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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
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.
Allergy warning – recipe contains shellfish, nut, soy, dairy & egg products
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******************************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.
******************************Allergy warning – recipe contains shellfish, nut, soy, dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 646 x 485px
File Size 673.1 kB
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