Veggie feast I – Cauliflower

Concept
I’ve decided to dedicate about 2 weeks to worshiping vegetables. No, it’s not any weird religion and I didn’t become a vegetarian either.  I was already eating a lot of vegetables  before embarking on the veggie feast. So what is the veggie feast? *Clearing her throat*  Aham… It’s a period of reflection but also physicality, a time we set aside for ourselves to contemplate and enjoy the gift of vegetables……

The concept is: you dedicate each day to one particular vegetable. You start by saying thanks and doing a yoga posture inspired by the shape of the selected vegetable (I’ll do my best to add pictures at some point), and you then go onto creating a brand new recipe for a main dish AND a side dish based on that  vegetable. Most of these are not strictly vegetarian dishes, but they have very little meat or protein, and very little carbs too. Large quantities ensue; it’s likely you’ll feel very bloated at the end. But you’ll also feel very satisfied and inspired by a feeling of accomplishment. Hail Yo Goh Veggie.

Cauliflower main (serves 2)

Cauliflower

No picture of this dish, sorry! I’ll add next time.

  • 500g cauliflower
  • 380g celeriac
  • 130g onion
  • 1/3 tin of light coconut milk
  • 1 heaped tbsp curry powder
  • cumin, ground coriander, chilli flakes and cayenne pepper
  • pinch of salt
  • 1 cup freshly chopped coriander
  • 1 chicken cube stock
  • 2 medium eggs
  • 1 tsp Flora light (or 1tbsp olive oil)

Preparation
Cut the cauliflower in large florets and steam for a few minutes until slightly tender. We want to add this cauliflower to the sauce we’ll prepare in the pot and let it season for the last 10min, achieving a good consistency – not too soft, braking too much apart or melting away, but not too hard or uncooked either. Cut the celeriac in medium cubes (about 3cm wide) and boil them in water until tender, with one cube of Knorr chicken stock.

Chop the onion in small bits and season it in a little olive oil or Flora in a medium sized pot. When soft and golden, add the curry powder and then the remaining chicken stock from boiling the celeriac. After letting boil again, add the 1/3 of light coconut milk tin. You can add a little more of the coconut milk, or semi-skimmed normal milk if you prefer it very soupy. I’m using less to keep the whole meal to about 1,000 Kcal. Let it simmer gently for about 10min, adding all other seasonings: curry powder, cumin, ground coriander, chilli, cayenne pepper. Taste the sauce and add more salt and chilli as required. Add the steamed/boiled celeriac and cauliflower florets and stir in carefully, trying not to break them too much apart. Let it simmer for another 10min, stirring gently and occasionally. In the meantime, boil the eggs for 7 minutes, skin and cut them in halves. Serve the cauliflower main into large soup plates, with chopped fresh coriander on top and the halved egg.

Cauliflower side (serves 2)

  • 350g cauliflower
  • 200g broccoli
  • 100g cottage cheese
  • a bunch of chives
  • 30g mozzarella
  • Salt and pepper
  • Paprika

Preparation
Steam the cauliflower and broccoli together, until soft. Cut them in very small pieces (but not a total mash) and mix them together in a small oven dish, adding salt and pepper to taste. Chop the chives in small bits and mix in the cottage cheese. Cover the cauliflower and broccoli with this cottage cheese, and add the 30g of mozzarella on top. Finally, add some sprinkles of paprika on top. Cook in the oven (200C) for about 15min and serve with the cauliflower main.

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