Ok, cauliflower. Ok. 

Ok, cauliflower. Ok. 


Has anyone taken note of how versatile the cauliflower is? I have. I’m also sure that due to the Banting craze, most foodies, chefs and home cooks have started using this very underrated vegetable. 

So the basic principles of gnocchi apply here, what I tasted was nothing that would scare you away from making it, and due to the flour and egg additions, the cauliflower almost looses its flavour completely – which is a good thing for people (kids…or some grownups) that tend to not be vegetable eaters.

I also urge you to actually make a batch of either the sweet potato gnocchi or this recipe, as once you’ve mastered the technique, it’s the easiet side to any meal…or even just on its own, and it’s not as complicated as you might think.

Gnocchi is also famously brilliant sautéed in butter with fresh sage leaves, so the frills of trying to figure out a sauce or anything to go with it, is not something that needs to be overly thought of!

It’s simple food, that when made correctly, is amazing. That’s why I love it.

Cauliflower Gnocchi

  • Servings: 4 Big portions
  • Print

  • 550g of cauliflower (about 1 big head), processed finely in a food processor.
  • 2 egg yolks
  • 1 whole egg
  • 1 1/2 – 2 cups of gluten free flour and extra for kneading
  • 1/2 tsp of salt
  • 2 tsp of baking powder
  1. In a microwaveable dish, heat the cauliflower for 3 minutes on high. In a clean dish towel, squeeze out the excess moisture, with a tongs (see picture below)
  2. Add the eggs to a large bowl, with the cauliflower, 1 1/2 cups of gluten free flour, salt and baking powder.
  3. Mix until the dough comes together, add more flour as needed – until you can form a ball.
  4. Transfer to a floured surface and knead, dusting with flour when needed, leave to rest for about 1o minutes.
  5. Prepare a pot of water with salt and olive oil, place this on a high heat and bring it up to the boil.
  6. Now divide your dough into about 12 equal pieces, roll out each piece to start cutting you gnocchi.
  7. Start cutting your gnocchi pieces and get a helper to fork them for you. The indentations help keep them pretty, but also lap up flavors and sauces.
  8. Once you have all your gnocchi cut and prepared, drop the gnocchi into the boiling water (in batches) and once they start bobbing to the surface, transfers them to an oiled oven tray, or directly to your sauce.


  

The above plate is a basic Neapolitan sauce, with peas, Parmesan and fresh pea shots.

This plate is portabellini mushrooms, black truffle oil, peas and broccoli.

❤️🍴

Cauli-daze

Cauli-daze

Egg fried cauliflower “rice” 

Lip smackingly good, and of course, so healthy! Gone are the days of white sauce drenched cauliflower, topped with cheese or over cooked grey and bland situations. Hello to this fresh idea that you can serve as a side to anything! 

I’ve posted my recipe for cauliflower pizza base, which also rocks, but this one is a bit less complicated! 

Ingredients 

1 medium head of cauliflower (about 500g) 

2 medium carrots, peeled and chopped 

2 corn on the cob, corn taken off

1/2 cup of spring onion, chopped 

2 cloves of garlic, chopped 

2,5cm of ginger, grated 

5 TBSP of tamari or any other soy sauce 

Black pepper 

2 eggs, beaten

Olive oil 

Toasted sesame seeds to garnish

Method 

Pulse the cauliflower in a food processor, until it resembles rice.

In a pan, add olive oil and start frying your carrots and corn. When those are al dente, remove them from the pan and set aside. 

Add the onion, garlic and ginger to the pan, fry for about 1 minute. 

Add the cauliflower, and toss well, leave to cook for about 3 minutes, keep an eye on the pan, if the mix becomes to dry, add a touch of water, until the cauliflower is fully cooked. 

Add about 2 tablespoons of tamari, some black pepper, the carrots and corn, and the beaten egg. 

The mix will now look like porridge, but remember the egg needs to cook, so keep stirring and have a little patience. 

Once the egg is cooked, check your seasoning, if you need more salt, add the remaining tamari and mix through. 

Transfer to a bowl and sprinkle with toasted sesame seeds. 

Perfect side for fish, chicken, beef or even eaten on its own! 

❤️🍴

Monday Mexican madness! 

Monday Mexican madness! 



Like most of the population, Tex Mex has somehow made its way into all of our hearts

Nachos are majorly popular, jalapeño poppers, tortillas and enchiladas! Also of course not forgetting the amazing cocktails and frozen margaritas! Ola!!!! 

Mexican food has a sense of major comfort and it’s all round goodness of being loaded with all things that are bad…(see what I did there?) …..carbs, cheese, sour cream, deep fried, lip smacking spicy tasty awesomeness.

So here we go, being all healthy, but keeping it all packed with flavour, fresh ingredients, nothing deep fried or dressed in melted cheese. 

Cauliflower tortillas 

500g of cauliflower 

2 large eggs 

1/4 cup fresh coriander, chopped 

1 garlic clove, minced 

Salt and pepper to taste 

Some chilled flakes (if you like heat) 

Zest of 1 lime

Preheat your oven to 180C and line a baking sheet with parchment paper 

Trim the cauliflower and cut into smaller pieces, put this into your food processor and pulse in batches until your cauliflower looks almost like rice 



Place the cauliflower into a microwave safe  bowl and set for 2 minutes on high, once it beeps, stir the cauliflower and set it for another 2 minutes – once done, you need to squeeze out the excess water, just let the cauliflower cool down a bit before you handle it. I used a clean dish clothe and just squeezed. 😉 It did the trick! 

In a medium bowl whisk the eggs, coriander, salt and pepper, lime zest and chilli. Fold in the cauliflower (I find if the mix is still to runny, put in a spoon or two of coconut or brown rice flour to bind) 



Ok! Now shape into circles on a baking tray, try to keep them at a nice thickness you don’t want them becoming pizza bases.

Bake for 10 minutes, then carefully flip them and back for a further 5 minutes. 

Take them out and leave to cool on a rack. 



When you are ready to serve, heat a heavy based pan on the stove top and brown the tortillas for a few miutes on each side 

I served mine with a fresh coleslaw salad (excluding the mayo) of fine beans, red cabbage, corn, chopped mint, and hemp seeds, and I made lentil styled falafel balls which I broke over the top and drizzled with an avocado and lemon juice purée. 



Mmmmmmmm…..ok! 

Enjoy 

❤️🍴

Cauliflower power! 

Cauliflower power! 

Soooooo, we on this trend of being healthy! Eating less processed carbohydrates, or just less processed items in general! 

I love the cauliflower pizza base idea! It packs an amazing flavour punch and is obviously much healthier (just don’t over dose with cheese) 

Recipe below! 

Ingredients for the base:

1 cup of cauliflower (finely chopped in a food processor or grated) 

1/2 cup of low fat grated mozzarella 

5 tablespoons of almond flour 

3 tablespoons of grated Parmesan 

1 teaspoon of chopped mixed herbs (any that you prefer) I use oregano 

1 pinch of salt and pepper 

1 egg beaten 

Toppings 

GO WILD! 

Set your oven to 200 degrees celcius 

Mix the base ingredients in a bowl, shape into a circle or spread out onto a prepared baking tray and pop into the oven for about 15 minutes or until golden brown! 

I use a basic tomato sauce for the base 

Top with your choosen ingredients and pop back into the oven to melt 

I don’t pile the pizza with toppings, bearing in mind that the cauliflower doesn’t “harden” like a normal pizza base! 

So that’s that! 

Be creative and enjoy the process! 

It’s ridiculously yummy! 🍴❤️