Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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One of the first from - who is not only a brilliant artist, but she did great vegan dishes as well.

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Please fave and comment on the original submission: https://www.furaffinity.net/view/9064629/ and https://www.furaffinity.net/view/6861097/

The humble Cauliflower just got a make over. Try out this amazing curry cauliflower and savour the wonderful flavours with mouthwatering savoury crepes from the kitchens of wenchinthegears

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Gluten Free AND Vegan!

Just a couple days ago the Saytr came home with a big beautiful yellow/orange head of cauliflower. The first night we just ate florets of it raw with sauces and dressings. However, I really wanted to use the rest of it for something special. I looked around online and compiled a recipe that I felt was the essence of what I wanted to make. In the end, the spices gave the cauliflower a subtle sweetness as well as bringing out the natural flavour (without the usual flatulent smell of cooked cauliflower).

Of course I felt it would go perfectly with French socca crêpes and I was pleasantly surprised at how wonderfully it paired.

Ingredients

1 head Cauliflower
2 Tb Oil
1 Tb Paprika
1 Tb Curry powder
1 Tsp Salt
1 Tsp Ground coriander

Optional but highly recommended:
1/4 Tsp Ground dry cayenne pepper

Preheat the oven to 450°

1. Cut the cauliflower into florets and put aside.

2. Take all of the dry spices and whisk them together with the olive oil until smooth. Combine the spice/oil mixture with the cauliflower in a large mixing bowl (or shake it up in a big zip-close bag.) While you are waiting for the oven to finish preheated go ahead and mix start the crepe batter. You can cut up the olives/etc while the batter rests and the cauliflower bakes.**

3. Spread the spiced up cauliflower florets on a big baking dish in one layer and put in the middle of the preheated oven. Bake for 15 minutes and test the texture, it should be tender but not mushy. Turn the oven off but leave the cauliflower in there.

4. At this point I started frying the savory crepes on the stove top so the cauliflower was left in the oven (turned off) for about 10 to 15 minutes. I wouldn't leave them in there any longer than that, but right before you serve them put them under the broiler for up to 5 minutes. Less if you go straight from baking to broiling and more if you leave them for awhile. Just so they are hot and have a little more bite.

**For the crepes I used a fat tablespoon of minced olives, 3 sage leaves minced, a tablespoon of finely crushed dried tomatoes and a brisk sprinkling of garlic, pepper and onion powder. They had a strong flavour but they didn't overpower the cauliflower.

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For the Socca crepes:

So it was 1 in the afternoon and the Satyr was hungry. Tomorrow is our shopping day and I'm trying to utilize what's already in the house for food instead of constantly buying more. Because of that, I've been finding some interesting foods. For instance, traditional French Socca! (Or Italian cecina) It's really very VERY simple and incredibly pleasant. Also apparently it's vegan I just realized. The ricotta is just for pretty and really has nothing to do with the recipe.

Ingredients
1 Cup garbanzo bean flour
1 Cup water
2 Tablespoons Extra virgin olive oil (organic in this case)
1 Teaspoon salt
* 1/4 cup minced brined olives
* 1 Tablespoon Rosemary
* Ricotta cheese (to pipe on)

Laissez-nous faire de la nourriture merveilleuse!
1. Pour your cup of water into a mixing bowl, then sift the garbanzo bean flour and salt into it. Add the olive oil and any optional bits, then whisk together briskly.

2. Leave the mixture for 15 minutes at least, with a kitchen towel on top.

3. Heat up your cast iron with a good tablespoon of olive oil, when you can flick water across the surface and it pops, you're at the right temperature. Generally medium low heat is all you need.

3. Pour the batter into the pan (a little less than half a cup each time) and gently swirl the batter with the rounded bottom of a spoon to make it spread evenly. Don't scrape the pan with the spoon, just guide the liquid.

4. Let that fry for until the top looks dry and the edges have taken on a more golden hue, then flip. Let it cook on that side for less than 3 minutes or so, or until your edges look dark and crisp.

This recipe made about 4 good sized crêpes, they stayed together nicely, but they aren't flexible enough to fold. The traditional recipe only has the bean flour, olive oil, water and salt with maybe a touch of rosemary. Making it that way will more ensure having a rounder shape, if you're into that sort of thing.