SUGGESTIONS FOR CAULIFLOWER

I Medium Organic Cauliflower
1 –3 eating UK Organic Apples, chopped
1 – 3 Organic carrots, grated
generous handful Sultanas
½ jar Home Made Mayonnaise
1-3 tblsps medium curry powder

Break up the cauliflower into individual florets and place in a bowl. To the bowl then add the apple, carrot, sultanas, mayonnaise, and curry powder, and stir until well mixed. Cover and keep in the fridge until required. Will keep for several days, in fact is better for being kept a day.

Amounts of apples and carrot are to taste, and will vary in proportion to size of the cauliflower.

Recipe provided by a customer

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CAULIFLOWER SOUP

1 Medium Cauliflower
2 Leeks, chopped
1 Carrot, chopped
1 Onion, chopped
1 Clove of Garlic, chopped and crushed
A Handful of Black Olives, chopped (optional)
1 ½ pts Vegetable Stock/Bouillon
¼ pt Soya Dream or Organic Double Cream
Olive Oil
Chives, chopped
Sea Salt and Pepper

Heat 3 Tbsp Olive Oil and sweat the leeks, carrots, onions and garlic until soft and tender. Mix in the cauliflower stirring for a minute or two and then add in the hot stock. Simmer for 20-25 mins until the cauliflower is soft. Transfer the soup to the food processor or use a hand held “whizzer” to reduce the soup to the required consistency.

Season and mix in the Olives and Soya Dream or Cream and serve, sprinkle with chopped chives as a garnish.

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CHICKPEA AND CAULIFLOWER KOFTAS

Serves 6
• 1 Medium Organic Cauliflower
• 2 green chillies, finely chopped
• 2 garlic cloves, finely chopped
• 75g chickpea flour
• 2 tsp grated ginger
• 1 tsp ground fenugreek seeds
• 2 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 350g canned Organic Chickpeas
• 50g Organic Cashews, finely chopped
• Pinch Sea Salt
• Organic Sunflower Oil for baking or shallow frying
To Serve (as a starter):
• 250g yoghurt
• 2 tbsp mint leaves, shredded
• juice of 1/4 lime
• pinch cayenne or ground chilli

Tomato and Coconut Cream Sauce (to serve as a main):
• 1 tbsp oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp ginger, finely chopped
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp ground chilli
• 1/2 tsp ground cinnamon
• 400g canned chopped tomatoes
• 300ml coconut cream
• 100 ml double cream
• Pinch maldon salt
To Serve
• boiled basmatti rice
• fried poppadums

Method
Cauliflower and Chickpea Koftas: Place all the ingredients except the chickpeas and cashews in a food processor and puree them until the cauliflower is broken down into a fine crumble.

Drain the chickpeas and mash them in bowl to a crush them with the back of a fork or potato masher to a rough puree (you still want to be able to see bits of bits of chickpeas).

Add the cauliflower puree mixture and the cashews to the chickpeas and mix them together until they are well combined.

Form the mixture into small balls, place them on a lightly oiled plate or tray and refrigerate them for at least 1 hour before cooking.

To Bake (optional): Preheat an oven to 180°C and place the balls on a well greased oven tray. Cook the koftas for around 30 minutes until they are golden brown.

To Deep Fry (optional): Preheat a oil in a deep fryer, wok or large saucepan to 180°-190°C. Deep fry the kofta balls in batches until they float to the top and are golden brown and crisp. Remove them and drain them on kitchen paper, place the kofta's in a warm place while you cook the remaining ones.

To Serve as a Starter: Serve the cauliflower koftas hot with a sauce made with yoghurt, lime juice, mint and a pinch of cayenne or ground chilli.

Tomato Cream Sauce: Place the oil in a large saucepan and place the pan over a moderate heat. Add the onions to the oil and cook them until they are translucent and tender. Stir in the garlic and ground spices, cook the mixture while stirring regularly for a couple of minutes.

Stir in the tomatoes and coconut cream bring the mixture to a strong simmer, then reduce to a steady simmer and leave it to cook for 10 minutes. Puree the mixture in a food processor until smooth or strain it to a sieve (this will give you a lighter sauce) and return it to the saucepan, add the cream to the pan and allow it to simmer for 1 minute. Set the sauce aside until ready to reheat to serve.

To Serve as a Main: Place a little cooked rice in the centre of each bowl. Place the koftas around the rice. Pour the tomato and coconut sauce around the rice. Serve with a side plate with poppadums

Then sit back and relax with that warm and totally nurtured feeling…

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