Culinary Hotline - Cauliflower

Why make cauliflower one way, when you can make it 3!

All recipes by Tiffany Kate-Lyn Matthews

Ingredients:

For the Cauliflower Bites:

  • 1 large cauliflower, cut into bite-sized florets
  • 1 cup flour
  • 1 cup water or milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • 1 cup panko breadcrumbs
  • 1 cup store-bought buffalo sauce
  • 2 Tbsp melted butter
    Salt & pepper

For the Ranch Dressing:

  • ½ cup mayonnaise
  • ½ cup sour cream or double thick plain yoghurt
  • ¼ cup buttermilk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1 Tbsp lemon juice
  • Salt & pepper, to taste

How To Make Crispy Buffalo Cauliflower Bites with Ranch Dressing

  1. Preheat your oven to 200°C and line a tray with baking paper or lightly grease it with cooking spray.
  2. In a bowl, whisk together the flour, water, spices, salt & pepper.
  3. Dip the cauliflower florets into the batter and allow the excess batter to drip off, then roll in the breadcrumbs.
  4. Place the battered cauliflower florets onto the prepared baking tray.
  5. Bake for 20 – 30 minutes, flipping halfway through until golden brown and crispy.
  6. In large bowl combine the buffalo sauce with melted butter, once the cauliflower is ready remove from the oven and toss in the sauce until coated.
  7. Place the tossed cauliflower bites onto the baking tray and return to the oven for another 5 – 10 minutes.
  8. Meanwhile prepare the dressing, add all ingredients into a bowl and whisk until well combed, season with salt & pepper.
  9. Place the buffalo cauliflower onto a serving platter, drizzle over some ranch dressing or serve it on the side.
  10. Garnish with fresh herbs and enjoy!

Ingredients:

For the mash:

  • 1 large head cauliflower, cut into florets
  • 1–2 Tbsp butter, melted
  • ¼ cup cream cheese or sour cream
  • 1 tsp fresh thyme (or ½ tsp dried)
  • Small handful chopped chives or parsley
  • Salt and black pepper, to taste

For the creamy smothered pork chops:

  • 4 pork chops
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil or butter
  • 2 cloves garlic, minced
  • 1 tsp fresh or dried thyme
  • ¼ cup cream
  • ¼ cup parmesan cheese, grated

How To Make Cauliflower & Herb Mash, with Creamy Smothered Pork Chops

  1. Steam or boil cauliflower florets until tender, about 10–12 minutes.
  2. Drain well.
  3. Transfer cauliflower to a food processor or blender.
  4. Add butter, cream cheese, thyme, chives or parsley, salt, and pepper.
  5. Blend until smooth and creamy.
  6. Season pork chops generously with salt, pepper, and thyme.
  7. Heat oil or butter in a skillet over medium heat.
  8. Sear chops 4–5 minutes each side until golden.
  9. Remove from the heat and allow it to rest.
  10. In the same pan, reduce the heat slightly, add in garlic and sauté until fragrant.
  11. Stir in cream and parmesan cheese.
  12. Return the pork chops to the pan and coat in the creamy sauce, allow it to cook for a few minutes then remove from heat.
  13. Spoon a generous amount of cauliflower mash onto a serving plate, top with pork chops.
  14. Spoon over the cream sauce and garnish with fresh herbs.

Ingredients:

  • 1 large cauliflower, cut into florets
  • 1 tin chickpeas, drained and rinsed
  • 2 Tbsp olive oil
  • 1 onion, sliced
  • 3–4 cloves garlic, minced
  • 1 thumb-size piece of ginger, grated
  • 1 Tbsp mild curry powder
  • 1 tsp ground cumin
  • 1 Tbsp ground coriander
  • 1–2 tsp turmeric
  • 1 tin coconut milk or cream
  • 1 cup vegetable stock
  • Juice of 1 lime or lemon
  • Handful fresh coriander, chopped
  • Salt and pepper, to taste

How To Make Cauliflower & Chickpea Coconut Curry

  1. Heat oil in a pot over medium heat.
  2. Add the onion and sauté until soft and translucent, stir in garlic and ginger
    and cook for 1–2 minutes until fragrant.
  3. Add cumin, coriander, turmeric, and curry powder.
  4. Pour in coconut milk and stock, then stir in cauliflower florets and chickpeas.
  5. Bring to a gentle simmer and cover.
  6. Cook for 15 minutes, until cauliflower is tender and sauce thickens.
  7. Season to taste with salt & pepper and garnish with a handful chopped coriander.

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