Midweek Meals: 5 unlikely ways to spice up the humble cauliflower

Including a recipe from cult-favourite Hollywood hard-man Danny Trejo(!), and a foolproof vegan tray-bake

Pic: iStock

Cauliflower and cashew pilaf tray bake recipe

recipe by:Ella Mills

Try this colourful vegan tray bake to help put the spring in your step

Servings

4

Preparation Time

 10 mins

Cooking Time

 40 mins

Total Time

 50 mins

Course

 Main

Cuisine

 Irish

Ingredients

• 1 onion, finely sliced

• 1 cauliflower, tough outer leaves discarded, cut into florets

• 1 thumb-sized piece of ginger, peeled and finely grated

• 2 garlic cloves, crushed

• 1½ tbsp coconut oil, melted

• 1 cinnamon stick

• 2 bay leaves

• 1 tsp cumin seeds

• ½ tsp turmeric

• 1 tsp ground coriander

• 50g cashews, roughly chopped

• 40g sultanas

• 250g white basmati rice, rinsed and drained

• 200g green beans, trimmed and cut into 4–5cm lengths

• 500ml hot vegetable stock

• 1 lemon, halved

• Small handful of coriander, roughly chopped

• Harissa, to serve (optional)

Method

1. Preheat the oven to 180°C fan.

2. Put the onion, cauliflower, ginger and garlic into a large roasting tin. Add the coconut oil, cinnamon, bay leaves, cumin, turmeric, coriander and cashews. Mix everything until well combined and spread out in a single, even layer.

3. Place the tray in the oven and bake for 10 minutes, until the onion and cauliflower have taken on a little colour.

4. Take the tray out and add the sultanas, rice and green beans. Stir them through the veg, then spread everything out in an even layer. Pour over the hot stock.

5. Cover the tray with foil and bake for 25 to 30 minutes, until the cauliflower and rice are tender. Season and add a squeeze of lemon juice to taste, then serve with a generous sprinkling of coriander, and a drizzle of harissa, if you like.

Puff Pastry with Roasted Cauliflower, Cashel Blue Cheese and Beetroot

recipe by:Orla McAndrew

You can use roast broccoli or any blue cheese in this recipe. Brie would also work really well with some cranberry sauce.

Servings

8

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Starter

Ingredients

• 1 sheet puff pastry

• 1 egg beaten

• ¼ head roasted cauliflower

• 50g Cashel blue cheese

• 50 g creme fraiche

• ½ cooked beetroot

• Small bunch mint to garnish

Method

1. Preheat oven to 190°C.

2. Cut the puff pastry into rectangles and brush with beaten egg. Place on a lined baking sheet and cook for 15-20 minutes until golden in colour and fully risen.

3. Meanwhile, take some tips off the cauliflower and place the rest in a blender with the Cashel blue cheese and creme fraiche.

4. Place contents in a piping bag if you have one.

5. Finely dice the cooked beetroot.

6. Once the pastry has cooled, pipe out some of the cauliflower mixture along the top. Place the charred pieces of cauliflower along the top and dot some diced beetroot on top. Sprinkle with mint and serve immediately.