A Few Years Ago I Was Travelling Through Keral In Southern India. It Was The Most Amazing 3 Weeks, And Whilst We Soaked Up The Backwaters Of Kerala On New Years Eve, We Made Our New Year's Resolutions. I Decided To "Stop Eating Food I Don't Like"... And Yes, I Know, That Sounds Odd! Who Eats Food They Don't Like?! Well... Me, Or I Used To.
During this year of lovely food, I firmly decided cauliflower had to go. Tasteless, colourless, I had no idea why people loved it. So, you may well say that I have indeed had a cauliflower epiphany. I was re-introduced to cauliflower by a friend who made these incredible tandoori cauliflower bites (I'll share that recipe soon), and since then I have started inventing amazing cauli recipes... so you will hear more from this crazy cauli lover! Its a fab veggie because you can create rice, mash, tandoori cauli, cakes, patties... the possibilities are endless! So, if, like me you are pretty much no-carb but miss your mash and rice you need to get into my craze!
This is one of my faves, created by my beautiful sister using her Kitzini Baking Mats ...these would be really delicious served with cucumber raita and mango chutney on the side, either as an appetiser or a side dish
- Half head cauliflower, uncooked
- 500g frozen spinach, defrosted
- 1 large egg
- 1.5 tsp Medium curry powder
- 0.5 tsp Ground turmeric
- 0.5 tsp Ground coriander
- 1.5 rounded tsp Cumin seeds
- 0.5 tsp Ground paprika
- Salt & freshly milled black pepper, to taste
- Whizz the uncooked cauliflower in a food processor until it turns into fine crumbs
- In a bowl combine the cauliflower with the spices and mix well
- Add the chopped spinach to the cauliflower mixture and stir well
- Beat 1 large egg and stir into the cauliflower and spinach until well combined.
- Season with salt and freshly milled black pepper
- Shape into 10 patties (use a large pastry cutter if you want them to be evenly sized)
- Place direct onto your Kitzini Silicone Baking Mat, evenly spaced
- Bake in the oven (180 degrees, fan assisted) for 15-20 minutes until they just begin to colour
- Serve with fresh cucumber raita and mango chutney for a delicious starter or pair with grilled tandoori turkey or fish for a more filling meal
Happy Healthy Cooking