generous dollop of Piccalilli? I say “boring”.  When I came across this recipe in the March 2014 issue of Fresh Living, I had to try it.  I’m not disappointed and have gone as far as adding it to my list of favourite recipes.
Piccalilli
I hope you enjoy the delicious curry flavours as much as I do.
You will need:
1 onion
1 small head of cauliflower broken up into small florets
7.5ml mustard seeds
1 tsp cumin powder
1 tsp tumeric
2 Tbsp hot English mustard
125ml castor sugar
2 cloves crushed garlic
375ml white wine vinegar
2 Tbsp cornflour
Instructions
Bring seeds, spices, mustard, sugar, garlic and vinegar to the boil.  Add onion and cauliflower and simmer for 5 minutes.  Add a dash of water to cornflour to make a smooth paste.  Add paste to cauliflower mixture and cook till thickened.  Allow to cool.  Spoon into a sterilised jar and seal.   Refrigerate.

Cauliflower Patties

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For this Low Carb snack or meal accompaniment you will need:

1 small cauliflower (grated)
1 cup of Cheddar cheese
1 egg
Seasoning (salt and pepper)
Pinch of smoked paprika (or spice of your choice)

Method:

Microwave grated cauliflower till done – 3-5 minutes on high.  Once cooled add the grated cheese, egg, seasoning and paprika.   Mix well and fry spoonfuls in olive oil, butter or coconut oil till golden and crispy.

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