WWhen I’m making dishes for £1 I have to be super aware of how much I’m getting for my money, and whether an ingredient is worth the main dish or if it’s just going to be a side dish. Cauliflower always comes out on top and is increasingly becoming one of my favorite ingredients. I love the way it can caramelize to give you those meaty notes, and is one of the reasons humble cauliflower has the power to push meat off my menu.
Cauliflower Tacos (pictured above)
To prepare 10 minutes
Cook 20 minutes
Serves 1
¼ Cauliflowercut into florets
Olive oil
1 tsp ground cumin
1 tsp smoked paprika powder
Salty and pepper
½ red onionthin sliced
Splash of red wine vinegar
40g plain flour
1 small handful chopped cilantroto serve
Fetacrumbled, serve
Brush the cauliflower with the olive oil, cumin and paprika, season to taste and roast in an oven at 180°C (160°C convection) for about 20 minutes until nicely coloured.
Meanwhile, place the onion in a bowl with a splash of red wine vinegar and let stand for at least 10 minutes.
For the tacos, place the flour and 25 ml of water in a bowl with a pinch of salt and mix to form a dough. Knead on a work surface until smooth, divide into thirds and roll into balls. Roll each ball into a circle of about 10 cm and toast in a dry frying pan over medium heat for a few minutes on each side.
Stir the cilantro into the red onion pickle and assemble your tacos: Place a tablespoon of onion salad on each tortilla, top with some cauliflower and a little crumbled feta, and serve.
Cauliflower pasta
Cauliflower is tasty when it’s soft and creamy, but also when it’s roasted and the flavor is enhanced by caramelization. So here we do both.
To prepare 5 minutes
Cook 20 minutes
Serves 1
½ cauliflower
About 150 ml of milk
Salty and pepper
About 50 g of grated Parmesan cheese
Olive oil
125 grams tagliatelle
Cut the cauliflower into pieces and keep a few nice florets aside for the topping. Boil the cauliflower pieces, including the stem, in salted water for about 10 minutes until soft, then puree them in a food processor with the milk, plenty of salt and pepper and the Parmesan cheese.
In the meantime, season the reserved florets and fry them on high heat in a dash of oil for about seven minutes until golden brown.
Cook the pasta in salted boiling water according to the package instructions and drain. Mix the pasta with the cauliflower sauce, add a dash of cooking liquid if necessary to loosen it, sprinkle with the baked florets if desired and serve garnished with a good splash of olive oil and some salt and pepper.
