Tag: cauliflower florets

Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower Falafel	Cumin Roasted Cauliflower	Salad & Yoghurt Dressing
100 g White beans, cooked 150 g Cauliflower florets 1 clove Garlic, peeled 2 tbsp Broccoli seed sprouts 1 Egg, medium 30 g Almonds, ground 60 g Einkorn flour 1/4 tsp Baking powder 1/4 tsp Chilli flakes 1/2 tsp Cumin seed powder 1 tsp Salt 1 tsp Olive oil	500 g Cauliflower, cut into 5cm florets 1 tbsp Olive oil 1 tsp Cumin seeds Salt and black pepper	200 g Plain full fat yoghurt 1 clove, Garlic, minced 2 tbsp Freshly squeezed lemon juice 1 tsp Olive oil 2 tbsp Broccoli seed sprouts Salt and white pepper 80 g Salad greens 1 Onion, peeled and sliced 2-3 Cherry radishes, cut into wedges 50 g Feta, crumbled

Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing.

Eat,Drink And Be Merry!

Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Cauliflower Falafel	Cumin Roasted Cauliflower	Salad & Yoghurt Dressing
100 g White beans, cooked 150 g Cauliflower florets 1 clove Garlic, peeled 2 tbsp Broccoli seed sprouts 1 Egg, medium 30 g Almonds, ground 60 g Einkorn flour 1/4 tsp Baking powder 1/4 tsp Chilli flakes 1/2 tsp Cumin seed powder 1 tsp Salt 1 tsp Olive oil	500 g Cauliflower, cut into 5cm florets 1 tbsp Olive oil 1 tsp Cumin seeds Salt and black pepper	200 g Plain full fat yoghurt 1 clove, Garlic, minced 2 tbsp Freshly squeezed lemon juice 1 tsp Olive oil 2 tbsp Broccoli seed sprouts Salt and white pepper 80 g Salad greens 1 Onion, peeled and sliced 2-3 Cherry radishes, cut into wedges 50 g Feta, crumbled

Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing.

Eat,Drink And Be Merry!

Cauliflower Pizza Crust Topped With Sausage & Peppers

Have you tried making a cauliflower pizza crust yet? What are you waiting for? The benefits include: a gluten free pizza option, healthier and less calories. This crust is a really good low calorie option because it is only made of cauliflower and egg. I have another recipe you can find here. This crust is a bit crisper as it also has cheese in the crust….YUM! Just be sure you dry the cauliflower reallllllly well. This takes some patience and a lot of paper towels!

CAULIFLOWER PIZZA CRUST INGREDIENTS

1 pound cauliflower florets
2 eggs

PREPARATION

Preheat oven to 400°F.

In a food processor, process cauliflower until finely chopped.

In a microwave-safe bowl, cook cauliflower for five minutes or until tender. Place cauliflower in a towel, and squeeze out excess water so it is completely dry. This takes a while! LOL

In a bowl, mix egg and cauliflower until well-combined.

On a parchment-lined baking sheet, spread cauliflower dough out until it resembles a pizza round. Bake for approx 35 minutes.

Top however you want (see below for sausage and peppers topping) and bake for 5 more minites until cheese and toppings have baked.

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